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    You are in: Home / Recipes / Light and Versatile Ricotta Tart With Tomatoes Recipe
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    Light and Versatile Ricotta Tart With Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Will Price's Note:

    This is so easy to make and is a great light lunch to make in advance..its also quite versatile..you can add or substitute just about anything after the eggs and cheese This makes a good meal with a mesculin salad with mustard vinegarette..

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    Ingredients:

    Servings:

    Units: US | Metric

    For the tart

    For the Tomato Topping

    Directions:

    1. 1
      preheat oven to 350.
    2. 2
      For the Tomatoes:.
    3. 3
      Chop tomatoes and toss with oil and salt.
    4. 4
      spread in one layer on a foil lined cookie sheet.
    5. 5
      bake in oven for 30-40 minutes until dried and roasted. let cool.
    6. 6
      For the Tart:.
    7. 7
      mix all ingredients together.add salt and pepper last to taste.
    8. 8
      spread evenly in an 8" to 9" springform pan.
    9. 9
      bake in 350 oven for 30-35 minutes. Tart will be dry on top but not brown. It will rise only slightly. insert a knife to make sure it is not too moist inside. it should be fairly dry.
    10. 10
      Take out of pan and let cool slightly. eat warm or at room temperature serve with tomatoes on top or on the side.

    Ratings & Reviews:

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    Nutritional Facts for Light and Versatile Ricotta Tart With Tomatoes

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 372.0
     
    Calories from Fat 241
    64%
    Total Fat 26.8 g
    41%
    Saturated Fat 15.6 g
    78%
    Cholesterol 196.0 mg
    65%
    Sodium 1060.4 mg
    44%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.0 g
    12%
    Protein 23.9 g
    47%

    The following items or measurements are not included:

    lemons, zest of

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