A nourishing, plant-rich tart layered with vibrant summer flavors and functional herbs. The crust is made from wholesome crackers and sesame seeds, offering a satisfying crunch and nutty base. It’s filled with a creamy mix of fresh ricotta and a basil-Moringa pesto—supportive for energy, clarity, and digestion. Juicy tomatoes bring hydration and freshness, while a light dusting of Moringa powder adds an extra boost of greens. Finished with olive oil, flaky salt, and fresh basil, this tart is best enjoyed at room temperature when the flavors are most alive. Ideal as a grounding lunch or light savory dish.
RECIPE
Prep time: 15 minutes
Cook time: 15 minutes
Cool time: 20 minutes
Yield: serves 6-8
Category: savory, lunch
Recipe by: Silvia Bifaro
Ingredients
For the Sesame Cracker Crust:
- 2 cups crackers, crushed into fine crumbs
- 1/4 cup sesame seeds
- Pinch of salt
- melted butter to taste
For the Pie Filling:
- 1 batch of basil Moringa pesto
- 1 cup fresh ricotta cheese
- 3-4 large ripe tomatoes, sliced into 1/4 inch thick rounds
- Extra Moringa powder for dusting
- Fresh basil leaves for garnish
- Good olive oil for drizzling
- Flaky sea salt and black pepper
Directions
1. Preheat oven to 350F (180C).
2. Pulse crackers in a food processor until you have fine, even crumbs. Mix in sesame seeds and salt. Drizzle melted butter over mixture and combine until it holds together when pressed.
3. Press firmly into tart pan, creating even walls up the sides, or alternatively roll it down between two sheets of baking paper, 5mm thick.
4. Blind bake for 12-15 minutes until golden and set. Cool completely before filling.
5. Spread Moringa pesto evenly in the cooled crust. Then, dot spoonfuls of ricotta over the pesto.
6. Arrange tomato slices in overlapping circles or your preferred pattern. Season with salt and pepper.
7. Dust lightly with extra Moringa powder, drizzle with olive oil, and garnish with fresh basil leaves.
