This easy recipe for a crustless tomato ricotta tart is the perfect brunch and lunch dish, full of summer tomato and basil flavor!
I do love a good crustless tart!
I’m as happy to have a nice piecrust as the next person, but when you are making something like this tomato ricotta tart that is perfectly able to stay in one piece all by itself, I’m all for using those crust calories for, say, a prosecco margarita.
Or a cookie truffle. Or maybe a little bacon on the side!
And in the case of this particular recipe, it lets me make good use of all those glorious summer tomatoes that are currently surrounding us.
Not to mention some sweet fresh basil, and a nice amount of creamy, dreamy ricotta cheese. Happy sigh.
Meantime, I am FULL of Carolina Dream House developments, but in the interest of not counting all my chickens until we get the keys, I’m going to hold off until next week and update you on some other doings instead.
For those of you keeping score at home (hi Mom!), my newly curly Southern hair is now juuuuuuuust long enough to touch my shoulders.
Sorta kinda. There’s that one curl on the left – see it? My hair hasn’t been this long since my baby was an actual baby, and my current plan is to just go with it.
In other drama around here, the Southern daughter managed to drop one of her AirPods down through a grate next to her school.
(Yes, she is one of those incredibly courageous teachers that is back in the classroom, and I am in awe of her.)
However, I was not hopeful about that AirPod (and in case you aren’t familiar with them, they are those super nice, super spendy white cordless Apple earphones you see everyone wearing).
My girl was all kinds of upset, since they are one of her most prized possessions…and then her friend Emily, music teacher extraordinaire, SPRANG INTO ACTION.
Some duct tape, a string and a red Solo cup later…
TEACHERS. There is nothing they can’t do! The AirPods have been reunited!
Meanwhile, back at the recipe…
Here’s how you make a crustless tomato ricotta tart!
Preheat your trusty oven to 400° and spray a 9 inch springform pan with cooking spray.
Next, whisk ricotta, Parmesan and eggs together and stir in a nice big handful of fresh chopped basil.
(Basil is so cheerful!)
Pour that glorious ricotta mixture into the pan and arrange some nice thin tomato slices in rings on top of the filling.
Bake for 25 to 30 minutes or until filling is set and then let cool for at least another 30 minutes….yes, this needs time to cool and settle, and you don’t want a piping hot tomato tart in the middle of summer, trust me.
While the tart is baking up, take a slice of bread, whirl it into breadcrumbs in your food processor, sauté those crumbs up in some olive oil and set them aside.
Now! Take off the springform pan side. Scatter a few fresh basil leaves on top, grind on a little more fresh pepper, sprinkle with the bread crumbs and a little sea salt, cut into wedges and serve it up!
And I promise, house news coming soon…we are in the final countdown, and I’ve been so grateful for all of you who have been cheering us on!
And last but not least, hold on to your AirPods. YOU KNOW WHO YOU ARE.
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Crustless Tomato Ricotta Tart
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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This easy recipe for a crustless tomato ricotta tart is the perfect brunch and lunch dish, full of summer tomato and basil flavor!
Ingredients
Instructions
- Preheat the oven to 425° and spray a 9 inch springform pan with cooking spray.
- Whisk ricotta, Parmesan and eggs together. Stir in basil and pepper.
- Pour the ricotta mixture into the pan. Arrange tomato slices in rings on top of the filling. Drizzle with 2 tablespoons of the olive oil.
- Bake for 30 minutes or until filling is set. Remove from oven and cool for at least another 30 minutes.
- While the tart is cooling, pop the bread into your food processor and process until it is in crumbs. Saute the crumbs with the remaining olive oil in a small skillet over medium heat until they are golden, and set aside.
- Take off the springform pan side. Scatter fresh basil leaves on top, grind on a little more fresh pepper, sprinkle with the bread crumbs and a little sea salt, cut into wedges and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Kate, am I missing something? I don’t see what to do with the bread. Maybe slather it with butter & eat with the tart? As soon as my tomatoes ripen, I’m making this!
OH MY GOSH. Moving has me all kinds of discombobulated! The bread is for making a handful of crispy breadcrumbs to scatter on top (although I love your idea too!) – thanks for catching that! :)
Have you ever used a different cheese? My daughter in law HATES ricotta, but she LOVES tomatoes, especially local summer tomatoes that are in abundance now. I have a husband that doesn’t eat things like quiche or frittata. How do you think Stracciatella will work? I’m thinking it should but I haven’t made this before. Thanks.
Oh my gosh, Stracciatella is the most heavenly of cheeses! I don’t see any reason why it shouldn’t work, as long as you can mix it in well enough that it is pretty well spread out throughout the mixture. And just in case, here is another recipe that uses those glorious summer tomatoes but with no eggs and no ricotta! https://www.framedcooks.com/2014/07/caprese-pastry.html