MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » Crustless Tomato Ricotta Tart

Crustless Tomato Ricotta Tart

By Kate Morgan Jackson

Jump to Recipe

This easy recipe for a crustless tomato ricotta tart is the perfect brunch and lunch dish, full of summer tomato and basil flavor! 

PIN this recipe for Crustless Tomato Ricotta Tart now… So you can make it later!

Crustless Tomato Ricotta Tart

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.

long curly hair

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…

earpod rescue

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 plants

(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!

Crustless Tomato Ricotta Tart

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.

Want to round out your meal? This recipe pairs well with...

easy watermelon lemon froseWatermelon Lemon Frosé
grilled flatbreadGrilled Lebanese Flatbread
Easy Strawberry Peach Sorbet
Print
Crustless Tomato Ricotta Tart

Crustless Tomato Ricotta Tart


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This easy recipe for a crustless tomato ricotta tart is the perfect brunch and lunch dish, full of summer tomato and basil flavor! 


Ingredients

  • 1 cup ricotta
  • ½ cup grated Parmesan
  • 4 eggs
  • 1/2 cup basil leaves, chopped, plus extra for garnish
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • 2 tomatoes (heirloom if you can get them!), sliced thinly
  • 1 slice bread
  • Sea salt

Instructions

  1. Preheat the oven to 425° and spray a 9 inch springform pan with cooking spray.
  2. Whisk ricotta, Parmesan and eggs together.  Stir in basil and pepper.
  3. 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.
  4. Bake for 30 minutes or until filling is set.  Remove from oven and cool for at least another 30 minutes.
  5. 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.
  6. 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!

Equipment

Springform Pan

Buy Now →

Mixing Bowls

Buy Now →

Whisk

Buy Now →
3483.3 g914.3 mg26.5 g10 g0 g10 g1.4 g18.6 g224.8 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

28shares
  • Facebook
  • Twitter
  • Yummly

Know someone who would love this recipe?
Click here to email them the link!

Published on August 20, 2020

Good for: Brunch, Casserole Favorites, Dinner Party, Picnic Food, Showers

Last Post:
Grilled Steak with Fresh Corn Tomato Salsa
Next Post:
Chilled Shrimp and Peach Salad

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Martha in KS says

    August 20, 2020 at 12:15 pm

    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!

    Reply
    • Kate Morgan Jackson says

      August 20, 2020 at 1:01 pm

      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! :)

      Reply
      • Suzanne Foley says

        August 21, 2020 at 6:43 pm

        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.

        Reply
        • Kate Morgan Jackson says

          August 24, 2020 at 10:13 am

          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

          Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Pasta with Buttered Sour Cream and Bacon
  • Grandpa's Coca-Cola Ribs
  • Red Wine Short Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.