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


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


  • 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


  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!


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!