Tomato Ricotta Tart is a delightful dish that brings the beauty of summer’s bounty right to your table. With its crisp, flaky crust and creamy, rich filling, this tart makes an ideal choice for a light lunch or an elegant appetizer at a gathering. The vibrant colors of the juicy tomatoes combined with the luscious ricotta create a sensory experience that is irresistible. Not only is this recipe easy to follow with a clear step-by-step approach, but it also evokes feelings of comfort and nostalgia, making it the perfect dish for family meals or casual get-togethers.

Ingredients

The beauty of the Tomato Ricotta Tart lies in its simple yet flavorful ingredients:

• 3 tablespoons almond flour/meal: This adds a nutty, slightly sweet flavor and helps create a beautifully textured crust.
• 1 ¼ cups (155 grams) all-purpose flour: The foundation of the tart crust, providing structure and stability.
• Pinch of salt: Enhances the flavors of the other ingredients and balances the dish.
• ½ cup (155 grams) unsalted butter, cold: Adds richness and creates a tender, flaky pastry.
• 2-4 tablespoons ice-cold water: Helps bind the dough together.
• 1 cup (245 grams) fresh ricotta cheese, at room temperature: Creamy and mild, it forms the heart of the tart filling.
• 4 ounces (115 grams) cream cheese, at room temperature: Adds extra creaminess and richness to the filling.
• ½ cup grated parmesan cheese: Offers a tangy depth of flavor to the filling.
• 1 teaspoon lemon zest: Brightens the dish with a refreshing citrus note.
• 1 teaspoon lemon juice: Enhances the overall flavor and complements the cheese.
• 2 cups tomatoes (a mix of cherry and heirloom): These juicy gems add vibrant color and sweetness.
• 1 tablespoon olive oil: Rich and fruity, it helps meld the tomato flavors and enhances freshness.
• ½ teaspoon kosher salt: To taste, bringing out the natural sweetness of the tomatoes.
• ½ teaspoon black pepper: Adds a mild kick to the dish.
• ¼ cup fresh basil leaves (loosely packed): Aromatic and flavorful, perfect for garnishing.
• 2 tablespoons fresh oregano leaves: Earthy and fragrant, enhances the overall taste.
• 1 tablespoon pine nuts (optional): For garnish, they add a delightful crunch.

Step-by-Step Directions

To make the Tomato Ricotta Tart, start with the tart crust. In a large bowl, combine almond flour, all-purpose flour, and a pinch of salt. Using your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gradually add ice-cold water, starting with 2 tablespoons. Mix with a wooden spoon, incorporating just enough water to form a moist dough that sticks together easily. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling. In a bowl, blend fresh ricotta, cream cheese, and grated parmesan using a rubber spatula. Fold in lemon zest and juice, then season with kosher salt and black pepper, ensuring it’s well combined and creamy.

Once the dough is ready, remove it from the fridge. If it’s too cold, allow it to rest on the counter for a few minutes. Roll it out on a floured surface to form an 11-inch circle. Transfer the dough into a 9-inch tart pan with a removable bottom. Make sure the dough lines the edges evenly, trimming the sides as necessary. Prick the bottom of the crust with a fork, then place the tart pan in the freezer for 15 minutes.

Preheat your oven to 400°F (205°C). After the tart crust has chilled, line the bottom with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes, then remove the beans and parchment, and bake for another 20-25 minutes until the crust is lightly golden. Let the crust cool for at least 15 minutes.

Next, prepare the tomatoes. Halve or quarter them and place them in a bowl. Toss with olive oil, kosher salt, and pepper to coat them evenly, bringing out their natural sweetness.

Once the crust has cooled, spread the creamy ricotta filling evenly over the bottom, smoothing it with a spatula. Top with your seasoned tomatoes, arranging them to make the tart visually appealing. Finally, garnish with fresh basil, oregano, and, if desired, pine nuts. A sprinkle of extra salt and freshly cracked pepper finishes it off beautifully.

Tips & Tricks

To enhance the flavors in your Tomato Ricotta Tart, try these tips:

• Opt for seasonal tomatoes to ensure the freshest, most flavorful results.
• Allow your crust to cool completely before adding the filling to prevent it from becoming soggy.
• Consider adding a layer of sautéed vegetables, such as spinach or zucchini, for extra flavor and nutrition.
• If you’re short on time, store-bought pie dough can work in a pinch.

