Good ricotta cheese, fresh herbs, and just enough eggs are used to hold this delicious ricotta tart together. Although the pepper and cayenne are entirely optional, I made it because I was in the mood for some heat.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 tart |
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
Instructions
- 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
| Calories | 139 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 372 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used a shallow ceramic pie plate and it was perfect, didn’t stick at all. No need for all the springform gymnastics. Only had a cup of ricotta so added half a cup of greek yogurt but I’m excited to try it with full ricotta. Very cheesy but light – delicious.
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!
Well dang!!! I bought the ingredients and was getting ready to make when I realized I forgot to buy a springform pan. Smh!!
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.
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.
How can you go wrong with all that cheese? Chef John makes me laugh out loud; he is so entertaining!