“Toy Box” Tomato Ricotta Cheese Torta Recipe

Name: “Toy Box” Tomato Ricotta Cheese Torta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 2 tablespoons olive oil, divided; 12 ounces (1 1/2 cups) ricotta cheese; 1 large egg; 1/4 cup all-purpose flour; 1/4 teaspoon baking powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 clove garlic, crushed, optional; 2 tablespoons freshly chopped basil; 1 tablespoon freshly chopped oregano, optional; 1/4 cup grated Parmigiano-Reggiano cheese; 2 cups cherry tomatoes, halved; sea salt to taste

Cook Time: 20 minutes

These simple and quick cheese tortas are one of my favorite dishes to make with ricotta. Perfect for summer, they serve as a wonderful base for fresh, sweet garden tomatoes and seasonal produce. Just mix the ingredients, bake, and top it's really hard to go wrong, unless you overdo it. And trust me, less is often more. I've made this type of crust-less cheese tart countless times, always sticking to a light hand with the ingredients so as not to overpower the mild, fresh cheese. However, this time, for some reason, I went a bit overboard and added too many ingredients, which, as expected, didnt turn out well. I guess I wanted to make the filmed version more exciting, but I forgot that simple can be exciting too. So, Ive adjusted the ingredient amounts in this recipe, and Im confident youll love it if you stick to them. But dont be afraid to experiment with your own flavor combinations. Just be careful not to go too wild. If you follow this method, I hope youll give it a try soon. Enjoy!

Ingredients

2 tablespoons olive oil, divided
12 ounces (1 1/2 cups) ricotta cheese
1 large egg
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 clove garlic, crushed (optional)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (optional)
1/4 cup grated Parmigiano-Reggiano cheese
2 cups cherry tomatoes, halved
Sea salt, for sprinkling

Directions

Step 1: Preheat the oven to 400F (200C). Grease a 9- or 10-inch pie dish with 1 tablespoon of olive oil and set it aside.

Step 2: In a mixing bowl, combine the ricotta cheese, egg, flour, baking powder, salt, black pepper, garlic (if using), basil, oregano (if using), and Parmigiano-Reggiano cheese. Stir thoroughly until everything is well combined.

Step 3: Spoon the mixture into the prepared pie dish and spread it evenly into a smooth layer.

Step 4: Bake in the preheated oven for about 20 minutes, or until the torta puffs up slightly and the cheese firms up. A skewer inserted into the center should come out clean.

Step 5: Remove the torta from the oven and let it cool until just warm.

Step 6: Once slightly cooled, arrange the halved cherry tomatoes on top of the torta. Drizzle with the remaining tablespoon of olive oil and sprinkle generously with sea salt.

Step 7: Serve the torta warm, at room temperature, or chilled. You can also drizzle it with balsamic vinegar or any vinegar of your choice, or squeeze some fresh lemon juice over the top for extra flavor.

Cooks Notes

For a lighter, gluten-free version, simply omit the flour and add an extra egg.
Feel free to experiment with other cheeses, such as Cheddar, instead of or in addition to Parmigiano-Reggiano.
Aside from tomatoes, you can top the torta with grilled summer vegetables like corn, squash, peppers, or eggplant.

Nutrition Facts (per serving)

Calories: 137
Total Fat: 9g (11% Daily Value)
Saturated Fat: 3g (17% Daily Value)
Cholesterol: 40mg (13% Daily Value)
Sodium: 358mg (16% Daily Value)
Total Carbohydrates: 7g (3% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Total Sugars: 1g
Protein: 8g (15% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 171mg (13% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 168mg (4% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

Origin and History

The Toy Box Tomato Ricotta Cheese Torta has roots in the culinary traditions of Italy, where cheese and tomatoes are staples in countless dishes. The concept of a torta, or savory tart, has been a part of Italian cuisine for centuries. Originally, tortas were simple savory pies filled with a mixture of cheese, eggs, and seasonal vegetables. As the dish evolved, many variations emerged depending on the region, with ricotta cheese being a favorite base for both sweet and savory versions of tortas. This modern take, using fresh cherry tomatoes, represents a fusion of Italys rustic cooking with seasonal ingredients commonly found in local farmers markets.

Regional Variations

Although the basic recipe for a torta can be found across Italy, the choice of ingredients and flavorings often varies by region. In the southern parts of Italy, such as Sicily and Campania, tomatoes are more frequently used due to the warm climate that favors tomato cultivation. The fresh and juicy cherry tomatoes, a key element of this recipe, are a particular highlight in the summer months when they are at their peak flavor. The addition of fresh herbs like basil and oregano is also a typical southern Italian touch, reflecting the abundance of herbs grown in these regions. In northern Italy, tortas may feature richer, creamier fillings with more emphasis on cheeses like Fontina or Gorgonzola, while southern versions, like this one, emphasize fresh, light ingredients.

