Roasted garlic and ricotta tart Vegetarian
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This roasted garlic and ricotta tart is made with lots of roasted garlic, which becomes very soft in flavor when roasted, pairing perfectly with the creamy ricotta.
Nutrition balance score
Nutrition per serving
Of which sugars
4.30 g
Of which saturated fats
20.88 g
A quiche made with puff pastry filled with lots of roasted garlic, ricotta, eggs, and fresh rosemary is a delicious savory tart that you can serve as a main dish, lunch, or appetizer. Extra tasty with the nutty flavor of crunchy arugula.
You can season the arugula with a bit of balsamic vinegar, or balsamic cream, pepper, and salt, but this is not necessary since the creamy ricotta filling is already flavorful.
Recipe roasted garlic and ricotta tart
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Recipe roasted garlic and ricotta tart allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-07-31, this recipe is for 4 persons and takes 1 hours 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-12
Roasting garlic - 45 minutes
Preheat the oven to 200 degrees Celsius.
Cut off the top of the garlic bulbs and place them on a piece of aluminum foil. Drizzle with olive oil, pepper, and salt, and seal the aluminum foil.
Roast the garlic bulbs until they are completely soft, which will take about 45 minutes to an hour. The exact time depends on the oven and the size of the garlic bulbs. Let the garlic cool slightly.
Making the roasted garlic and ricotta tart - 40 minutes
Grease the tart pan with butter and line it with puff pastry. Prick holes in the bottom with a fork and fold the edges of the dough inward (you can also cut them off).
Squeeze the roasted garlic from the skins. Mix the roasted garlic with the ricotta, cream, and eggs.
Finely chop the needles from 2 sprigs of rosemary and stir this into the ricotta. Season with pepper and salt.
Pour the mixture onto the puff pastry and bake the tart until cooked and golden brown, about half an hour. The exact baking time depends on the oven.
Serve the garlic tart with arugula, as its nutty flavor pairs perfectly with the creamy tart. Enjoy!
Why roast garlic?
Raw garlic has a sharp and spicy flavor that disappears when you roast the garlic. Roasted garlic is soft, nutty, and sweet, so you can use a lot of it. The flavor and aroma of roasted garlic are much milder than raw or briefly cooked garlic.
How long can I store a garlic tart?
You can store a garlic tart in the fridge for up to 3 days. You can then reheat it in the oven or air fryer, or eat the quiche cold.
What do you think of this?
2 ratingsWhat about these delicious recipes?
Per 1 serving / piece:
Of which sugars
4.30 g
Of which saturated fats
20.88 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.25 | roll of | puff pastry | gluten | 256.50 | 25.31 g | 2.84 g | 15.53 g | 6.89 g | 3.71 g | 0.81 g | 236.25 mg | 0.20 mg | 6.75 mg | 2.70 mg | 57.38 mg | 40.50 mg | - | 0.14 mg | - | - | - | 0.34 mg | 0.07 mg | 0.20 mg | 0.20 mg | 0.07 mg | - | 3.38 µg | - | - | - |
| 0.5 | bulb | of garlic | 49.00 | 9.80 g | 0.32 g | 0.03 g | - | 2.10 g | 0.66 g | 1.40 mg | 0.49 mg | 59.50 mg | 7.00 mg | 210.00 mg | 45.50 mg | 0.09 mg | 0.35 mg | 0.52 µg | - | 4.90 mg | - | - | 0.07 mg | 0.03 mg | 0.14 mg | - | 1.40 µg | - | - | - | |
| 62.5 | gram | of ricotta | milk | 106.88 | 0.13 g | - | 9.38 g | 5.31 g | 5.94 g | - | 50.00 mg | 0.25 mg | 125.00 mg | 6.25 mg | 68.75 mg | 131.25 mg | - | 0.75 mg | - | - | - | - | 0.06 mg | 0.01 mg | 0.13 mg | - | 0.19 µg | - | - | - | - |
| 0.75 | eggs | egg | 64.80 | 0.50 g | 0.09 g | 4.50 g | 1.13 g | 5.63 g | - | 54.00 mg | 0.81 mg | 22.50 mg | 4.50 mg | 58.50 mg | 81.00 mg | 0.04 mg | 0.59 mg | 15.75 µg | 13.82 µg | - | 0.81 mg | 0.09 mg | 0.05 mg | 0.14 mg | 0.07 mg | 1.04 µg | 27.00 µg | 0.50 mg | 0.11 µg | - | |
| 37.5 | ml | of cream | milk | 126.38 | 1.05 g | 1.05 g | 13.50 g | 7.50 g | 0.75 g | - | 13.13 mg | - | 28.13 mg | 3.75 mg | 35.63 mg | 22.50 mg | - | 0.08 mg | - | - | 0.38 mg | 0.34 mg | 0.13 mg | 0.01 mg | 0.04 mg | 0.01 mg | 0.08 µg | 1.13 µg | - | - | - |
| 0.5 | sprig of | fresh rosemary | 3.80 | 0.45 g | - | 0.16 g | - | 0.05 g | 0.20 g | 0.50 mg | 0.30 mg | 13.00 mg | - | 10.00 mg | - | - | - | - | - | 0.60 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | |
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 613.77 | 38.37 g | 4.30 g | 43.38 g | 20.88 g | 18.35 g | 2.12 g | 694.41 mg | 2.14 mg | 258.87 mg | 25.53 mg | 451.34 mg | 322.26 mg | 0.14 mg | 1.91 mg | 16.79 µg | 13.84 µg | 7.21 mg | 1.48 mg | 0.35 mg | 0.34 mg | 0.53 mg | 0.29 mg | 1.30 µg | 33.07 µg | 0.57 mg | 2.98 µg | - | ||||
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