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Tomato Tart with Herbed Ricotta
  • Prep
    15 min
  • Total
    29 min
  • Serving

Tomato Tart with Herbed Ricotta


  • 225 g (1/2 lb.) pie dough
  • 600 g (1 1/2 containers) Saputo Ricotta di Campagna
  • ½ garlic clove, minced
  • The zest from half a lemon
  • 5 ml (1 tsp.) honey
  • 80 ml (1/3 cup) fresh herbs (basil, dill, parsley, chives), chopped
  • 500 ml (2 cups) cherry tomatoes, halved and quartered
  • 100 g Saputo Bocconcini Pearls
  • Fresh herbs, for garnish


  1. Preheat the oven to 180°C (350 °F).
  2. On a clean, floured work surface, roll out the pie dough. Carefully place the dough in a 9-inch pie plate and use a fork to dock it. Fill the plate with pie weights and bake in the centre of the oven 12-14 minutes, or until golden. Let cool completely before removing the weights.    
  3. In a bowl, combine the Saputo Ricotta di Campagna, garlic, lemon zest, honey, and chopped herbs.  
  4. Just before serving, fill the piecrust with the cheese mixture, top with the tomatoes, Saputo Bocconcini Pearls and fresh herbs.