French Tomato Basil Ricotta Tart
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
138 kcal
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Course
Side Dish, Main Course
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Cuisine
French
French Tomato Basil Ricotta Tart
Description
The French Tomato Basil Ricotta Tart begins with a buttery shortbread crust that holds a mixture of fresh ricotta, Parmesan cheese, eggs, and salt, creating a creamy and delicate base. Halved cherry or grape tomatoes are salted and drained to reduce moisture before being seasoned with extra virgin olive oil, finely minced garlic, and herbes de Provence, then arranged atop the filling. Baking at 350˚F allows the tart to set with a tender, custard-like center and a crisp crust. Fresh basil leaves finish the tart, adding a bright herbal note.
The tart combines the richness of cheese with the sweet, juicy tomatoes and aromatic herbs, resulting in a balanced flavor and pleasing texture contrast between the buttery crust and soft filling. It can be served warm or at room temperature, making it suitable for lunches, light dinners, or as part of a brunch spread.
To manage excess tomato moisture, they are drained for at least 20 minutes and blotted with paper towels before use, helping to avoid a soggy crust. The recipe uses a savory shortbread crust baked and cooled in advance to ensure a firm base. Fresh basil added at the end retains its vibrant flavor and appearance.
Ingredients
For the crust:
- 1 recipe shortbread crust baked according to instructions and cooled, savory
For the tomato prep:
- 1 ½ cups tomatoes halved, cherry or grape
- ¾ teaspoon kosher salt
For the tart:
- 1 cup ricotta cheese fresh
- ¾ cup Parmesan Cheese grated
- 2 egg
- ½ teaspoon kosher salt
For the tomato topping:
- 1 ½ tablespoons extra virgin olive oil
- 1 clove garlic finely minced
- 1 teaspoon herbes de provence or Italian seasoning
- tomato from up above, drained
To finish:
- 2 tablespoons basil leaves small fresh or thinly sliced, for topping
Instructions
For the tomato prep:
- Combine the halved tomatoes and the salt in a medium size sieve set over a bowl. Gently stir the tomatoes to distribute the salt. Allow the tomatoes to drain for 20 minutes (or longer) while you prepare the rest of the tart. Gently shake the strainer half way through the draining time to redistribute the tomatoes.
For the tart:
- Preheat the oven to 350˚F. Line a sheet pan with parchment paper. Set aside
- Whisk together the ricotta, parmesan, eggs and kosher salt in a medium size bowl until well combined.
- Pour the ricotta mixture into the prepared, cooled tart shell.
- Lay out several thicknesses of paper towel on a work surface and pour the drained tomatoes onto the paper towels. Roll the tomatoes in the paper towels and gently pat to remove any excess moisture.
- Combine the olive oil, garlic and Herbs de Provence or Italian seasoning in a medium size bowl. Add the drained tomatoes and gently stir to coat.
- Arrange to tomatoes on top of the ricotta, some faced up and some down. If the tomato skins are loose, you can pull the off and discard, if desired. Drizzle any remaining oil over the tomatoes.
To finish:
- Place the tart on the prepared sheet pan and baked for 30-40 minutes or until the center of the tart is no longer jiggly when you give the pan a gentle shake.
- Let the tart cool in the pan on the sheet pan for 10 minutes then set the tart on a can or bowl that’s smaller than the opening on the bottom of the pan. The outer ring should slide right off. Transfer the tart to a serving plate and enjoy!
Notes
- Drain salted tomatoes for at least 20 minutes to reduce moisture and prevent a soggy crust.
- Use a savory shortbread crust baked and fully cooled before adding the filling for best texture.
- Fresh basil leaves should be added after baking to maintain their flavor and color.
- Metric measurements are available by toggling the unit button above the instructions if needed.
- Nutritional information excludes the crust; refer to its individual recipe for details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 65mg | 22% |
| Sodium | 570mg | 24% |
| Potassium | 134mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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