When I first served this tart to my family, my daughter remarked: “Is this from Ricotta? It sure tastes like it.” (Ricotta is a famous dairy restaurant in Yerushalayim.) Ricotta is a creamy, white, mild-tasting cheese with a soft and slightly sweet texture. Delicious in lasagna and cheesecake or eaten together with granola and fruit. Pairs really well with watermelon, too. It has five times more calcium than cottage cheese does, so go for it!
When I double the crust ingredients, I get enough for three 9-inch (20-centimeter) round pans. One recipe makes one thick crust.
Notes: This dough freezes very well. The prepared tart can be frozen as well. Texture is slightly altered, but it’s still very good.
Slice tomatoes into thin half-circles. Arrange in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle with remaining two tablespoons Muenster cheese.
Photography: Hudi Greeenberger
Styling: Janine Kalesis