Heirloom Tomato Tart With Ricotta And Basil – A buttery tart crust filled with ricotta cheese and topped with heirloom tomatoes and basil leaves. Beautifully delicious! Makes a perfect showstopper summer dinner!
I wanted to share the recipe of this tomato ricotta tart this year and I’ve been waiting for these beauties to show up! When my husband picked up these beautiful heirloom tomatoes from a local farm I was all in to make this tart and blog about it.
This recipe is pretty much simple and straight forward. The tart dough can be made ahead and can be refrigerated. The filling is just a mixing of Ricotta and Parmesan cheeses with few seasonings. Fill the baked and cooled tart shell with the cheese filling top it off with colorful sliced tomatoes and some basil. Sprinkle generously with sea salt and pepper and this gorgeous tart is ready to be sliced and enjoyed.
Here you go with the recipe:
Ingredients:
Tart shell:
All-purpose flour- 21/2 cups
Cold unsalted butter- 20 tbsp
Salt- 1 tsp
Ice cold water- 1/4 cup
Ricotta Filling:
Ricotta Cheese- 2 cups
Parmesan Cheese – 2 cups
Chopped basil leaves – 2 tbsp
Salt and pepper as per taste
Heirloom tomatoes – 11/2 lb sliced 1/4 inch thick
Basil leaves few for garnishing
Method:
To make the tart dough:
In a bowl of a food processor add the flour and salt and pulse for 2 to 3 times to combine.
Now add the butter and pulse for a few minutes till the resembles bread crumbs.
Add 1/4 cup of ice-cold water and pulse for a few seconds till a dough is formed.
The dough should hold together when held in your hands and not sticky.
Now remove the dough into a work surface make a 5” flat disk and wrap it with a plastic wrap and refrigerate for at least an hour or overnight.
Place a rack in the lower third of the oven and
preheat the oven to 400f.
On a lightly floured surface roll out the dough to fit a 10 1/4 inch tart pan. Line the tart pan with the rolled out dough and trim the edges.
Freeze the tart pan for at least ten mins.
Remove the tart pan from the refrigerator and place it in a baking sheet. Line the tart pan with a parchment paper and fill it with pie weights.
Bake the tart for 12 mins. Then remove the pie weights and continue baking the tart for another 10 mins till the crust is fully baked and is light golden in color.
Allow the tart to cool completely before you fill it with the cheese filling.
To make the cheese filling, take a bowl and mix in the ricotta and Parmesan cheeses together. Add in some salt, pepper, and basil leaves.
Once the tart is cooled completely, fill the tart with the ricotta filling, top it off with sliced heirloom tomatoes, and basil leaves. Sprinkle generously with salt and pepper and enjoy!
Recipe from here.
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