Menu Enter a recipe name, ingredient, keyword...

Tomato-Ricotta Tart


Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers

Google Ads
Rate this recipe 0/5 (0 Votes)


  • cups coarse fresh breadcrumbs
  • 1/4 cup olive oil, plus more for brushing over tart
  • 1 cup whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • Salt and pepper
  • 1 1/2 pounds thinly sliced beefsteak tomatoes


Servings 6


Step 1

1.Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2.In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3.Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.


You'll also love

Review this recipe

Grilled Pizza with Fontina, Cherry Tomatoes Zucchini Tomato Grill