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Cost per serving $1.94 view details
  • 4 lg. (about 2 lbs.) hard ripe tomatoes, sliced 1/3 inch thick
  • 1 1/2 teaspoon salt, plus additional for sprinkling the tomatoes
  • 1 c. firmly packed fresh basil leaves plus 3 basil sprigs for garnish
  • 1/2 c. plus 2 tbsp. whole lowfat milk ricotta
  • 2 lg. Large eggs, beaten lightly
  • 1/4 pound whole lowfat milk Mozzarella, grated coarse
  • 1/2 c. grated Parmesan cheese
  • Vegetable oil for brushing tomatoes
  • 1 (9 inch) pie shell, baked


  1. Sprinkle tomato slices on both sides with additional salt, let drain on paper towel. In a food processor puree the basil leaves with ricotta cheese. Add in Large eggs, and blend the mix till combined. Add in the remaining 1 1/2 tsp. salt, the Mozzarella, the Parmesan and pepper to taste and blend till just combined.
  2. Pat the tomato slices dry with paper towel. Line bottom of pie shell with tomato end pcs and spoon cheese mix over the end pcs smoothing the mix. Arrange the remaining tomato slices in 1 layer - overlapping them slightly. Brush with oil. Bake tart in preheated 350 degree oven for 40 to 50 min. Let stand for 10 min. Garnish with basil sprig. Serve tart warm or possibly at room temperature.


Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 4 servings
Calories 256  
Calories from Fat 162 63%
Total Fat 18.42g 23%
Saturated Fat 10.52g 42%
Trans Fat 0.0g  
Cholesterol 161mg 54%
Sodium 1315mg 55%
Potassium 131mg 4%
Total Carbs 2.83g 1%
Dietary Fiber 0.1g 0%
Sugars 0.73g 0%
Protein 19.55g 31%
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