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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!
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.
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.
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!
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
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.
Find More Tomato Recipes Here!
Cheesy Chorizo Orzo with Blistered Tomatoes and Spinach
Roasted Balsamic Tomato Crostini
Cheesy Grilled Pesto Chicken and Sundried Tomato Sandwich
Tomato Ricotta Tart
Equipment
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
Nutrition
Photography by Jesse Reilly
It says to add one quarter of the basil to the filling. You may want to correct that to read 1/4 cup.
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?
Is he allergic to all nuts? If not, you can sub in another nut or you can just omit them.
Pepitas or sunflower seeds would work.
I was really hoping to get in one more tomato pie before summers end!
Now after seeing this, I need too.
Looks gorgeous!
Thanks! Summer isn’t over yet til Sunday so get it in :)
Oh my gosh, Julie! This is stunning, stunning, sttttttttunning!
It’s a beautiful delicious looking tart!!
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!
Totally crushing on tomatoes and ricotta!
That guy is crazy on so many levels. PS beautiful tart even if I’m a tomato hater ;)
Coming from a tomato hater, that’s a huge compliment so thanks ;)
I’ve never met a tomato tart I didn’t love!
Looks gorgeous, Julie! I love the use of gruyere cheese, and toasted pine nuts in your crust!