Recipe for Sun-Dried Tomato, Basil & Ricotta Tart

I got a call the other day from an old friend in Texas. She reminded me of a recipe I'd shared with her years before. It was something I baked often for either a lunch get together with girlfriends or to add to a Potluck party. But I haven't made it in years.

I shared the recipe in "Linda's Hearth"- a collection I put together years ago for Christmas gifts for friends and family.

When my now teens were still toddlers, I didn't feel like dragging them around to shop at the mall looking for gifts so that year I put together those books right from home.

I baked it for this weekend because I'm going to a birthday party later today and I hate showing up to a party empty handed. I also baked one of my Lemon Cake's.

Are you looking for something to do this weekend? Give this simple and delicious recipe a try and invite some friends over to share it with you.

Sun-Dried Tomato, Basil & Ricotta Tart

Prepare your pie crust

Take 1 cup fresh basil leaves, torn

2 Tbsp olive oil

black pepper, freshly ground

12 oz. ricotta

3 Tbsp. grated Parmesan

3 eggs

4 Tbsp. whipping cream

1/4 cup chopped, oil-cured sun dried tomatoes

1/2 cup pine nuts

1) Pre-bake your crust until edges are golden brown at 350 degrees.

2) Put your basil, oil, eggs, whipping cream and cheeses into a blender or food processor, season with black pepper and process until just mixed.

3) Stir in the sun-dried tomatoes and nuts but don't process.

4) Pour mixture into the pie shell and bake for 40 minutes or until set. Serve warm.