Ricotta Tart with Cherry Tomatoes
This savory tomato tart makes beautiful use of sweet cherry tomatoes. The gluten-free crust is easy to press into the tart pan with your fingers. The crust can be assembled in about 12 minutes then baked and cooled ahead of time. Serve the tart warm with a big crisp, green salad and Balsamic dressing.
Servings: 8
Calories: 115kcal
Ingredients
Tart Crust (see tart post for directions)
- 1 ½ cups almond flour or 6 ounces
- ½ cup coconut flour 2 ounces
- 7 tablespoons unsalted butter melted
- 1 large egg yolk whisked with a fork
- ¼ teaspoon sea salt
Tart Filling
- 1 ½ cups whole milk ricotta cheese 14 ounces
- ⅓ cup finely grated Parmesan cheese
- 1 large whole egg
- ¼ cup chopped basil leaves see note below for herb options
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 22-24 cherry tomatoes halved
Instructions
Make the tart crust
- Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.Pour all of the crust mix into the tart pan and begin to press in the crust starting with creating a strong edge and the bottom last. To see full tart directions and photos please follow the link at the bottom of the recipe.
- Pre-heat oven to 350º. Place a silicone liner on a baking sheet to prevent the tart pan from sliding if you have one. If not, just be very careful wtih the tart.
Fill and bake the tart
- In a medium bowl, whisk together the ricotta, Parmesan and egg until smooth. Stir in basil, salt and pepper. Pour filling into the tart crust, spread to the edges and top with halved cherry tomatoes, cut side down. Start at the outer edge, work around the tart pan, then fill in the center.
- Bake ricotta tart 22-25 minutes, until tomatoes are wrinkled and the cheesy part is just starting to brown. Timing will depend on your oven. When tart is done, remove and cool on a wire baking rack. Serve warm or at room temperature. It can even be served chilled but the flavors are more pronounced when tart is warm.
Notes
Herb Notes – I first baked this using 2-3 teaspoons of fresh chopped thyme leaves and chopped chives. I've used fresh basil and added the Parmesan for more of an Italian flavor profile. Both were delicious. You could also use fresh chopped oregano instead of the basil. To chop fresh basil leaves, roll the leaves together into a cigar then sliced crosswise into ribbons.
Nutrition numbers do not include the tart crust. See that recipe for the numbers.
Nutrition
Calories: 115kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 198mg | Potassium: 170mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 1mg