A fresh take on summer eating, this vibrant tart from our friends at Anima Mundi is layered with hydrating tomatoes, creamy ricotta, and a bright basil-Moringa pesto—designed to energize and ground all at once. Moringa, often called the “miracle tree,” has been revered for centuries in Ayurvedic and folk traditions for its ability to nourish and sustain the body. Rich in naturally occurring vitamins, minerals, and antioxidants, it offers a gentle lift in energy and clarity—no caffeine required.* With a crisp, cracker-and-sesame seed crust and a finish of flaky salt, olive oil, and fresh basil, this tart is best enjoyed at room temperature when the flavors are most alive. Perfect as a grounding lunch or a light, functional dish to share.

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.