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Overhead shot of Herbed Ricotta Tart, with some fresh basil on the side and a glass of white wine
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Herbed Ricotta Tart

A savory tart recipe that’s great for brunch, or as a side dish for lunch or dinner! Herbed Ricotta Tart combines the delicate taste of cheese and the subtlety of mixed herbs – simply delectable! 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Italian
Servings: 8
Calories: 157kcal
Author: Neriz


  • 500 grams ricotta (about 2 cups)
  • 2 small eggs, separated
  • 1/3 cup parsley, chopped roughly
  • 1/3 cup basil, chopped roughly
  • 1 tsp rosemary, chopped roughly
  • 1 tsp thyme, chopped roughly
  • 6 tbsp pecorino cheese, grated
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • butter and breadcrumbs, for greasing and coating the baking pan


  • Drain ricotta.
  • Preheat oven to 200°C (375°F).
  • Line a 7-inch springform pan with a baking sheet. Grease the pan with butter and sprinkle some breadcrumbs, especially on the sides of the pan. Set aside.
  • In a bowl, combine drained ricotta with egg yolks. Mix.
  • Add herbs, pecorino cheese, salt and pepper. Mix.
  • On a separate bowl, beat egg whites until stiff.
  • Fold egg whites into the ricotta mixture.
  • Pour mixture into the greased baking pan. Use a spatula to even out the top of the ricotta mixture.
  • Place baking pan in the oven from 40 to 45 minutes, or until the tart has firmed up.
  • Take pan out the oven and set aside for at least 10 minutes.
  • Serve. Garnish with more herbs, if desired.


Calories: 157kcal