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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 slices

Enjoy summer all year round with this amazing Tomato Ricotta Tart. The punch of summer flavors and bold colors of this tart came together perfectly. Serve this delicious tart for breakfast or brunch, lunch, or even dinner. This tart is also great for any party or a brunch buffet.



¼ c. extra virgin olive oil

1 ¼ c. all-purpose flour

¼ tsp baking powder

3 tbsp ice water

2 tbsp pine nuts, lightly toasted and coarsely chopped

¼ tsp kosher salt

¼ tsp ground black pepper


1 large egg, lightly beaten

2 cloves garlic, minced

¾ c. part-skim ricotta cheese

½ c. Gruyere cheese, shredded, divided

1 lb fresh tomatoes, seeded and cut into 1/4” thick slices

½ c. chopped fresh basil, divided

½ tsp kosher salt

How to make Tomato Ricotta Tart

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.

Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Process until mixed.


Step 3: In a small measuring cup, whisk the olive oil and water. Add this to the food processor while it is still running and blend until you have a crumbly dough that is just coming together.

Step 4: Into the prepared 9-inch pie pan, sprinkle the dough. Using your fingers, gently press the dough into an even layer on the bottom and up the sides. Place in the preheated oven and bake for about 10 minutes. Then, take the dough out of the oven and set it aside.

Step 5: Place the ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 c of the Gruyere cheese in a large bowl. Mix well until blended and pour in an even layer over the crust in the pie pan. On top, arrange the slices of tomato in a circular pattern, slightly overlapping the pieces. Over the tomato slices, sprinkle the rest of the 1/4 c. Gruyere cheese.

Step 6: Place in the oven and bake for about 25 minutes or until the filling is set and the cheese has melted. Remove from the oven when done and allow the tart to rest for about 10 minutes before you sprinkle the rest of the 1/4 c chopped fresh basil on top. Slice the tart and serve warm. Store any leftovers in the fridge, covered, for up to a week. When ready to consume, reheat in the microwave.


Serving: 1 SLICE | Calories: 229 KCAL | Carbohydrates: 18 G | Protein: 9 G | Fat: 14 G | Fiber: 1 G | Sugar: 2 G


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