Ricotta, Basil and Cherry Tomato Tart

TÜRKÇE İÇİN TIKLAYIN "Ricotta, Kiraz Domates ve Fesleğenli Tart"
PER ITALIANO "Torta con Ricotta, Basilico e Pomodorini"

The first time I baked this delicious savory tart was my birthday which was almost four months ago. Since then I made it several times, all resulted with success.

60g parmesan, roughly cut in pieces
20g blanched almonds
70g butter, roughly cut in pieces
100g toasted bread (rusk)
3 eggs, at room temperature
12-14 cherry tomatoes
250g ricotta
10-12 basil leaves (washed and gently wiped)
Salt, pepper
20g bread crumbs
A pinch of thyme or oregano
Extra virgin olive oil


  • Grate parmesan for 10 seconds by speeding up from 2 to 9. Set aside.
  • Chop almonds for 3 seconds on Speed 6. Set aside.

  • Melt butter for 3-4 minutes at 60ºC on Speed 1-2. Let it cool for 3-5 minutes.
  • Add toasted bread and mix for 5 seconds on Speed 7, then for 10 seconds on Speed 4.
  • Add 1 egg, salt and pepper. Mix for 20 seconds on Speed 4.
  • Cover a 18-20cm spring form tin with baking paper. Spread the mixture at the bottom by pressing with your hand.

  • Refrigerate it.
  • In the meantime cut cherry tomatoes in half.
  • Separate the yolks and the whites of the remaining 2 eggs.
  • In TM Bowl, put ricotta, basil, 2 egg yolks, 40g of grated parmesan, salt and pepper. Mix for 5 seconds on Speed 5. Set aside.
  • In a clean and nicely wiped dry TM Bowl insert Butterfly. Put 2 egg whited and whip for 2 minutes at 37ºC on Speed 4.
  • Add whipped egg whites into ricotta mixture and fold in gently with a spatula or spoon.

  • Transfer it into cake tin and spread evenly.
  • Place halved tomatoes on the top pressing gently.
  • Put almonds, bread crumbs, thyme and the remaining parmesan in a bowl. Add salt and pepper. Add 2-3 tbsps of olive oil and mix all.

  • Cover tart with almond mixture

  • Cover cake tin with baking paper and bake for 50 minutes in preheated oven at 180ºC.
  • Remove the baking paper and cook 15-20 minutes more.
  • Remove from the oven, let it cool a bit before you serve. 


I had it both warm and cold, enjoyed both ways.

Adapted with a few changes from this recipe.
Many thanks to Francesco for sharing.

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