My current issue of Cooking Light is dog eared and looks a bit worn!
Probably due to the fact that I want to make every single recipe in this months issue and have already flipped through the pages with dirty cooking hands!
Yup, it has been a well loved issue!
Sunday night I made this Tomato Ricotta Tart from Cooking Light for Derek and I. It was absolutely delicious and paired with a green salad made a great light meal (the tart would be an excellent edition to any brunch spread as well)!
Not to mention the tart reheats well and has been a perfect light lunch at work! The tart was light and had just enough flavor. And lets be honest who doesn't love a good tomato basil combination?
I followed the recipe almost to a "T." I ended up subbing in sunflower seeds into the crust instead of the called for pine nuts and used mozzarella cheese instead of the called for gruyere.
I highly suggest making this but keep it mind it is a little time consuming with the crust! But if you make it I guarantee you won't be sorry!