Ricotta and fresh tomato tart

Ricotta and fresh tomato tart

Aug 26 2020


35-40 mn

Makes 1 tart

This is an easy and delicious appetizer or brunch. The baking part is what takes a little time. When tomatoes are in season, this is spectacular!


  • 1 pie dough (store bought, thawed)
  • 1 cup or ricotta cheese
  • 8 oz of goat cheese
  • 1 tsp of oregano
  • 1 bunch of fresh basil leaves
  • 1 tsp of lemon zest
  • 4 cups of mixed heirloom tomatoes


Bake the crust according to packaging instructions and leave it to cool completely.

Combine the ricotta, goat cheese, lemon zest and herbs in a food processor and pulse until smooth. Slice and cut the different tomatoes. Spread the cheese mix on the tart followed by the tomatoes. Drizzle some olive oil and add some fresh chopped basil just before serving. Enjoy with a fresh green salad or even on its own.


Latest comments

  • Apryl McCulloch / Aug 27 2020

    Have you tried baking this?

    • Virginie Degryse / Aug 31 2020

      I have baked ricotta before but no this recipe specifically.
      I don’t see why not. Let me know if you decide to give it a try and I will post if I do it in the meantime

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