Baked ricotta tart with marinated tomatoes

baked ricotta

It’s thanks to my dear neighbour, Olivia, who showed me how to create this beautiful and easy dish.
It presents beautifully and makes a tasty appetizer or a flavoursome lunch.
I love it and consider it to be a great boat recipe as it is no fuss, has easy to find ingredients and is delicious.


serves 6-8 people

What do you need?

• 1 kg ricotta
• A pinch of salt
• A pinch of pepper
• 100 grams of marinated tomatoes (alternatively use marinated capsicum)
• 2 tbsp. freshly chopped herbs such as basil, parsley or coriander
• 2 tbsp. extra virgin olive oil + 1 extra tbsp. for the tray


Drain the ricotta in a strainer, cover with cling wrap and leave for a few hours in the fridge.

Preheat the oven on 180⁰C.

Combine the ricotta, salt and pepper. Taste. Add pepper or salt if necessary.

Grease a flat, round baking tray with olive oil.
Place the ricotta on the tray and push to shape 1 to 2 cm thick.
Bake for 15-18 minutes or until golden.
Take out of the oven, let it sit for 10 minutes and remove from the tray.
Place on a serving dish.
Cool in the fridge for an hour at least, before serving.

Top with the marinated tomatoes.
Sprinkle with fresh herbs.
Drizzle some olive oil on top.

Serve with bread or crackers.


© Magali Schockaert and, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and with appropriate and specific direction to the original content.

Categories: Nibbles, Starters & Snacks, RecipesTags: , , , , , , , , , , , ,


  1. This looks absolutely delicious! I just hope that I can get the right kind of ricotta here in NZ to make it… I look forward to giving this a go.

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