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Tomato Ricotta Tart

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Tomato Ricotta Tart

2 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Tomato Ricotta Tart
Servings: 6
Calories: 375kcal


  • 1 1/4 cup flour, all-purpose
  • 1 oz (167 kernels) pine nuts, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon black pepper, ground
  • 4 tablespoon olive oil
  • 1/8 cup water
  • 1 none cooking spray
  • 3/4 cup ricotta cheese, part skim milk
  • 1 large egg
  • 2 clove garlic
  • 1/2 teaspoon salt
  • 1 leaves basil, fresh
  • 2 medium tomato, red
  • 1 1/2 oz Gruyere cheese


  • 1 medium tomato, yellow
  • 4 cup shredded veggies, bagged (such as broccoli slaw)
  • 4 tablespoon poppy seed dressing, light


  • Preheat oven to 450°.
  • To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
  • Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add  basil and 1/4 cup Gruyère cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining basil.
  • Serve with side veggie salad.
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Calories: 375kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 399mg | Fiber: 5g | Sugar: 4g

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