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Pesto-ricotta tart

Difficulty: Medium




Preparation (min)


Total (min)


It is recommended that you prepare the crust the day before and keep it at room temperature in a dry place. Otherwise, let it dry for at least 2 h before filling it. Also, feel free to use any type of tomato in this recipe.

The crust

  • 1 1/4 cup (310 ml) white or whole-wheat breadcrumbs
  • 1/4 cup (60 ml) butter, softened
  • 1/4 cup (60 ml) Parmesan cheese, freshly grated
  • 2 egg whites

The filling

  • 1 cup (250 ml) ricotta cheese
  • 1/4 cup (60 ml) pesto
  • 2 tbsp. (30 ml) fresh chives, minced
  • 20 cherry tomatoes, halved
  • 2 tbsp. (30 ml) olive oil
  • 6 basil leaves, chopped
  • 12 Parmesan cheese shavings
  • Fleur de sel or sea salt
  • Freshly ground pepper


The crust

  1. Prepare the crust: Preheat oven to 350°F (180°C).
  2. In a bowl, mix breadcrumbs, butter, Parmesan and egg whites by hand (or use a food processor) to make a ball of dough. Spread evenly on bottom and sides of an 8 in. (20 cm) pie plate. Bake in centre of oven until deep golden, 20 to 30 min. Let cool completely at room temperature before filling.

The filling

  1. Prepare the filling: When ready to serve the tart, combine ricotta and pesto in a small bowl, using a fork, and spread topping evenly over pie crust.
  2. Sprinkle with chives, top with tomatoes and drizzle with olive oil.
  3. Top with basil and Parmesan. Season to taste with salt and pepper, and serve.
Photos : Tango [Vitalité Québec] MARCH 2013
Recipe: Josée Fiset

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