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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!
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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 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
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4.50 from 4 votes

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 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 slices

Ingredients 

For the crust:

  • 1 ¼ cup (156 g) all purpose flour
  • 2 tablespoon pine nuts, lightly toasted and coarsely chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground black pepper
  • ¼ cup (59 ml) extra virgin olive oil
  • 3 tablespoon ice water

For the filling:

  • ¾ cup (185 g) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ cup (12 g) chopped fresh basil, divided
  • ½ cup (66 g) gruyere cheese, shredded, divided
  • 1 pound (454 g) fresh tomatoes, seeded and cut into 1/4-inch thick slices

Instructions 

  • Preheat oven to 450 °F (232 °C) 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

Serving: 1slice, Calories: 229kcal, Carbohydrates: 18g, Protein: 9g, Fat: 14g, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photography by Jesse Reilly

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64 Comments

  1. Made this tonight for dinner exactly as written,except I subbed almonds for pine nuts.
    It was delicious,so much easier & tastier than my usual quiche. Served it with steamed broccoli.
    We loved it,the crust was so easy & crunchily delicious.
    Will make again,maybe add pesto with all my garden basil
    Thank you from NH😍

  2. Oh my goodness!! This was delicious. I added carmalized onions to my mixture. I’m adding mushrooms and spinach next time.

  3. Is the crust supposed to be a sandy texture? It didn’t hold together very well. What could I do next time to improve crust?

    1. it is! yes, the crust is a little hard to hold together because of the sandy texture; add a little more moisture next time to see if it helps bind it more.

    2. @Julie Wampler, hi Julie, this is Julie Burnett(used to be in Guam). I’m making this recipe tonight!

  4. This was excellent! I have an abundance of home grown tomatoes & wanted to make use of them . Perfect!

  5. This tasted like a caprese pie. So yummy. I didn’t have Swiss cheese so I used Raclette. I also had a ball of leftover gluten free pizza dough that I used in place of the crust. I love pine nuts though, so I am looking forward to making again using the crust recipe provided

  6. 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 !

    1. 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!

  7. 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!

  8. 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.

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

    1. 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.

    2. @Julie Wampler,
      I can’t wait to try this! It looks delectable.
      I think it’s hilarious that some folks are criticizing your blog and finding it hard to get to the recipe! They can figure out how to complain though! Keep up the great cooking and sharing- the vast majority of us appreciate it.

      1. thank you! yes, i agree! they were able to find the comments section…which is far beyond the recipe card! lol