|The squishy crust that bakes toasty|
At first, I was intrigued by the crust of this Tomato-Ricotta Tart. It’s just fresh breadcrumbs mixed with olive oil and squished into a tart pan. I adapted it to use whole grain soft sandwich bread, and that worked very well because it was very squish-able. This simple crust may work for other quiche-like dishes.
The basil plant is all dried out, so I used my fresh mint and it brightened the dish. And I grated a deliciously aged Vella Dry Jack cheese instead of Parmesan.
Here’s my version of a super supper dish that goes together quickly. The girls loved hearing we were having tart for dinner and they liked eating it too.