This post is sponsored by ABRAMS Books, as a part of the ABRAMS Dinner Party, but as always all opinions are my own. The recipe for this Tomato Ricotta Tart is adapted with changes from What’s Gaby Cooking’s new cookbook Everday California. I was provided a copy of the book by Abram’s.
It is hard to believe that our Vermont Food Photography and Styling Workshop is already come and gone. After I dropped my partner-in-crime, Bea at the train station, on my way back home, I couldn’t help but to think the nature of these types of activities. They usually take months of preparation and then go by so quickly. I find it somewhat unfair that the concept of time between the prep and the actual event are so different from one another.
I am still in the process of putting together the hundreds of photos I took from the workshop and plan on sharing some of them here. However, I wanted to quickly pop by and share this Heirloom Tomato Ricotta Tart that Bea and I made as a preparation to our workshop. The styling here is Bea’s incredible work and photos are taken by me.
This is a beautiful savory ricotta and cherry tomato tart that is perfect for summer. I personally plan on making it my go-to summer brunch dish especially after I am able to find the candy-like cherry tomatoes that our local farmer’s markets are known for here in Vermont.
How To Make Tomato Ricotta Tart:
The recipe has 4 folds:
- Make the crust & bake it
- Make the filling
- Prep the topping
While the recipe below looks long, the process is pretty straightforward. Like it is with most tart recipes, you have to wait a little bit for the dough to come together and then bake, but the rest is pretty easy.
What I personally love about this recipe is the ricotta filling. It is made by mixing ricotta with parmesan, cream cheese, lemon zest, juice, salt and pepper. I love it because its flavors lend themselves so well with the juicy summer-y tomatoes.
Other brunch recipes you might like
If you like this Tomato Ricotta Tart recipe, you might also like the following recipes. Some of these are from my archives while the others are from some of my favorite blogger friends:
- Cucumber Tomato Mozzarella Salad Foolproof Living
- Tomato Galette Foolproof Living
- Basil Pesto Pasta Salad – Foolproof Living
- Tomato and Egg Puff Pastry Tarts – The View from Great Island
- Homemade Tomato Basil Sauce – Foolproof Living
- Tomato Zucchini Tart – A Beautiful Plate
- Turkish White Bean Salad
- Tomato Tart with Blue Cheese Recipe – The Food Charlatan
- Curry Tomato Soup ~ Foolproof Living
- Goat Cheese Quiche with Caramelized Onions and Thyme ~ Foolproof Living
Tomato Ricotta Tart
For The Tart Dough:
- 3 tablespoons almond flour/meal
- 1 ¼ cups (155 grams) all-purpose flour, plus more for rolling
- Pinch of salt
- ½ cup (155 grams) unsalted butter, cold
- 2-4 tablespoons ice-cold water
For The Ricotta Filling:
- 1 cup (245 grams) fresh ricotta cheese, at room temperature
- 4 ounces (115 grams) cream cheese, at room temperature
- ½ cup grated parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
For the topping:
- 2 cups tomatoes I used a combination of cherry and heirloom tomatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black Pepper¼ cup leaves of fresh basil loosely packed
- 2 tablespoons fresh oregano leaves
- 1 tablespoons Pine nuts optional
To make the tart dough:
- Combine almond flour, all-purpose flour, and salt in a large bowl. Using your hands, cut the cold butter into flour mixture. Add the cold water, starting with 2 tablespoons, stirring with a wooden spoon and gradually adding as much water as you need to make the dough moist. At this point, you want the dough to stick together easily. Turn it into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes to an hour.
To make the ricotta filling:
- Using a rubber spatula, combine ricotta, cream cheese, and parmesan in a bowl. Fold in the lemon zest and juice. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
To assemble the tart:
- Remove dough from the fridge. If it is too cold, let it sit on the counter for a few minutes. Remove the plastic. Using a rolling pin, roll it into 11-inch circle on a well floured surface. Place the dough into 9-inch tart pan with a removable bottom making sure the dough is evenly distributed throughout the pan. Using your fingers be sure to push the dough in the corners of the pan. Trim the sides. Prick the bottom of the tart all over with a fork. Place it in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 400 F degrees (205 C degrees).
- Remove the tart pan from the freezer. Place a sheet of parchment paper on top and fill it with dried beans (or pie weights). Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown. Let it cool on a cooling rack for at least 15 minutes before filling.
To make the filling:
- Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.
To Assemble the Tart:
- Remove the tart from the pan and place it onto a large dish. Spread the ricotta filling evenly over the top smoothing the top with a spatula (or back of a spoon). Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred). As a last touch, sprinkle with some more salt and freshly cracked pepper.
- Make ahead: If you want, you can make this tomato ricotta tart recipe a day in advance. However, I recommend preparing all the components of the recipe (crust, filling and topping), keeping them separately in the fridge, and then baking the crust and assembling it on the day of serving.
- Store Leftovers: The leftovers can be kept in an airtight container in the fridge upto 2 days.
This recipe has been adapted from What’s Gaby Cooking: Everyday California Food cookbook with a few minor changes to the original recipe.