Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto

Name: Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto
Ingredients: 1 3/4 cups Baby arugula; 1/4 cups Basil, packed fresh; 2 cloves Garlic; 4 tsp Thyme, fresh leaves; 5 Tomatoes, medium large ripe; 1 Egg, large; 1/4 tsp Black pepper, freshly ground; 1/4 cup Bob's red mill tapioca flour; 1/2 cup Cornmeal; 1/4 cup Gluten-free oat flour; 1 3/4 tsp Kosher salt; 1/3 cup Sweet rice flour; 1/2 cup Olive oil, extra-virgin; 1/3 cup Walnuts; 6 tbsp Ice water; 12 oz 1 1/2 cups whole-milk ricotta; 8 tbsp Butter, unsalted; 4 oz French feta, fresh; 1/2 cup Parmesan; ½ teaspoon xanthan

1 rating

· servings

This ricotta tomato tart comes together with a flakey gluten-free cornmeal crust, arugula walnut pesto, feta ricotta custard, and homegrown sliced tomatoes.

Sarah @ Snixy Kitchen

Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto

Ingredients

1 Comment

Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto

Ingredients

1 Comment