Tomato Ricotta Tart

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    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    Tomato Ricotta Tart

    I love getting fresh tomatoes from the farmers market, especially in the summer when almost every tomato you stumble upon is an amazing tomato.

    The farmer’s market always reminds me of my trip out to San Francisco when we went to the Periera family tomato farms and were given beautiful, farm-fresh, vine-picked tomatoes.

    Gina and I decided to make a recipe from the some of the tomatoes brought back.

    She made a parmesan tomato gratin (omg, can you imagine this? It sounds amazing and a much healthier alternative!) and I made this tomato ricotta tart. All I have to say is – you should make both.

    The first taste of my tomato ricotta tart, I literally said, “wow, this is some ridiculously good sh!t.”

    It’s freaking good.

    The tomato with the two cheeses and olive oil crust – perfect flavor combination!

    This savory tart is an amazingly easy recipe you can whip up and have for breakfast, a snack, or even for lunch. You won’t want to miss out on this one!

    Grab the recipe below and use up the last of your tomato bounty on this tomato ricotta tart and Gina’s parmesan tomato gratin!

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    What is Ricotta?

    Ricotta is a delightful white, mild, fresh cheese that is wonderful in so many different recipes.

    With its soft texture and slightly sweet flavor, it makes for a great staple cheese.

    It was originally created in Italy when cheesemakers started using the whey that was left behind from making mozzarella and provolone.

    So I guess the saying holds true in this case that one man’s trash is another man’s treasure.

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    What is A Tart?

    A tart is a highly versatile dish that can be made as both sweet and savory.

    The simplest way to describe a tart would be to say it’s a pastry crust filled either a sweet or savory mixture of your choice.

    They can be filled with anything from fruit to make a delicious dessert, or eggs to make an elegant breakfast or lunch.

    They can be made as a large pie pan and cut into pie-like sliced servings, or as individual tarts serving in single-serving small round dishes.

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    What is In A Tomato Ricotta Tart?

    Along with the ingredients you’ll need to make your own pastry crust for this tart, you’ll also need a handful of other ingredients to make this fresh and tasty filling.

    Here’s what you’ll need:

    • Part-skim ricotta cheese
    • Large egg
    • Minced garlic
    • Kosher salt
    • Fresh basil
    • Gruyere cheese
    • Fresh tomatoes

    What if I Don’t Like Tomatoes?

    Try it with just cheese, and skip the tomatoes.

    You could also try it with bell pepper slices, or another vegetable instead of the tomatoes if you would like.

    I have never tried this recipe with a topping other than tomatoes, but I’m sure other variations would be just as good!

    If you try this with something other than tomatoes be sure to leave a comment below and tell me how it was!

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    How To Make A Tomato Ricotta Tart

    • In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
    • Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
    • Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake then remove from oven and set aside.
    • In a large bowl, combine ricotta, egg, garlic, salt, the chopped basil, and gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
    • Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining gruyere cheese on top.
    • Bake until cheese on top is melted and filling is set.
    • Let stand, then sprinkle with remaining  fresh basil, then slice to serve

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    Tips for Storing A Ricotta Tart

    The tomato ricotta tart is best served warm, right out of the oven, but if you can’t eat the whole thing in one day, no worries, you can store some for later.

    This dish will keep for up to one week when stored in the refrigerator in an airtight container.

    When ready to leat any leftovers just place on a microwave-safe plate and reheat for a few seconds.

    You can also cover and store any leftovers in the freezer for up to 4 months. Just remove from the freezer and let thaw on the counter before reheating.

    What To Serve With A Ricotta Tart?

    The beauty of the tomato ricotta tart is that it can be served all by itself.

    Just place a slice on a plate and you have yourself a great breakfast, lunch, or even brunch!

    Speaking of brunch, you could also serve this up as part of an at-home brunch buffet for a shower, party or any occasion.

