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Tomato Ricotta Tart

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Tomato Ricotta Tart

2 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Tomato Ricotta Tart
Servings: 6
Calories: 375kcal

Ingredients

Salad

  • 1 medium tomato, yellow
  • 4 cup shredded veggies, bagged (such as broccoli slaw)
  • 4 tablespoon poppy seed dressing, light

Instructions

  • Preheat oven to 450°.
  • To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
  • Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add  basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining basil.
  • Serve with side veggie salad.
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Nutrition

Calories: 375kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 399mg | Fiber: 5g | Sugar: 4g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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