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French Tomato Basil Ricotta Tart
5 from 12 votes

French Tomato Basil Ricotta Tart

The French Tomato Basil Ricotta Tart features a savory shortbread crust filled with a creamy mixture of ricotta, Parmesan, and eggs, topped with halved, drained tomatoes seasoned with garlic and herbs. The tart combines a crisp crust with a smooth, rich filling and the freshness of basil leaves scattered on top, lending a balanced savory and fresh flavor profile. This tart works well as a light main course or an elegant appetizer for gatherings.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 138 kcal
Course: Side Dish, Main Course
Cuisine: French

Ingredients

For the crust:
  • 1 recipe shortbread crust baked according to instructions and cooled, savory
For the tomato prep:
  • 1 ½ cups tomatoes halved, cherry or grape
  • ¾ teaspoon kosher salt
For the tart:
  • 1 cup ricotta cheese fresh
  • ¾ cup Parmesan Cheese grated
  • 2 egg
  • ½ teaspoon kosher salt
For the tomato topping:
  • 1 ½ tablespoons extra virgin olive oil
  • 1 clove garlic finely minced
  • 1 teaspoon herbes de provence or Italian seasoning
  • tomato from up above, drained
To finish:
  • 2 tablespoons basil leaves small fresh or thinly sliced, for topping

Instructions

For the tomato prep:
    Cup of Yum
  1. 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:
  1. Preheat the oven to 350˚F. Line a sheet pan with parchment paper. Set aside
  2. Whisk together the ricotta, parmesan, eggs and kosher salt in a medium size bowl until well combined.
  3. Pour the ricotta mixture into the prepared, cooled tart shell.
  4. 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.
  5. 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.
  6. 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:
  1. 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.
  2. 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!

Notes

  • Drain salted tomatoes for at least 20 minutes to reduce moisture and prevent a soggy crust.
  • Use a savory shortbread crust baked and fully cooled before adding the filling for best texture.
  • Fresh basil leaves should be added after baking to maintain their flavor and color.
  • Metric measurements are available by toggling the unit button above the instructions if needed.
  • Nutritional information excludes the crust; refer to its individual recipe for details.

Nutrition Information

Calories 138kcal (7%) Carbohydrates 3g (1%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.004g (0%) Cholesterol 65mg (22%) Sodium 570mg (24%) Potassium 134mg (3%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 515IU (10%) Vitamin C 4mg (4%) Calcium 159mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 3g 1%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.004g 0%
Cholesterol 65mg 22%
Sodium 570mg 24%
Potassium 134mg 3%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 515IU 10%
Vitamin C 4mg 4%
Calcium 159mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.