    Pair it with a Rosemary Orange Spritzer, Triple Berry Brioche French Toast Bake, and a Quick Basic Chopped Salad, and you’ll have the perfect brunch spread.

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer!

    Find More Tomato Recipes Here!

    Best Summer Tomato Salad

    Cheesy Chorizo Orzo with Blistered Tomatoes and Spinach

    Roasted Balsamic Tomato Crostini

    Cheesy Grilled Pesto Chicken and Sundried Tomato Sandwich

    This gorgeous tomato ricotta tart uses up all your summer's freshest tomatoes! Just another way to eat up all of summer! #tomatotart #tart #ricotta #tomatorecipe #tomatoricotta

    Tomato Ricotta Tart

    This tomato ricotta tart is full of fresh summer flavor that'll drag out the end of summer for just a little while!
    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8 slices
    Calories: 229kcal
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    Ingredients

    For the crust:

    • 1 1/4 cup all purpose flour
    • 2 tbsp pine nuts, lightly toasted and coarsely chopped
    • 1/4 tsp kosher salt
    • 1/4 tsp baking powder
    • 1/4 tsp ground black pepper
    • 1/4 cup extra virgin olive oil
    • 3 tbsp ice water

    For the filling:

    • 3/4 cup part-skim ricotta cheese
    • 1 large egg, lightly beaten
    • 2 cloves garlic, minced
    • 1/2 tsp kosher salt
    • 1/2 cup chopped fresh basil, divided
    • 1/2 cup gruyere cheese, shredded, divided
    • 1 pound fresh tomatoes, seeded and cut into 1/4-inch thick slices

    Instructions

    • Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
    • In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
    • Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
    • Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
    • In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
    • Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
    • Bake for 25 minutes until cheese on top is melted and filling is set.
    • Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
    • Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.

    Notes

    Source: Cooking Light, August 2013
    *Nutrition facts are an estimate and guaranteed to be accurate.
    Nutrition Facts
    Tomato Ricotta Tart
    Amount Per Serving (1 slice)
    Calories 229 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 2g2%
    Protein 9g18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Photography by Jesse Reilly

  • 55 Comments
    Julie Wampler of Table for Two
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    Comments

  • Katrina @ Warm Vanilla Sugar says:

    This tart is gorgeous! Lovely recipe!

  • Kelly Senyei | Just a Taste says:

    This looks fantastic, Julie! What a great way to use up the last of summer’s best produce. Pinned!

  • Tieghan says:

    Wow, that guys sounds like a real jerk. I cannot believe he played dumb. People are so crazy some times! Glad the rest of your weekend was better and more relaxing!

    Love this tart and the use of the last fresh summer tomatoes. It looks cheesy and perfect!

  • Ali @ Inspiralized says:

    Yuuumm! The car accident is a shame, but the food looks delicious! What a combination….

  • Jenny Flake says:

    This is so beautiful Julie!

  • Sommer @ ASpicyPerspective says:

    Mmmmm…delicious (and gorgeous) tart, Julie!! Love the addition of ricotta!

  • Leah | So, How's It Taste? says:

    Ugh, so annoying about the car and what a dumb guy! At least you saw him do it. I came out to the parking garage to find a nice scrape down the side of my car with no note. :( This tart looks gorgeous! I’d could totally eat half of it in one sitting!

    • Julie says:

      I wish people were more genuine about that kind of stuff. So sorry and such a bummer you didn’t have a note :( sigh

  • Bev @ Bev Cooks says:

    People are dumb.

    But this? OMG. Where’s my shovel?

  • Stephanie @ Girl Versus Dough says:

    Um, people are ridiculous. I’m sorry your car was hit, but I’m glad it all sorted itself out! As for this tart… I’ll take the whole pan as my dinner, please and thank you. :)

  • Maria says:

    Sorry, on brighter news, your tart is beautiful!

  • Norma | Allspice and Nutmeg says:

    I’m annoyed with him just reading the story. But your tart looks fabulous!

