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I was very pleased with how this turned out. It had an excellent basil flavor, and I appreciated the low-fat touches. I forgot to add the parmesan to the ricotta mixture, and ended up sprinkling it on top instead, which worked great nonetheless. My only complaint would be the dough--it was hard to work with the prepared breadstick dough. I didn't know if I should be adding flour to make it stick less when rolled out; and so on my first try the dough ended up falling into the pie pan in a complete mess. I tried it again with a dusting of flour, and that just made the dough seize up and become difficult to work with. I finally managed to get the dough into the pan, but it was a bit of a challenge.
Everyone really like this! I must admit I did change a few things- I used more ricotta and less mozzarella (about 1 cup ricotta and 1/2 cup mozzarella) and when I was done grating, about 1/4 cup of Parmesan/Remano cheese. I also made a crust from scratch using the crust of another Tomato Tart recipe (it was OK- the best part was definatly the filling!). I was also lazy and drizzled some olive oil with herbs over the top (didn't want to dirt my pastry brush). I forgot to get the crust and had to cover it with tin foil the last 10 mins or so- Oh well! It was really easy to make. Served it with a salad and we all loved it! Will definatly make it again (but with a different crust- from scratch again though).