Tomato ricotta tarte


I love making quiche and tartes filled with vegetables. This tarte is very filling but not heavy at all, so it´s perfect for winter and summer. I used our fresh tomatoes and onions so it tasted even more delicious than in winter time. My ricotta tomato tarte is pretty simple. It consists of pie crust layered with sliced tomatoes and glazed onions and lastly topped with a ricotta, garlic and thyme mixture. And last but not least it´s really easy to make. If you don´t have a lot of time you can also use ready made pie crust. Everyone who loves creamy textures, like ricotta will love this! (:

This is what you will need:

Pie crust

  • 250 g  flour
  • 100g butter
  • 1 egg
  • a pinch of salt

Put flour, salt and butter on your working surface. Start kneading. Use your fingertips to rub the butter into the flour until no butter lumps remain. Add egg and keep kneading until dough is smooth. Roll out dough to a large circle to fit into your pie mold. Lay dough into your pie mold (I used a  normal cake tin) and bake in oven (oven temperature 170°) for 15 minutes.



  • 1-2 onions, slized
  • 4 medium sized tomatoes, slized
  • 2 tbs. of olive oil

Remove pre-baked pie crust from oven to cool out a little bit. Slice tomatoes and onions. Prepare a pan and heat with 2 tbs. of olive oil. Add onions and let them glaze. Place slized tomatoes on your pie crust ground, add glazed onions on top.


  • 1 cup of ricotta
  • 1 garlic clove, chopped
  • 1/4 cup of olive oil
  • thyme, salt

Combine all ingredients in a bowl and stir well. Now spread ricotta mixture on top of your tomatoes and onions evenly.

Bake in oven for about 20-30 minutes (oven temperature 170°C).





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