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Ricotta Vegetable Tart

Ricotta Vegetable Tart with Olive Oil Herb Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10 servings 1x


This Ricotta Vegetable Tart is made with a savory herb and olive oil crust and topped with colorful roasted vegetables.



For the Olive Oil Dough:

  • 1 1/2 cups + 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary, finely chopped
  • 2 tablespoons milk or cold water
  • 1/2 cup Carapelli Organic Extra Virgin Olive Oil

For the Filling:

  • 1 tablespoon Carapelli Organic Extra Virgin Olive Oil
  • 1 small leek, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups whole milk ricotta
  • 1/3 cup whole milk
  • 2 eggs, whisked
  • 1/2 cup grated Parmesan
  • Sea salt and pepper, to taste

For Topping:

  • Roasted vegetables (see notes)
  • Olive oil, additional Parmesan, and/or chopped fresh rosemary


For the Dough:

  1. In a large bowl, whisk together the flour, salt, pepper, and herbs. Whisk the milk (or cold water, if using instead) with the olive oil and pour in the center of your dry ingredients. Using a fork, mix the flour into the olive oil mixture until wet. Knead the dough in the bowl until it just comes together.
  2. Spray your tart pan with baking spray (either a 14″ rectangular pan like I used or a 9/10″ circle pan). Press the dough into your tart pan, covering all of it and ensuring there’s no patches or gaps. Piece and pinch the dough to cover the sides.
  3. Blind bake the tart at 400 degrees F for 15-20 minutes until just golden. Prepare the filling.

For the Filling:

  1. Heat the olive oil in a saute pan and cook the leek and garlic until translucent. Let cool.
  2. In a large bowl, whisk the ricotta with the eggs. Whisk in the milk, Parmesan, and rosemary. Season the mixture with salt and pepper. Fold in the leek/garlic mixture.
  3. Turn the oven down to 350 degrees F. Pour the filling into the baked tart shell and bake for 20-25 minutes, until the crust is deep golden brown and the filling is set in the center. The filling should be slightly firm when touched and should not jiggle.
  4. Let the tart cool until warm and top with the warm roasted vegetables (see notes). Enjoy!


You can use any roasted vegetables to top this tart that you’d like! I used roasted tomatoes, squash, mushrooms, peppers, and asparagus. You could even use just one vegetable if you’d like (like roasted tomato).

For times, tips, and temperatures for roasting veggies, see here.


  • Serving Size: 1 slice (with vegetables)
  • Calories: 269
  • Sugar: 2.3g
  • Sodium: 401mg
  • Fat: 17.2g
  • Saturated Fat: 5.6g
  • Carbohydrates: 19.7g
  • Fiber: 2g
  • Protein: 10.6g
  • Cholesterol: 54mg