  • Candice says:

    Wow! sorry to hear about your car. That guy sounds like a total jerk! I love how he was being all difficult, but as soon as you said “I’ll call the police”, he decided to give you his information. He should have just did that in the first place versus all the back and forth. Like you said, his logic was totally flawed.

    Anyway, this tart looks absolutely yummy! Love the vibrant color of the tomatoes.

  • Stacy | Wicked Good Kitchen says:

    What a frustrating thing to go through, Julie. But, your tart definitely looks freakin’ good! Pinning!

  • dixya| food, pleasure, and health says:

    what a jerk – I am so glad he finally gave up.. on a side note – cheese and tomato with this olive oil crust sounds so wonderful. I cant wait to try this.

  • Mimi @ Culinary Couture says:

    What a douche! And that is some seriously flawed logic. I can’t wait to try this tart though, looks uber delicious!

  • Aimee @ Simple Bites says:

    Serious bummer about your new ride! People can be so….exasperating. Fortunately you saw the whole thing go down.

    Loving this late summer pie!

  • Megan {Country Cleaver} says:

    I can’t get over that guy!! What horrible logic. I can’t believe he is filing the claim now -what an idiot.

  • Annie @ Annie's Noms says:

    Can’t believe the audacity of some people! The same thing happened to me, only I was SAT IN THE CAR! She hit my car, I got out, she stared me in the eyes and then drove off! She made it so much more difficult than it needed to be! Anyways, this tart looks fabulous, I love ricotta and tomato together and I really need to cling on to Summer a little longer as the weather outside right now is grim!

  • Lauren @ Climbing Grier Mountain says:

    People are such dumb butts sometimes! Just own up and move on! Sorry you had to deal with that mess. But this tart, I am completely smitten with! More tomatoes please!

  • Ash-foodfashionparty says:

    Love ricotta, this tart looks and sounds amazing..
    Pinning.

  • Becca @ Amuse Your Bouche says:

    What a weirdo! Why would he want to keep a damaged wheel anyway?!

    Also this looks INCREDIBLE and you just made me seriously hungry!

  • Kelli @ The Corner Kitchen says:

    Sorry about your car getting hit :( On a happier note, this tart is beautiful….and no doubt delicious! Pinned!

  • Stampergirl says:

    Sorry to hear about your car! The tart looks delicious… I’m making it for lunch with friends this Wednesday!

    • Julie says:

      Oh, I’m excited to hear what you think of it! Enjoy!

      • Stampergirl says:

        Wow! I’ve been making tomato pies/tarts all summer trying to find the “perfect one” after having some at the Tomato Pie Cafe in Lititz, PA. So far, this is the best! I usually don’t like to make pie crust, but this was so simple and delicious! The combination of ricotta and tomatoes is perfect! My friend and I each had a 2nd piece! I am definitely adding this to my recipe book! My husband enjoyed it as well although he thought it had a little too much basil… I didn’t think so!

        Thanks!

  • Pamela @ Brooklyn Farm Girl says:

    This came at such a great time with our tomato harvest, I am totally making this! Thank you!

  • Quyen says:

    Looks beautiful. I think making a tart with your partner is such a fun and romantic activity to do. I just recently did this with my husband to celebrate our first year in our new home. Also, baking a tart just for two is so extravagant!

  • Gaby says:

    that kind of stuff is always a drag… but this tart looks out of this world!

  • Marian (Sweetopia) says:

    Absolutely gorgeous!!

  • Jamie @lifelovelemons says:

    Oh my gosh, how GORGEOUS! Seriously, I need a fork the size of my face so I can gobble this up right now!

  • Alaina @ Fabtastic Eats says:

    People suck. I’m so impatient I would have been so pissy. What a dubba! Anyhow, this tart is BEAUTIFUL! I need an excuse to try this soon! I love it!

