I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 tart
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.

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  • Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.

  • Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.

  • Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.

  • Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.

  • Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Nutrition Facts

139 calories; protein 5.9g 12% DV; carbohydrates 6.9g 2% DV; fat 10.9g 17% DV; cholesterol 68.4mg 23% DV; sodium 372.2mg 15% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
02/24/2016
I used three eggs instead of two, so that it would be a bit higher, but the tart still ended up quite thin. Not a problem if you're serving a light breakfast or lunch for two. I made it the day before and just popped it under the broiler before breakfast - very nice taste although I will use more pepper flakes next time. It looks beautiful too, so a lovely dish to serve to guests. Will make it again. Read More
(5)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2016
I used three eggs instead of two, so that it would be a bit higher, but the tart still ended up quite thin. Not a problem if you're serving a light breakfast or lunch for two. I made it the day before and just popped it under the broiler before breakfast - very nice taste although I will use more pepper flakes next time. It looks beautiful too, so a lovely dish to serve to guests. Will make it again. Read More
(5)
Rating: 5 stars
10/14/2015
I am eating this right now. It was so easy and tastes so good. I didn't have the bread crumbs so I crushed some cheesy crackers and used them instead. I also threw in one extra egg when it looked like I wasn't going to have enough mixture to cover my base (I was using an oversized pie plate). Otherwise I followed the recipe exactly. The crackers were fine. I don't think the extra egg changed much other than the volume. The fresh herbs are a must - that's where all the flavour comes from. With a salad and a glass of wine this is a great 'girl's night in' dish. So pleased. Read More
(3)
Rating: 5 stars
06/05/2016
Well dang!!! I bought the ingredients and was getting ready to make when I realized I forgot to buy a springform pan. Smh!! Read More
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Rating: 5 stars
04/28/2015
How can you go wrong with all that cheese? Chef John makes me laugh out loud; he is so entertaining! Read More
Rating: 5 stars
06/09/2017
I added some pasta hummus and vegetables to the recipe which changed my oven time to 30'. On top of the bread crumbs layer I put pasta and hummus. Then broccoli a carrot 3 mushrooms a few dried tomatoes and half of an onion (chopped). I had to add some half and half to the egg mix to cover the vegetables better. A generous amount of olive oil on top and voila! Delicious! Read More