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🍽️ Tomato Ricotta Tart with Fresh Arugula

685 kcal · 30 min · 4 servings

Ingredients

• 100 g cold butter
• 200 g flour
• 1 egg
• 1 pinch salt
• olive oil (for the pan)
• 500 g tomatoes
• salt
• 250 g ricotta
• 3 eggs
• 50 ml heavy cream
• 200 g goat cheese
• pepper (from the mill)
• 1 tbsp honey
• 1 handful arugula

Instructions

1. 1. Cut the butter into small cubes.
2. 2. Place the butter cubes, flour, egg, and a pinch of salt in a bowl.
3. 3. Quickly knead the ingredients into a smooth dough.
4. 4. If the dough seems too dry, add 1 to 2 tablespoons of cold water.
5. 5. Wrap the dough tightly in cling film.
6. 6. Place the wrapped dough in the refrigerator for about 1 hour.
7. 7. Preheat the oven to 200 degrees Celsius with top and bottom heat.
8. 8. Brush the tart pan lightly with oil.
9. 9. Take the dough out of the fridge and roll it out on a floured surface.
10. 10. Place the dough into the prepared pan.
11. 11. Press a border about 2 centimeters high around the edges of the pan.
12. 12. Prick the bottom of the dough several times with a fork.
13. 13. Bake the dough base in the oven for about 15 minutes until golden brown.
14. 14. Remove the dough base from the oven and let it cool for a moment.
15. 15. Wash the tomatoes thoroughly.
16. 16. Remove the hard stem area from the top of the tomatoes.
17. 17. Slice the tomatoes into thick rounds.
18. 18. Lightly salt the tomato slices.
19. 19. Let the salted tomatoes sit for about 10 minutes to release water.
20. 20. Whisk the ricotta in a separate bowl.
21. 21. Add the eggs and cream to the ricotta mixture.
22. 22. Crumble half of the goat cheese amount and add it as well.
23. 23. Season the ricotta cream with salt and pepper.
24. 24. Spread the ricotta cream evenly over the pre-baked dough base.
25. 25. Pat the tomato slices dry with kitchen paper.
26. 26. Arrange the dry tomato slices on top of the ricotta layer.
27. 27. Lightly pepper the tomatoes.
28. 28. Drizzle some honey over the tomatoes.
29. 29. Wash the arugula thoroughly.
30. 30. Remove tough stems or wilted leaves from the arugula.
31. 31. Shake the arugula dry.
32. 32. Spread the fresh arugula over the tart just before serving.
33. 33. Carefully remove the tart from the pan.
34. 34. Cut the tart into pieces.
35. 35. Serve the tart immediately.

Nutrition per serving

• kcal: 685
• Protein: 25 g · Fett/Fat: 48 g · Carbs: 38 g