Tomato Ricotta Tart

Buttery tart crust filled with ricotta, parmesan, and cream cheese and then topped off with juicy tomatoes, fresh basil and oregano leaves, this Heirloom Tomato Ricotta Tart is not only visually appealing, but also incredibly delicious.

Course Brunch

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings slices

Calories 351kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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.

Notes

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.

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