Roasted Tomato, Italian Sausage and Ricotta Tart for Two
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Cook time: 
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Serves: 2 frittatas
  • 2 cups cherry tomatoes
  • 1 teaspoon olive oil
  • 1 tablespoon fresh rosemary
  • 4 sprigs thyme (plus more for garnish)
  • 2 garlic cloves, sliced
  • 6 eggs
  • 6 heaping tablespoons ricotta, divided
  • ½ teaspoons salt
  • 1 Italian sausage link, cooked and crumbled
  1. Preheat oven to 400 degrees. Grease two 5-inch ramekins or baking dishes. (You can also use a medium non-stick, oven-proof skillet.)
  2. On a small baking sheet, toss tomatoes with olive oil. Sprinkle with rosemary, thyme sprigs and garlic. Sprinkle with salt and pepper. Roast until tomatoes start to burst, about 25 minutes. (Check at 20 minutes.) After roasted, remove leaves from thyme, discard stems.
  3. In a medium bowl, whisk together eggs, two tablespoons of ricotta and salt until light and fluffy. Add in another 1½ tablespoons of ricotta and stir until small pieces of the ricotta are scattered through the eggs.
  4. Scatter ¾ of the tomatoes, garlic and herbs between the two dishes. Sprinkle with sausage. Pour egg mixture on top. Place baking dishes on a baking sheet and pop into the oven. Bake for 30-35 minutes or until frittatas are golden brown and puffed.
  5. Garnish with remaining ricotta, tomatoes and herbs.
Recipe by Cooking for Keeps at