Go Back

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
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.