Name: Savory Ricotta Tart
Prep time: 30 min
Cook time: 25 min
Total time: 70 min
Ingredients: 3 tablespoons olive oil, divided, or as needed; 0.5 cup panko bread crumbs; 3 tablespoons finely grated Parmigiano-Reggiano cheese, divided; 2 large eggs; 0.25 cup chopped fresh basil; 1 tablespoon chopped fresh flat-leaf parsley; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1 pinch cayenne pepper, or to taste; 1 pinch ground nutmeg; 1.5 cups ricotta cheese; 1 ounce finely grated Parmigiano-Reggiano cheese

Savory Ricotta Tart

4.8

(9)

7 Reviews

7 Photos

This savory ricotta tart is made with really good ricotta cheese, fresh herbs, and just enough eggs to hold things together. I was in the mood for some heat when I made it, but the pepper and cayenne are totally optional.

By Chef John

Updated on December 5, 2022

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

Yield:

1 tart

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil, divided, or as needed
½ cup panko bread crumbs
3 tablespoons finely grated Parmigiano-Reggiano cheese, divided
2 large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper (Optional)
1 pinch cayenne pepper, or to taste (Optional)
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

Nutrition Facts (per serving)

139	Calories
11g	Fat
7g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 139
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	14%
Cholesterol 68mg	23%
Sodium 372mg	16%
Total Carbohydrate 7g	3%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 6g
Vitamin C 1mg	6%
Calcium 94mg	7%
Iron 1mg	3%
Potassium 43mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.