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Light and Versatile Ricotta Tart With Tomatoes

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“This is so easy to make and is a great light lunch to make in advance..its also quite can add or substitute just about anything after the eggs and cheese This makes a good meal with a mesculin salad with mustard vinegarette..”

Ingredients Nutrition


  1. preheat oven to 350.
  2. For the Tomatoes:
  3. Chop tomatoes and toss with oil and salt.
  4. spread in one layer on a foil lined cookie sheet.
  5. bake in oven for 30-40 minutes until dried and roasted. let cool.
  6. For the Tart:
  7. mix all ingredients together.add salt and pepper last to taste.
  8. spread evenly in an 8" to 9" springform pan.
  9. bake in 350 oven for 30-35 minutes. Tart will be dry on top but not brown. It will rise only slightly. insert a knife to make sure it is not too moist inside. it should be fairly dry.
  10. Take out of pan and let cool slightly. eat warm or at room temperature serve with tomatoes on top or on the side.

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