Tomato and Ricotta Tart is a savory, light, and flavorful dish that combines the rich creaminess of ricotta cheese with the sweet, juicy freshness of ripe tomatoes. This tart features a buttery, flaky pastry crust filled with a smooth ricotta filling and topped with slices of perfectly seasoned tomatoes. The addition of herbs like basil and thyme brings out the natural flavors of the ingredients, making it a delightful and elegant option for a light lunch, brunch, or a dinner appetizer. With its beautiful presentation and irresistible taste, this tomato and ricotta tart is sure to impress at any gathering.
Ingredients:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2-3 tablespoons ice water
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1-2 medium tomatoes, thinly sliced
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions:
- Make the Tart Crust: Preheat your oven to 375°F (190°C). In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
- Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling: In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, chopped basil, thyme, and a pinch of salt and pepper until smooth and well combined.
- Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim off any excess. Poke a few holes in the bottom with a fork to prevent the crust from puffing up.
- Blind Bake the Crust: Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, until the crust is lightly golden.
- Assemble the Tart: Spread the ricotta mixture evenly over the pre-baked crust. Arrange the thin slices of tomato on top of the ricotta, slightly overlapping them. Drizzle with olive oil and season with a pinch of salt and pepper.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and the tomatoes are soft and slightly caramelized.
- Serve: Let the tart cool slightly before removing it from the pan. Drizzle with a little balsamic vinegar for extra flavor, if desired. Garnish with fresh basil leaves and serve warm or at room temperature.
This Tomato and Ricotta Tart is a perfect balance of creamy, savory, and fresh flavors, making it an ideal dish for any occasion. Whether served as an appetizer, a light lunch, or a side to your favorite meal, it’s sure to become a favorite in your recipe rotation.
