This is am amazing creation and has become my go to for the summer when my basil and tomatoes are in full swing. I have several spring form pans and when I entertain I make several and my guests devour them! Thank you Sarah!
Thank you Sarah for this AMAZING recipe, mine is in the oven baking right now. I added a bit of oregano and adjusted the quantities to a 10" srpingform as this is the one I have at home, cannot wait to try it! Thank you again and cheers from Costa Rica!
I tried this today! So delicious i loved it and I made my own ricotta! On hindsight I probably would season the tomatoes with s & p before arranging them on the tart though.
Hi Sarah, Thank you for this delicious recipe. Made it as an appetizer for Sunday lunch in a very hot Johannesburg and it was the perfect, light, flavorful start to our meal 😋
I've been making my own ricotta, lately...and have some tomatoes ripening in a bowl on my kitchen table.....now, if I can find my springform pan....I've got dinner....soon!!
This looks absolutely delicious. I love ricotta, it's one of my favourite cheeses. My Nonna fries it and seems to transform into something so wonderful but when I leave her little Italian haven and try to replicate it it's never the same. Perhaps this recipe will be something to rival it :)
I make this as is and then for the last minute or so I top it with caramelized onions and proscuitto stick under the broiler just until the proscuitto gets crispy.
Hey Sarah! Love this idea. I'm on a low-carb jag right now, think I could replace the bread crumbs with food-processes cauliflower without too many ill effects? I'm new to cauliflower crust so a little nervous, but I think it might work great.
you could, perhaps, make a flatbread (as a bottom layer or, like in the recipe, torn up) with coconut flour (half a cup coconut flour, one tablespoon psyllium husk powder, two or three tbsp coconut oil, good pinch of salt. Mix and add a cup of boiling hot water and you've got your dough. Personally, I also add about a cup of shredded cheese and some oregano or italian seasoning for a bit of extra 'oomph', but this is optional. Flatten dough on baking sheet lined with parchment paper and bake for 20 minutes in a 350 F oven).
When you crack the eggs, use your finger to scoop the egg white out! So much is thrown away when you don't! :) You did that in another vid. Scoop, scoop!
The eggs are there to help hold the filling together. You could try using a Tablespoon of ground flax seed mixed with a Tablespoon of water. It will congeal just like an egg would. :)
Sure, you can do that. Do know that brown eggs are not any different from white eggs -- brown eggs are not automatically organic. It's the color of the chicken's ears that determine the eggs' color. :)
And by the way Sarah, thanks for telling me that the spring form will leak all over my oven and fill my house with smoke 💨... put a sheet pan under the spring form everybody!
Good point Sagar. It's the same here in Brazil. My solution was to use local, cheaper cheeses that have different taste but similar texture. I used fresh minas cheese instead of the ricotta and seasoned mozzarela instead of parmesan. These are much cheaper here. It's not the same thing, but it was pretty delicious.
Check the back label to see how many origins the oil came from. The more sources that are listed, the lower the quality. Also look for bottles that are labeled as "pure olive oil". That way you know it hasn't been mixed or cut with any cheaper oils.
I would make it but only with some substitutions: no eggs and no ricotta! Really who likes the ricotta cheese? Bland,mush ,baby food. what about some strong goat cheese or even feta? I dig that !
so...I made this...and it did not go well. I'm an avid cook, and followed the recipe to a "t"...when I went to take it out of the oven there was about 3/4' of liquid above the torte itself -the entire thing was soggy and gross! -SO sad!
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this is so clever, looks amazing! Love how few ingredients you need!
OMG ! Can't belive it :o
I love so so much!!!!!
This is am amazing creation and has become my go to for the summer when my basil and tomatoes are in full swing. I have several spring form pans and when I entertain I make several and my guests devour them! Thank you Sarah!
I made this for dinner last night and it was delicious! Thanks Sarah
Yummy, this recipe looks delicious.
miss you from Martha's tv show.. you were our fav! x
That looks fantastic!!!
Thank you Sarah for this AMAZING recipe, mine is in the oven baking right now. I added a bit of oregano and adjusted the quantities to a 10" srpingform as this is the one I have at home, cannot wait to try it! Thank you again and cheers from Costa Rica!
I tried this today! So delicious i loved it and I made my own ricotta! On hindsight I probably would season the tomatoes with s & p before arranging them on the tart though.
M. Anthony great point on the seasoning. I’ll keep that in mind when I try this dish. Thanks for pointing this out. 👍
I made this and it was so delicious! I used different colors of tomatoes so it was also beautiful.
Hi Sarah, Thank you for this delicious recipe. Made it as an appetizer for Sunday lunch in a very hot Johannesburg and it was the perfect, light, flavorful start to our meal 😋
Just made this for lunch. Delicious!! Will definitely be making it again.
Oh my goodness, that looks amazing!!!
sooo good,Can't belive it, i never came up with this
I love so so much!!!!!
Oh my! Get in my belly!!! I have to make this next week for sure!
mmm....super duper and mouthwatering!
I've been making my own ricotta, lately...and have some tomatoes ripening in a bowl on my kitchen table.....now, if I can find my springform pan....I've got dinner....soon!!
