Savory Ricotta Tart

Savory Ricotta Tart

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Chef John 23785

"I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional."
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1 h 15 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  2. Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
  3. Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
  4. Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
  5. Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  7. Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.


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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 loo...

How can you go wrong with all that cheese? Chef John makes me laugh out loud; he is so entertaining!

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