This week’s post for Tuesdays with Dorie features some of summer’s bounty: a Ricotta Tomato Tart.
I added some sliced zucchini to the heirloom tomatoes to add some texture and color. I did have to bake it about 30 minutes longer for the filling to set up. And, I made a note on the recipe to try using a 9″ pie pan instead of a tart pan next time.
Baking with Dorie has some delicious savory tarts and pies to celebrate yearlong baking.
Visit the Tuesdays with Dorie website to see what the other bakers made this time around.