Distinctive Features of the Torta

While the "Toy Box" Tomato Ricotta Cheese Torta shares similarities with other savory tarts and quiches, it stands out for its simplicity and use of fresh, light ingredients. Unlike traditional quiches that often have a buttery crust, this torta is crustless, allowing the ricotta cheese to shine as the primary flavor. The addition of halved cherry tomatoes on top provides a burst of sweetness that complements the mild tang of the ricotta. This is also a more versatile dish than many similar recipes, as it can easily be made gluten-free by omitting the flour and adding an extra egg, making it a great option for those with dietary restrictions.

Common Occasions for Serving

This dish is ideal for a variety of occasions. In Italy, tortas are often served as a light lunch or dinner, especially in the summer when fresh produce is in abundance. The Toy Box Tomato Ricotta Cheese Torta is also a great option for brunch or a picnic, as it can be enjoyed at room temperature or even chilled. Its simple, fresh ingredients make it perfect for casual gatherings or as part of a larger spread of Mediterranean-inspired dishes. For a more formal dinner, it can be served as an appetizer or side dish alongside grilled meats or pasta.

Interesting Facts

The name Toy Box refers to the small, colorful cherry tomatoes used in the dish, which resemble tiny toys or jewels, adding a fun visual element to the torta.
Ricotta, a key ingredient in this torta, is a fresh cheese made from the whey left over from the production of other cheeses. It has a light, slightly sweet flavor and a creamy texture, making it ideal for tarts and tortas.
This torta is highly adaptable; you can experiment with different cheeses, such as mozzarella or Parmesan, or add vegetables like zucchini or bell peppers for extra flavor.
Chef John, who developed this recipe, is known for his approachable cooking style, often simplifying classic dishes while maintaining their authentic flavors. His take on the Italian torta showcases the beauty of using minimal ingredients to create a dish that is both flavorful and easy to prepare.

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FAQ about “Toy Box” Tomato Ricotta Cheese Torta Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can serve it cold or reheat it in the oven at 350°F (175°C) for about 10 minutes until warmed through.

Yes, you can freeze the torta before adding the tomatoes. Once baked, allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 1 month. To reheat, bake it at 350°F (175°C) for 20-25 minutes.

Yes, you can use other cheeses like cottage cheese, cream cheese, or a mixture of mozzarella and cream cheese for a different texture. However, keep in mind that the flavor will change slightly depending on the cheese you choose.

Yes, to make it gluten-free, simply omit the all-purpose flour and use a gluten-free flour blend instead. You can also add an extra egg to help bind the ingredients together.

In addition to cherry tomatoes, you can top the torta with other grilled summer vegetables such as corn, zucchini, squash, eggplant, or peppers for added flavor and texture.

Yes, you can add more herbs to the ricotta mixture before baking. Fresh basil, oregano, thyme, or sage would work well. Just be careful not to overpower the delicate ricotta flavor.

Bake the torta at 400°F (200°C) for about 20 minutes, or until it puffs up slightly and a skewer inserted in the center comes out clean. If needed, you can bake it a bit longer to ensure it firms up properly.

While cherry tomatoes are recommended for their sweetness and size, you can substitute them with other small tomatoes like grape or heirloom tomatoes. Just be sure to slice them thinly so they can sit comfortably on top of the torta.

Yes, balsamic vinegar is a great choice to drizzle over the finished torta. It adds a nice balance of acidity and sweetness that complements the rich flavors of the ricotta and tomatoes.

The torta is done when it has puffed up slightly and is firm to the touch. A skewer inserted in the center should come out clean, which indicates that the ricotta has set and the torta is fully baked.

Comments

Rachel Jones

05/15/2025 08:35:57 AM

Great technique for adaptation. I made a half-batch and used homemade ricotta cheese following Chef John's recipe (which I will definitely be making again) - and the results were fantastic. The texture was reminiscent of a ricotta-rich, slightly denser quiche. I happened to have some cherry tomatoes on hand, and they paired surprisingly well with the ricotta torta. Adding freshly chopped basil or thyme on top would be a nice touch. I incorporated more Italian seasoning into the torta, including extra thyme, oregano, and sage. Although I didn't pair it with any sauce this time, I plan to try that next time.

Scott Anderson

07/10/2023 01:16:38 PM

Rewritten review: This dish was absolutely delightful! I prepared it for my women's group, and they were all impressed. One of our members follows a gluten-free diet, so I substituted regular flour with 1-1 gluten-free flour, and it worked perfectly. My ricotta wasn't as moist as CJ's, so I had to add a bit of cream to achieve the desired consistency. It required a slightly extended baking time, and I believe it could have stayed in the oven a bit longer to firm up even more. The crust served as a fantastic base for the fresh tomatoes, and I topped it off with some fragrant basil. To enhance the tomato adhesion, I'm considering using plain creme fraiche next time, along with a sprinkle of fresh cracked pepper or red pepper flakes for an added kick. This dish was a hit, and everyone requested the recipe. Thank you, Chef John, for a winning recipe!

Dennis Robinson

10/05/2022 10:56:56 AM

I followed the recipe exactly and it turned out fantastic. The dish was incredibly flavorful and simple to make. I could enjoy it for breakfast, lunch, or dinner. Another flawless recipe by Chef John.