This looks absolutely delicious. I love ricotta, it's one of my favourite cheeses. My Nonna fries it and seems to transform into something so wonderful but when I leave her little Italian haven and try to replicate it it's never the same. Perhaps this recipe will be something to rival it :)
Yum that looks amazzzzzzzzing!
This looks reeeally delicious :) Love your recipes and u!! ^^
What a Great and simple recipe idea.
Great recipe 😊🇨🇦🇮🇪
OMG I HAVE TO TRY THIS
Holy Smokes......this is one tasty looking tart....thanks so much Sarah :)
Yes please!!! YUMM
looks great!
Oh my gosh, looks delicious!!! I am going to make this, but what would be a good substitute for the bread crumbs as I rarely have bread in the house?
Amazing!
looks good
HI, can you make any foods related to lavender?
I make this as is and then for the last minute or so I top it with caramelized onions and proscuitto stick under the broiler just until the proscuitto gets crispy.
Hi Sarah, what would you suggest as a substitute for Lacto Vegetarians and in what quantity? BTW Love your channel / vegetarian recipes. :D
Make it like a banana cream tart sounds pretty good too 👌🏻
Hey Sarah! Love this idea. I'm on a low-carb jag right now, think I could replace the bread crumbs with food-processes cauliflower without too many ill effects? I'm new to cauliflower crust so a little nervous, but I think it might work great.
Or maybe MIM (Muffin in a Minute) made into 'bread crumbs. I think I'd use Almond Flour. Sounds great for our low carb way of eating.
you could, perhaps, make a flatbread (as a bottom layer or, like in the recipe, torn up) with coconut flour (half a cup coconut flour, one tablespoon psyllium husk powder, two or three tbsp coconut oil, good pinch of salt. Mix and add a cup of boiling hot water and you've got your dough. Personally, I also add about a cup of shredded cheese and some oregano or italian seasoning for a bit of extra 'oomph', but this is optional. Flatten dough on baking sheet lined with parchment paper and bake for 20 minutes in a 350 F oven).
Oops, I forgot to add one tsp of baking powder to the recipe!
+Karen Kennedy Hi, I though the same about using cauli flower! How do you make these MIMs??? Thank you!
yummmmmmm
What if you put some salmon in between the tomato layers ,I think it would be super delish)))
YUM
looks great! I'd use cream cheese instead coz I dislike ricotta
When you crack the eggs, use your finger to scoop the egg white out! So much is thrown away when you don't! :) You did that in another vid. Scoop, scoop!
Is there any substitute for eggs? The recipe looks yum!
The eggs are there to help hold the filling together. You could try using a Tablespoon of ground flax seed mixed with a Tablespoon of water. It will congeal just like an egg would. :)
+helpfulnatural thanks. :) I'll try this.
Ankit Jain You're welcome! :) Mix the ground flax seeds and water first, then set it aside to gel while you prepare the other ingredients.
Will you guys consider using brown eggs instead of white eggs
Sure, you can do that. Do know that brown eggs are not any different from white eggs -- brown eggs are not automatically organic. It's the color of the chicken's ears that determine the eggs' color. :)
😋
👏
Does it make a difference if the bread is fresh or stale?
Probably not. In fact it would be a great way to use up the stale stuff. :)
I assumed that she was using bread crumbs from a canister. Should I just cut up fresh bread?
could we use white cheese
yum yum yum :D
And by the way Sarah, thanks for telling me that the spring form will leak all over my oven and fill my house with smoke 💨... put a sheet pan under the spring form everybody!
Are those ingredients cheap for everyday food in your countries? Ricotta and Parmesan are quite expensive in India..
Good point Sagar. It's the same here in Brazil. My solution was to use local, cheaper cheeses that have different taste but similar texture. I used fresh minas cheese instead of the ricotta and seasoned mozzarela instead of parmesan. These are much cheaper here. It's not the same thing, but it was pretty delicious.
is there an alternative to egg?
How does your springform pan not leak!?!?
I have the same problem with quiche pans
Because the filling is not liquid its creamy
Place yours on a cookie sheet lined with parchment paper :)
How can you know if olive oil is high quality?
Check the back label to see how many origins the oil came from. The more sources that are listed, the lower the quality. Also look for bottles that are labeled as "pure olive oil". That way you know it hasn't been mixed or cut with any cheaper oils.
ممممم يخبل
could you add mozzarella??
Dale C
Yes you can
DUDE. Reverse pizza tart :D
burnt pepper yay
I don't know if it's just me or what but i hate basil so mush I don't know how people can tolerate the taste
I would make it but only with some substitutions: no eggs and no ricotta!
Really who likes the ricotta cheese? Bland,mush ,baby food.
what about some strong goat cheese or even feta? I dig that !
early
so...I made this...and it did not go well. I'm an avid cook, and followed the recipe to a "t"...when I went to take it out of the oven there was about 3/4' of liquid above the torte itself -the entire thing was soggy and gross!
-SO sad!
:'(
I'm not even going to slice it. Nor eat it with a fork.
She added a ton of salt to that dish. Jesus!
Yuck
You don't like tomatoes ?