Tomato-Ricotta Tart

Looking for a way to use up all those tomatoes from your garden?  Try this!  I used heirloom tomatoes with a few yellow cherry tomatoes.

For the fresh breadcrumbs I tore up a day-old loaf of Pugliese Bread from Trader Joe's.  It worked perfect. I used a regular round glass dish because I was concerned the sides wouldn't hold up well enough for a springform pan.  My worries were unwarranted, and it would have worked just fine either way.

As a side note, when trying to figure out what to do with large amounts of seasonal produce, the Martha Stewart website is actually a great resource.  They have large galleries with recipes devoted to single ingredients, like pears, tomatoes, etc.

Tomato-Ricotta Tart

Ingredients

• 2 cups coarse fresh breadcrumbs
• 1/4 cup olive oil, plus more for brushing over tart
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 large eggs
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1 1/2 pounds thinly sliced beefsteak tomatoes

Directions

1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2. In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

Original link:
http://www.marthastewart.com/312700/tomato-ricotta-tart