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Tomato-Ricotta Tart

Named for its hearty taste, the large, meaty beefsteak tomato is also great sliced on sandwiches or burgers.

  • Prep:
  • Total Time:
  • Servings: 4
Tomato-Ricotta Tart

Source: Everyday Food, July/August 2003


  • 2 cups coarse fresh breadcrumbs
  • 1/4 cup olive oil, plus more for brushing over tart
  • 1 cup whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • Salt and pepper
  • 1 1/2 pounds thinly sliced beefsteak tomatoes


  1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.

  2. In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.

  3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

Reviews (1)

  • musicalee26 26 Nov, 2008

    This is fabulous as an appetizer - mold the bread crumbs into muffin tins and use roma tomatoes instead. I also toss the torn bread with olive oil, put in the refrigerator over night!!

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