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Roasted Tomato Tart with Ricotta and Pesto

A delightful tart filled with creamy ricotta, roasted tomatoes, and vibrant pesto, making it a perfect dish for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 piece pre-made pie crust Store-bought or homemade
  • 2 cups cherry tomatoes, halved Use ripe cherry tomatoes for best flavor
  • 1 cup ricotta cheese Can be substituted with low-fat ricotta
  • 1/2 cup pesto Store-bought or homemade, substitute with sun-dried tomato or arugula pesto if desired
  • 1 cup shredded mozzarella cheese Can be substituted with low-fat mozzarella
  • to taste Salt and pepper Adjust according to preference
  • Olive oil for drizzling Use extra virgin olive oil for enhanced flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out your pre-made pie crust according to package instructions, then fit it into a pie dish. Trim any excess dough hanging over the edges.
Roasting Tomatoes
  1. Toss the halved cherry tomatoes in a bowl with a drizzle of olive oil, salt, and pepper.
  2. Spread them evenly on a baking sheet and roast them in the oven for about 15-20 minutes or until soft and slightly caramelized.
Assembling and Baking
  1. Spread the ricotta cheese evenly over the bottom of the prepared pie crust.
  2. Layer the roasted tomatoes on top, followed by spoonfuls of pesto, and finally sprinkle the shredded mozzarella cheese evenly over the top.
  3. Place the tart in the oven and bake for approximately 25-30 minutes or until the cheese is bubbly and golden brown.
Serving
  1. Remove the tart from the oven and let it cool for a few minutes before slicing. Serve warm for the best flavor!

Notes

For a lightened version, try using low-fat ricotta or mozzarella. Avoid overfilling the tart to prevent sogginess. Leftovers can be refrigerated for up to 3 days.