Photo of Tomato and Ricotta Tart by WW

Tomato and Ricotta Tart

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Phyllo dough dries out quickly so you need to work fast. A tip: Have all the ingredients prepared before you unwrap the dough.


Fat-free ricotta cheese

1 cup(s)

Regular liquid egg substitute

½ cup(s)

Grated Parmesan cheese

¼ oz


¼ cup(s), fresh, chopped

Phyllo dough

4 sheet(s)

Plum tomato(es)

3 medium, cored and sliced 1/4 inch thick

Fresh basil

1 tbsp(s), fresh, chopped


  1. Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray
  2. Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside.
  3. Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down.
  4. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.
  5. Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly—it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes.
  6. Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces.