Ricotta Tomato Tart

This cheesy tart is full of slightly sweet and very savory tomato flavor. Pair this with a crisp green salad for an elegant weeknight meal.

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. unbleached all-purpose flour
  • 1 refrigerated pie crust
  • 2 cups part-skim ricotta
  • 1 small zucchini, thinly sliced
  • 1⁄2 cup halved cherry tomatoes
  • 1 small red onion, peeled and sliced
  • 1 tsp. dried dill
  • 1⁄2 tsp. kosher salt
  • 1 large egg
  • 1 Tbsp. water
  • 1⁄2 cup shredded sharp Cheddar cheese


  • Preheat oven to 400°F.
  • Dust work surface with flour and roll dough out into a 10-inch round. Gently press dough into a 9-inch tart pan with a removable bottom.
  • In a large bowl, combine ricotta, zucchini, tomatoes, onion, dill, and salt. Spoon filling into crust. Fold crust overhang onto filling.
  • Beat egg with water, and brush mixture over crust. Sprinkle cheese over filling and crust.
  • Bake for 25 minutes, or until filling is set and the crust is golden brown