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! It takes very little prep and the flavors are incredible.

    Tomato Ricotta Tart | tablefortwoblog.com

    Tomato Ricotta Tart | tablefortwoblog.com

    Tomato Ricotta Tart | tablefortwoblog.com

    To say this weekend was uneventful would be an understatement. We went to a baseball game (which, incidentally, the weather was beyond perfect) which was Jason’s wedding present that he finally cashed in, and on Saturday we went out to dinner with our good friends and we watched a guy park next to us and hit our car. Yup, my brand new baby that’s only 9 months old is now a victim of a minor car accident :( womp womp.

    Tomato Ricotta Tart | tablefortwoblog.com

    Tomato Ricotta Tart | tablefortwoblog.com

    What’s annoying about a car accident is dealing with the aftermath, but what makes it even more annoying is when the person that hits you denies the entire thing and makes the entire process of getting his information even more difficult. Granted, let me preface this by saying this was a very minor incident, but he was totally caught. We actually were really lucky that our table was right by the window and we actually watched the guy pull into the parking spot, hit our car, then pull back out. It’s like one of those moments you’re like watching it and wondering, “wait, is that really happening? Is that my car he’s scraping?” As soon as we saw it happen, Jason and I both jumped up from our seats and ran outside because we thought he was going to just drive away.

    He finally re-parked and got out of his car and we were like, “sooo you hit our car.” And he goes, “really? I did? I hit your car?” Ugh, seriously? So we told him, “yeah, you see that window over there? We watched the whole thing happen.” We tried to get his insurance info and his license, but he kept stalling and kept wondering what he hit, etc. We showed him the damages and mostly it was him scraping a good chunk of my wheels off and a minor scratch in my paint. He said, “ok, so you’re going to get these wheels fixed, so after they fix it, I’m going to keep the wheel.” Uh, what?! His logic was really flawed. He basically thought because he’s paying for our damages, he gets to keep our damaged wheel. That’s not how it works, buddy. We wouldn’t be getting it fixed in the first place if he didn’t hit, and by his logic, that means he’d want my old quarter panel, too, right?

    Tomato Ricotta Tart | tablefortwoblog.com

    Anyway, so a bunch of flawed logic back and forth and still refusing to give up his info. So, I pulled the, “it’s fine, don’t worry. If you aren’t going to give us the information, I’m just going to call the police right now and they can write up the entire report and they can get your information that way.” Yeah…everything after that was easy breezy. I don’t understand why people choose to be difficult anyway. I think it’s a complex where they think if they don’t admit it, they won’t be wrong. I don’t know :)

    Another thing we did this weekend was go to a larger farmer’s market this weekend from the one we typically go to near our house. It’s probably the last few farmer’s markets where the abundance of fresh, seasonal, vegetables and fruits will be around. We saw a plethora of stone fruit and tomatoes. They all ranged in variety and type. It was a spectacular site and it makes me wish we discovered this farmer’s market way earlier than now! It’s a year-round one but I have a feeling once the weather starts to cool down, we won’t want to peel ourselves out of bed as early on the weekends. Something about a warm, cozy bed just makes it a tad harder to roll out :)

    The farmer’s market reminded me of my trip out to San Francisco a few weeks ago and 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!

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

    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): 1
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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

     

  • 47 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.

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