Tomato Ricotta Tart: A Vibrant Summer Recipe for Every Table
With flaky pastry and creamy cheese, each bite bursts with garden-fresh flavors.
Tomato Ricotta Tart: A Vibrant Summer Centerpiece
Tomato Ricotta Tart brings together simple elegance and bold summer flavor, highlighting juicy heirloom tomatoes atop a bed of silky ricotta and flaky crust. This recipe is designed to make the most of the season’s produce, marrying creamy and tangy cheese with sweet, sun-ripened tomatoes, herbs, and a golden pastry shell. Whether you enjoy it warm or chilled, this tart is sure to become a favorite for easy lunches, picnics, or a show-stopping centerpiece at summer gatherings.
Why You’ll Love This Tomato Ricotta Tart
- Celebrates Summer Produce: Uses colorful, flavorful heirloom tomatoes for a visually stunning and delicious tart.
- Easy Preparation: Relies on store-bought pie crust or puff pastry, so you can focus on flavor without spending hours making pastry from scratch.
- Versatile: Perfect hot, at room temperature, or cold from the fridge, making it ideal for get-togethers or meal prep.
- Customizable: Can be adapted with different cheeses, herbs, or toppings.
Choosing the Right Tomatoes for Your Tart
Tomatoes are the heart of this recipe. For the best results:
- Opt for heirloom varieties with multiple colors, shapes, and sizes for visual appeal and a range of flavors.
- Select meatier tomatoes like Cherokee Purple, Green Zebra, or Brandywine to keep the pastry crisp and avoid sogginess.
- Slice large tomatoes crosswise into even 1/4-inch rounds. Cherry or grape tomatoes can be halved for variety.
- Prepare tomatoes ahead: Sprinkle slices with sea salt over paper towels and let them sit for about 15 minutes to draw out excess moisture and concentrate flavor.
Ricotta Filling: Creamy, Tangy, and Delicious
The cheese layer is what makes this tart luxurious and full of contrasting flavor. Here’s what you need to know:
- Use well-drained ricotta cheese to prevent the crust from becoming soggy.
- Add other cheeses such as shredded fontina, mozzarella, or even a touch of creme fraiche for additional tanginess and richness.
- Herbs to include: Basil is classic, but thyme, oregano, or chives can be added for more depth. Chiffonade the leaves for a gentle flavor infusion.
- Garlic: Roasted garlic boosts the richness and complements the tomatoes and ricotta. Fresh garlic offers a punchier note if preferred.
Blend these ingredients together in a bowl or food processor, seasoning with salt, pepper, and a touch of lemon zest for brightness.
Step-by-Step: Making the Tomato Ricotta Tart
- Prepare the Pastry:
- Use one or two sheets of store-bought puff pastry or pie crust. Roll out to fit a tart pan and prick all over with a fork.
- Chill: Freeze the crust for 15 minutes to help it bake up crisp.
- Blind bake: Place parchment and pie weights (or dried beans) on the crust and bake at 375°F for 15 minutes. Remove weights and bake for another 15 minutes until lightly golden.
- Roast the Tomatoes:
- Place sliced tomatoes on a parchment-lined tray. Tuck in sprigs of thyme, peeled garlic cloves, and drizzle with olive oil.
- Season with sea salt and pepper.
- Bake at 400°F for about 20 minutes. Cool completely before layering.
- Mix the Ricotta Filling:
- Blend ricotta, fontina/mozzarella (optional), creme fraiche, roasted garlic, salt, pepper, and chiffonaded basil or other herbs until creamy. Use a food processor for extra smoothness.
- If the mixture is too loose, refrigerate for 30–60 minutes to firm up.
- Assemble the Tart:
- Spread half of the ricotta mixture evenly over the cooled crust.
- Layer with roasted tomato slices, alternating colors and sizes.
- Top with fresh, salted tomatoes for texture and contrast.
- Finishing touches: Tear pieces of burrata cheese over the tart along with fresh basil leaves for added creaminess and flavor.
