Keto Ricotta Tomato Tart

This easy, keto friendly, naturally gluten free tomato tart brings out the wonderful flavour of juicy, ripe grape tomatoes with a rich, creamy cheese filling. The filling is similar to a no-bake cheesecake, featuring a slightly dense, smooth mix of ricotta cheese, freshly grated Parmigiano-Reggiano and fresh goat cheese, with lemon juice and zest to add a bright and tangy note that balances and enhances the flavour of rich cheeses. Use a mix of heirloom tomato varieties for the topping if you can. Change up the herbs if you want. The crust can be baked one day ahead. You can use other tart base (like this turmeric crust, Gruyere spelt crust or this einkorn crust) if you ain't on keto.

1 Pork rind crust
250 g Grape tomatoes, halved
1 tbsp Red onion, minced
2 tbsp Extra-virgin olive oil
1 tbsp Lemon juice (or ACV, white wine vinegar)
Salt and black pepper
Fresh dill, chopped (or basil, mint, parsley)
80 g Parmigiano-Reggiano, grated
250 g Full fat ricotta
120 g Fresh goat cheese
1/2 Organic lemon, zested and juiced
1 tbsp Pine nuts, toasted

Wash the tomatoes, pat dry, halve and marinate briefly in a bowl with minced red onion, olive oil, lemon juice, salt, and pepper. Gently mix in the chopped dill.
Grate the Parmesan and mix with the ricotta, fresh goat cheese, lemon zest, 1 tbsp lemon juice, salt and pepper.
Scrape the cheese filling onto the cooled tart base and spread evenly. Spread the marinated tomatoes over the cream cheese and sprinkle with toasted pine nuts.

30 comments:

Pam 6/9/23 19:06: Yum! It looks pretty & delicious.
Tom 6/9/23 20:17: ...fresh out of the garden now!
savorthebest 6/9/23 20:26: This looks so good and a perfect way to use my garden tomatoes
DEZMOND 6/9/23 21:18: Looks very colourful und frisch.
Angie, what are we gonna do with cookie consent notifications? Google keeps bombarding me with messages to install it but I haven't seen it on any other blog yet. I hope theirs isn't fugly and big, I don't want it plastered in the middle of the screen but somewhere in the bottom corner or something. From January they will stop serving our ads if we don't install it.
roentare 7/9/23 00:10: That looks refreshing to eat!
Norma2 7/9/23 00:48: Angie, how much color in this salad! I found it delicious and fresh. Around here very cold, I keep the recipe for the summer.
Brian's Home Blog 7/9/23 01:01: That looks great and it sure is pretty!
Torviewtoronto 7/9/23 01:46: looks really colourful never seen a tart like this a good way to use tomatoes
My name is Erika. 7/9/23 02:31: This is interesting. How cheesy does it taste. I bet it would also be good with cooked down fresh tomato sauce.
tigerfish 7/9/23 02:42: Love this oh-so-cheesy tart. This is like enjoying a savory "cheesecake" :D
Citu 7/9/23 04:23: Gracias por la receta. Tomó nota. Te mando un beso.
Angie's Recipes 7/9/23 05:01: @DEZMOND I got the email too and am still trying to figure out what that Google-certified CMP is and how to do it..
Rainbow Evening 7/9/23 06:50: healthy food..... love it
Lola Martínez 7/9/23 08:16: Es una tarta muy vistosa y para las que nos encanta el queso, muy rica.
Margaret D 7/9/23 08:32: Looks lovely.
eileeninmd 7/9/23 12:58: Looks pretty, your Ricotta tomato tart sounds delicious. Thanks for sharing.
Take care, have a great day!
David M. Gascoigne, 7/9/23 13:08: I really don’t understand why you can’t just buy the house next door to me and invite me for lunch every day!
Federica Simoni 7/9/23 14:42: che meraviglia! chissà che buona!
DEZMOND 7/9/23 15:09: Well, they give us three options: to find a Goggle certified CMP ourselves, to let Google publish their own CMP which is free if we do not do it ourselves by January, or to not let them publish anything at all and then lose UK and EU ad revenue. I will let them publish theirs if I manage, I just hope it is not ugly.
DeniseinVA 7/9/23 17:04: Oh my goodness, a pork rind crust? How delicious! The whole dish looks and sounds great Angie.
foodtravelandwine 7/9/23 17:19: What a delicious and creative tart!!.....I can't wait to try it!!.......Abrazotes, Marcela
Bill 7/9/23 17:34: Wow, that looks so good and refreshing.
Whats Cookin Italian Style Cuisine 7/9/23 22:07: One of the best memories of mom is ricotta and tomato quiche this reminded me of those days looks marvelous!
Cooking Julia 7/9/23 23:49: Such a beautiful tart!
Lowcarb team member 8/9/23 00:25: That does look rather nice :)

All the best Jan
Sherry's Pickings 9/9/23 06:38: your photos are fabulous Angie. I guess i could use red capsicum or zucchini instead of the dreaded tomatoes :=)
Anonymous 9/9/23 12:58: Hi Angie, what a fabulous end of summer tart to make. You posted so many fabulous recipes, I don't where to start exploring. Bernadette, https://newclassicrecipe.com
thepaintedapron.com 9/9/23 19:25: This looks amazing!
Cocoa and Lavender 13/9/23 19:19: I love this style of ricotta tart - it looks perfect for casual entertaining (especially now that we are entertaining again!). This, with your shrimp and cucumber appetizer would make an amazing meal.
Raymund 14/9/23 02:02: This sounds like a delightful combination of flavors and textures. I love the idea of using a pork rind crust for a low-carb option, and the addition of fresh herbs like dill or basil is a great way to brighten up the dish.