Tomato Ricotta Tart
User Reviews
5
Tomato Ricotta Tart
Description
This tart begins with a buttery crust made by cutting cold butter into almond and all-purpose flours with salt, then hydrated just enough with ice-cold water to form a dough. After chilling, the dough is rolled out and pressed into a tart pan for a sturdy but tender base.
The filling combines ricotta, cream cheese, and Parmesan to create a smooth, rich, and creamy layer, boosted with fresh lemon zest and juice to add brightness. Seasoning with salt and pepper enhances the delicate flavors.
Fresh cherry and heirloom tomatoes top the tart, tossed with olive oil, kosher salt, black pepper, fresh basil, and oregano to introduce herbal and savory notes. Optional pine nuts add a mild crunch. Baking this tart yields a savory, bright dish with creamy, tangy filling and a crisp crust.
This tart serves well as a light lunch, appetizer, or alongside a salad. It can be prepared a day ahead by making components separately and refrigerated until assembly and baking.
Leftovers keep well refrigerated for up to two days in an airtight container.
Ingredients
For The Tart Dough:
- 3 tablespoons almond flour or almond meal
- 1 ¼ cups all-purpose flour 155 grams, plus more for rolling
- Pinch salt
- ½ cup unsalted butter 155 grams, cold
- 2-4 tablespoons water ice-cold
For The Ricotta Filling:
- 1 cup ricotta cheese 245 grams, fresh, at room temperature
- 4 ounces cream cheese 115 grams, at room temperature
- ½ cup Parmesan Cheese grated
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
For the topping:
- 2 cups tomato I used a combination of cherry and heirloom tomatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper loosely packed, ¼ cup leaves, fresh
- ½ teaspoon basil loosely packed, ¼ cup leaves, fresh
- 2 tablespoons oregano fresh 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
- This tart can be made a day ahead by preparing the crust, filling, and topping separately and refrigerating until assembly and baking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Use fresh tomatoes such as cherry and heirloom for the best flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 67mg | 22% |
| Sodium | 317mg | 13% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1067IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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