- Drizzle a little extra olive oil and sprinkle with flaky sea salt.
- Bake Again:
- Cover crust edges with foil to protect from burning. Bake at 375°F for 20 minutes, then remove foil and bake another 35 minutes until golden brown and bubbly.
- For extra browning, broil for 1–2 minutes if desired.
- Cool and Serve:
- Let the tart cool on a rack. Top with fresh herbs, torn burrata, or drizzle with olive oil.
- Serve at room temperature, chilled, or warm.
Essential Tips for Success
- Choose the freshest tomatoes: The better your tomatoes, the better the tart. Shop local or at a farmer’s market whenever possible.
- Drain cheese and tomatoes: Both ricotta and tomatoes should be well-drained to avoid soggy crust.
- Chill pastry before baking: This helps keep the crust flaky and crisp.
- Use foil to protect edges: Prevents burning and keeps crust tender.
- Don’t skip herbs: Fresh basil adds a summery fragrance, while thyme enhances complexity.
Ingredient Variations and Creative Toppings
| Variation | Description |
|---|---|
| Burrata Cheese | Add torn burrata after baking for extra creaminess. |
| Fontina or Mozzarella | Mild melting cheese blends beautifully with ricotta. |
| Green Peas | Scatter over the top for sweetness and color. |
| Mixed Herbs | Try oregano, thyme, chives, or parsley for a unique flavor profile. |
| Roasted Garlic | Optionally, add directly to the ricotta filling for depth. |
| Chili Flakes | Sprinkle over the tart for a hint of heat. |
Serving Suggestions
- Ideal for lunch: Slice and serve with a crisp green salad and chilled white wine.
- Gorgeous as an appetizer: Cut into squares or wedges for your next dinner party or summer picnic.
- Perfect for meal prep: Enjoy cold from the fridge, or gently warmed for breakfast the next day.
- Make-ahead: The tart can be assembled in advance and baked when needed.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use regular tomatoes instead of heirlooms?
A: Yes! However, heirloom varieties offer more flavor and a beautiful appearance. If using standard tomatoes, choose meaty ones like Roma and always salt and drain them thoroughly beforehand.
Q: Is store-bought crust as good as homemade?
A: Store-bought crust offers convenience and reliable results for this recipe, but homemade pastry will yield an even flakier tart if you prefer to make your own.
Q: How do I prevent a soggy tart?
A: Pat tomato slices dry, thoroughly drain ricotta, and blind bake the crust before assembling. These steps ensure a crisp, delicious base.
Q: Can I make this tart ahead?
A: Absolutely. Assemble the tart and refrigerate up to 24 hours before baking, or bake and chill for serving later—it’s delicious even cold.
Q: What herbs are best?
A: Basil is a classic choice, but thyme, oregano, parsley, and chives all add excellent flavor.
Q: Is this tart vegetarian?
A: Yes, the recipe is vegetarian-friendly as written. For a vegan tart, substitute plant-based cheeses and puff pastry.
Handling and Storage
- Refrigeration: Store cooled tart slices in an airtight container. Enjoy within 3 days for best flavor.
- Freezing: Wrap individual slices in plastic and freeze for up to 1 month. Thaw overnight, then reheat gently in a low oven.
- Reheating: Warm tart slices on a baking tray at 325°F until warmed through. Avoid microwaving for best texture.
Recipe Summary Table
| Step | Details |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 55 minutes total |
| Servings | 6 to 8 slices |
| Main Ingredients | Puff pastry, ricotta cheese, fresh and roasted tomatoes, basil, garlic |
Final Notes & Seasonal Inspiration
This tomato ricotta tart is a celebration of summer’s bounty, redefining what simple ingredients can accomplish when prepared with care. Feel free to play with the components: mix different cheeses, try assorted greens, or even add roasted vegetables alongside the tomatoes. Its beautiful presentation and adaptable flavor profile make this tart not just a recipe, but a reliable go-to for seasonal gatherings and everyday treats.
References
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