Light And Versatile Ricotta Tart With Tomatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 24 ounces ricotta cheese (use fat free, light or full fat, approx a container and a half)
• 2 eggs (egg whites or egg beaters can be substituted)
• 1 lemon, zest of
• 1/2 teaspoon dried oregano
• 1/2 teaspoon thyme or 1/2 teaspoon other herbs
• 1/4 teaspoon pepper
• 1/2 teaspoon salt (or to taste)
• cooking spray, for the pan
• 2 cups fresh tomatoes, cut coarsely in quarters (cherry or grape size work best)
• 1 teaspoon olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon coarse salt

Recipe

• 1 preheat oven to 350.
• 2 for the tomatoes:.
• 3 chop tomatoes and toss with oil and salt.
• 4 spread in one layer on a foil lined cookie sheet.
• 5 bake in oven for 30-40 minutes until dried and roasted. let cool.
• 6 for the tart:.
• 7 mix all ingredients together.add salt and pepper last to taste.
• 8 spread evenly in an 8" to 9" springform pan.
• 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 take out of pan and let cool slightly. eat warm or at room temperature serve with tomatoes on top or on the side.