With a super simple, press-in crust, a ricotta parmesan filling and a juicy tomato basil topping, this French Tomato Ricotta Tart will have everyone begging for more!
Course
Main Course, Side Dish
Cuisine
French
Keyword
French Tomato Basil Ricotta Tart, Tomato Ricotta Tart
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings8
Calories138kcal
AuthorChris Scheuer
Ingredients
For the crust:
1recipesavory shortbread crust (see previous post)baked according to instructions and cooled
For the tomato prep:
1 ½ cupscherry or grape tomatoeshalved
¾ teaspoon kosher salt
For the tart:
1cupfresh ricotta cheese
¾cupgrated parmesan
2eggs
½teaspoonkosher salt
For the tomato topping:
1 ½tablespoonsextra virgin olive oil
1clovegarlicfinely minced
1teaspoonHerbs de Provenceor Italian seasoning
drained tomatoesfrom up above
To finish:
2tablespoonssmall fresh basil leaves or thinly sliced fresh basil or small basil leaves for topping.
Combine the halved tomatoes and the salt in a medium size sieve set over a bowl. Gently stir the tomatoes to distribute the salt. Allow the tomatoes to drain for 20 minutes (or longer) while you prepare the rest of the tart. Gently shake the strainer half way through the draining time to redistribute the tomatoes.
For the tart:
Preheat the oven to 350˚F. Line a sheet pan with parchment paper. Set aside
Whisk together the ricotta, parmesan, eggs and kosher salt in a medium size bowl until well combined.
Pour the ricotta mixture into the prepared, cooled tart shell.
Lay out several thicknesses of paper towel on a work surface and pour the drained tomatoes onto the paper towels. Roll the tomatoes in the paper towels and gently pat to remove any excess moisture.
Combine the olive oil, garlic and Herbs de Provence or Italian seasoning in a medium size bowl. Add the drained tomatoes and gently stir to coat.
Arrange to tomatoes on top of the ricotta, some faced up and some down. If the tomato skins are loose, you can pull the off and discard, if desired. Drizzle any remaining oil over the tomatoes.
To finish:
Place the tart on the prepared sheet pan and baked for 30-40 minutes or until the center of the tart is no longer jiggly when you give the pan a gentle shake.
Let the tart cool in the pan on the sheet pan for 10 minutes then set the tart on a can or bowl that’s smaller than the opening on the bottom of the pan. The outer ring should slide right off. Transfer the tart to a serving plate and enjoy!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
*Nutritional information does not include the crust. See that post for its info.
Nutrition Facts
French Tomato Basil Ricotta Tart
Amount Per Serving
Calories 138Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 570mg25%
Potassium 134mg4%
Carbohydrates 3g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 8g16%
Vitamin A 515IU10%
Vitamin C 4mg5%
Calcium 159mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.