Serving Suggestions & Pairings

Tomato Ricotta Tart shines as a light lunch option served alongside a crisp green salad or as an impressive appetizer for gatherings. Pair it with a chilled glass of lemonade or white wine for a delightful dining experience. It also makes an excellent addition to a brunch spread, alongside fresh fruit and pastries.

Nutritional Information

A typical slice of Tomato Ricotta Tart contains approximately 250 calories. The tart is rich in protein from the cheeses and essential nutrients from the tomatoes and herbs. While it’s a delicious treat, balance your meal with plenty of vegetables and lean proteins to ensure a well-rounded diet.

Storing Tips & Variations

To store leftovers, cover the tart tightly in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. If you want to freeze your tart, slice it first and wrap individual pieces tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before reheating.

Feel free to experiment with variations: add different herbs, like thyme or chives, switch the cheeses, or include cooked bacon or smoked salmon for added flavor.

Conclusion

This Tomato Ricotta Tart is not just a recipe; it’s an opportunity to enjoy time-honored traditions and create new memories in the kitchen. We encourage you to try making this dish and share your experience. From its delightful flavors to its stunning presentation, it’s bound to be a hit!

FAQs

1. Can I use other types of cheese in the filling?
Absolutely! You can experiment with goat cheese or feta cheese for a different flavor profile.

2. Is it necessary to chill the dough?
Chilling the dough helps relax the gluten, which results in a tender tart crust, so it’s recommended.

3. Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance, just store it in the refrigerator until you’re ready to assemble the tart.

4. How can I make this tart gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and follow the rest of the recipe as directed.

5. Can I serve this tart warm or cold?
Both options are delicious! Serve it warm for a comforting dish or allow it to cool for a refreshing snack later.

Tomato Ricotta Tart

A delightful tart featuring a flaky crust and creamy ricotta filling, topped with juicy summer tomatoes and fresh herbs, perfect for lunch or gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Appetizer, Lunch

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Crust

• 3 tablespoons almond flour/meal Adds a nutty flavor and texture.
• 1 ¼ cups all-purpose flour The foundation for the crust.
• 1 pinch salt Enhances flavors.
• ½ cup unsalted butter, cold Creates a tender crust.
• 2-4 tablespoons ice-cold water Helps bind the dough.

For the Filling

• 1 cup fresh ricotta cheese, at room temperature Forms the heart of the tart filling.
• 4 ounces cream cheese, at room temperature Adds creaminess.
• ½ cup grated parmesan cheese Offers a tangy depth.
• 1 teaspoon lemon zest Brightens the dish.
• 1 teaspoon lemon juice Enhances flavor.
• 2 cups tomatoes (cherry and heirloom), halved or quartered Adds color and sweetness.
• 1 tablespoon olive oil Melds flavors.
• ½ teaspoon kosher salt To taste.
• ½ teaspoon black pepper Adds mild kick.
• ¼ cup fresh basil leaves, loosely packed For garnish.
• 2 tablespoons fresh oregano leaves Enhances taste.
• 1 tablespoon pine nuts (optional) For garnish.

Method

 

Preparation of the Crust

1. In a large bowl, combine almond flour, all-purpose flour, and a pinch of salt.
2. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice-cold water, starting with 2 tablespoons, mixing until a moist dough forms.
4. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.

Preparation of the Filling

1. Blend fresh ricotta, cream cheese, and grated parmesan in a bowl.
2. Fold in lemon zest and juice, then season with kosher salt and black pepper.

Baking the Crust

1. Remove the dough from the fridge and roll it out on a floured surface into an 11-inch circle.
2. Transfer the dough to a 9-inch tart pan, pricking the bottom with a fork.
3. Freeze the tart shell for 15 minutes.
4. Preheat your oven to 400°F (205°C).
5. Line the crust with parchment and fill with pie weights; bake for 15 minutes.
6. Remove weights, and bake for an additional 20-25 minutes until golden.
7. Let the crust cool for at least 15 minutes.

Assembling the Tart

1. Toss halved or quartered tomatoes with olive oil, kosher salt, and pepper.
2. Spread the ricotta filling over the cooled crust.
3. Arrange the tomatoes on top and garnish with basil, oregano, and pine nuts.
4. Finish with extra salt and freshly cracked pepper.

Notes

Use seasonal tomatoes for best flavor. Chill dough for tenderness. Can add sautéed vegetables for extra nutrition.