  • Heather Christo says:

    Sorry about the car-anything dealing with accidents and insurance SUCKS!! But the tart is beautiful Julie!

  • Shaina says:

    Looks gorgeous, Julie! I love the use of gruyere cheese, and toasted pine nuts in your crust!

  • Laura (Tutti Dolci) says:

    I’ve never met a tomato tart I didn’t love!

  • Rachel @ Baked by Rachel says:

    That guy is crazy on so many levels. PS beautiful tart even if I’m a tomato hater ;)

    • Julie says:

      Coming from a tomato hater, that’s a huge compliment so thanks ;)

  • Tracy | PeanutButter and Onion says:

    Totally crushing on tomatoes and ricotta!

  • Jackie {The Beeroness} says:

    Car accident?! I had two in a three month period, as soon as I was all fixed up from one, I got rear ended on the freeway by a girl who was texting her boy friend. Such a huge pain in the ass.

    But this tart looks insanely delicious!

  • Winnie says:

    It’s a beautiful delicious looking tart!!

  • ashley - Baker by Nature says:

    Oh my gosh, Julie! This is stunning, stunning, sttttttttunning!

  • vanillasugarblog says:

    I was really hoping to get in one more tomato pie before summers end!
    Now after seeing this, I need too.
    Looks gorgeous!

    • Julie says:

      Thanks! Summer isn’t over yet til Sunday so get it in :)

  • Carol says:

    This recipe sounds great but my husband is allergic to nuts. Can the pine nuts be omitted or should/can they be substituted with something else?

    • Julie says:

      Is he allergic to all nuts? If not, you can sub in another nut or you can just omit them.

    • Laurie A. Smith says:

      Pepitas or sunflower seeds would work.

  • Laurie A. Smith says:

    It says to add one quarter of the basil to the filling. You may want to correct that to read 1/4 cup.

  • Linda Davies says:

    Too much “talk” before finally finding recipe. Also no amounts given for ingredients.

    • Julie Wampler says:

      First off, this is a blog which means it is not a recipe database that just churns out recipes. A blog has a real person behind it (hi, me!) that has words to say and quite frankly, this “talk” helps folks that are making the recipe. Additionally, there are amounts given for the ingredients. It is in the recipe card which you scrolled right past. The recipe is just before the comments section that you were able to conveniently find to leave a snarky remark! Have a lovely day and I hope you enjoy this recipe if you decide to make it.

  • ann says:

    Will this fit in a 9″ tart pan rather than a pie pan? Also, do you think it would freeze well without sacrificing flavor? Thank you.

    • Julie Wampler says:

      i don’t think this will freeze well because of the ricotta and fresh tomatoes. it should fit in a tart pan, yes.

  • Rebecca Gowin says:

    To make this a quick dinner for a family with young kids I used a pre made pie crust and added pesto sauce to the cheese mixture. It was incredible!

    • Julie Wampler says:

      awesome idea!!

  • Marian says:

    Seriously difficult and time consuming to get to the actual recipe. I suggest adding a link in the beginning of your blog for the recipe. I would be more inclined to use your blog with the change.
    Thanks, Marian- working mom who is also a foodie !

    • Julie Wampler says:

      Hi, thanks for your feedback. I am sorry you feel this way. We are all busy. I write a lot because this is a blog and I like talking about the recipe. Additionally, the ads help pay for this site and the ability to give you free recipes. It pays for a multitude of resources that keep the blog running, such as: hosting ($210/month), ingredients (upwards of $100+ a grocery trip and that’s just for a few recipes not even counting re-testing recipes), photography equipment, etc. It’s not really that time consuming to get to the actual recipe; you just scroll like any other website to get to the content you want. It’s a bummer because you’re missing out on a great website! If people are truly bothered by this, I am willing to offer subscriptions where you pay per month basis for an ad-free site to reduce the scrolling. If you’re interested, let me know and I can add you to the list!

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