Photo of Ricotta and tomato tart by WW

Ricotta and tomato tart

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
This beautiful tart is best when tomatoes are in season, but we're happy to make (and eat!) it any time of year. The creamy filling is made with ricotta, egg substitute, grated Parmesan, and fresh chives and basil, plus a couple layers of tomato slices. We love using store-bought phyllo instead of homemade dough, which significantly cuts down on the prep time yet doesn't sacrifice flavor. Also, the more "rustic" looking your tart is, the better; it doesn't have to be perfect! Keep in mind that phyllo dough dries out quickly, so you need to work fast. Here's a helpful hint: Have all the ingredients prepared before you unwrap the dough.


Cooking spray

3 spray(s)

Fat-free ricotta cheese

1 cup(s)

Regular liquid egg substitute

½ cup(s)

Grated Parmesan cheese

¼ cup(s)


¼ cup(s), fresh, chopped

Phyllo dough

4 sheet(s)

Plum tomato(es)

3 medium, cored and sliced 1/4 inch thick


1 Tbsp, 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.