As summer unfolds and gardens overflow with vibrant tomatoes, there’s nothing quite like sinking your teeth into a slice of Heirloom Tomato Ricotta Tart. The moment you catch a whiff of the buttery crust baking in the oven, you’re transported to sunlit picnics and joyful brunch gatherings. This dish embodies the essence of summer with its creamy ricotta filling paired perfectly with juicy heirloom and cherry tomatoes, all brightened by fresh herbs. It was during one of those golden afternoons that I decided to combine the richness of creamy cheese with the delightful burst of ripe tomatoes, creating a tart that not only dazzles on the table but also delivers layers of flavor in every bite. Wherever your culinary adventures take you, this easy yet elegant tart is set to become a favorite centerpiece for warm-weather celebrations, bringing a taste of sunshine to your plate.
Why is this Tomato Ricotta Tart a must-try?
Fresh Ingredients: Bursting with the vibrant flavors of heirloom tomatoes, this tart highlights the beauty of seasonal produce.
Easy to Make: With simple steps and minimal fuss, it’s perfect for both novice and seasoned home cooks.
Flavor Explosion: The creamy ricotta mixed with zesty herbs creates a rich, savory filling that dances on the palate.
Versatile Presentation: Serve it warm as a brunch centerpiece or at room temperature for picnics – it fits any occasion beautifully!
Crowd-Pleaser: This dish will impress your guests, making you the star of any summer gathering. If you’re looking for more delightful ideas, check out our guide on easy summer brunch recipes.
Tomato Ricotta Tart Ingredients
• Discover the essential components for a delicious Tomato Ricotta Tart!
For the Crust
- Almond Flour – Adds a nutty flavor to the tart crust; can be substituted with more all-purpose flour if desired.
- All-Purpose Flour – Provides structure and lightness to the crust; use additional flour for rolling.
- Salt – Enhances flavor in both the crust and filling.
- Unsalted Butter – Creates a rich, flaky crust; use cold butter for best results.
- Ice-Cold Water – Helps bind the dough while keeping it cool.
For the Ricotta Filling
- Fresh Ricotta Cheese – Offers a creamy base for the tart filling; use at room temperature for easy mixing.
- Cream Cheese – Adds richness and creaminess to the filling; ensure it’s at room temperature.
- Grated Parmesan Cheese – Provides savory depth to the filling.
- Lemon Zest and Juice – Brighten the flavors of the filling.
For the Tomato Topping
- Tomatoes – Juicy heirloom and cherry tomatoes are the star of the topping; can be sliced or halved according to preference.
- Olive Oil – Enhances the taste of tomatoes.
- Kosher Salt and Black Pepper – Season the tomato topping for flavor.
- Fresh Basil and Oregano Leaves – Adds aromatic freshness to the final dish.
- Pine Nuts (optional) – Adds crunch and nuttiness as an optional garnish.
How to Make Tomato Ricotta Tart
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Prepare Tart Dough: In a mixing bowl, combine almond flour, all-purpose flour, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice-cold water until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30-60 minutes.
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Make Ricotta Filling: In another bowl, mix together the fresh ricotta, cream cheese, grated parmesan, and lemon zest and juice. Stir well to combine and season with salt and pepper to taste.
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Roll and Bake Crust: Roll out the chilled dough into an 11-inch circle. Fit it into a 9-inch tart pan, prick the base with a fork, and freeze for 15 minutes. Preheat your oven to 400°F (205°C). Line the crust with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and bake until golden brown, about 20-25 minutes. Cool for 15 minutes.
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Prepare Tomato Topping: Slice the heirloom and cherry tomatoes, then mix them in a bowl with olive oil, kosher salt, and freshly cracked black pepper.
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Assemble Tart: Spread the ricotta filling evenly over the cooled crust. Top with the seasoned tomatoes, then garnish with fresh basil, oregano, and pine nuts (if using). Finish with an optional sprinkle of salt and pepper for added flavor.
Optional: Drizzle with balsamic glaze for a touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Tomato Ricotta Tart preparations are ideal for busy home cooks seeking time-saving benefits! You can prepare the tart crust up to 3 days in advance; just ensure it’s tightly wrapped and stored in the refrigerator to maintain its freshness. Additionally, the ricotta filling can be mixed and stored for up to 24 hours as well, so you can simply take it out to come to room temperature before assembly. The tomato topping is best prepared a few hours before serving to retain its juicy texture, but you can slice the tomatoes up to 2 days ahead; just refrigerate them in an airtight container to prevent browning. Assembling the tart just before serving will keep the crust beautifully crisp and delicious!
Expert Tips for the Tomato Ricotta Tart
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Chill Dough Thoroughly: Always chill your dough before baking to ensure it stays flaky and doesn’t shrink during the process.
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Use Fresh Tomatoes: Select ripe, in-season heirloom and cherry tomatoes for the best flavor and sweetness.
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Assemble Just Before Serving: To maintain a crispy crust, assemble the tart right before serving to avoid sogginess.
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Room Temperature Ingredients: Allow ricotta and cream cheese to come to room temperature for easy mixing and a creamy filling in your Tomato Ricotta Tart.
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Experiment with Flavors: Don’t hesitate to add variations like goat cheese or other herbs to create a unique twist on the classic recipe.
Tomato Ricotta Tart Variations
Feel free to get creative and make this tart your own with these delightful substitutions and additions!
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Goat Cheese: Swap ricotta for tangy goat cheese for a bolder flavor profile. This twist adds a delightful creaminess that you won’t want to miss.
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Herb Mix: Use fresh thyme or dill in place of basil and oregano for a unique aromatic experience. These herbs bring an entirely different, yet equally refreshing note to the tart.
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Gluten-Free Option: Substitute almond flour and all-purpose flour with a gluten-free blend to cater to dietary needs. This allows everyone to enjoy the tart without sacrificing taste.
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Veggie Boost: Add sautéed zucchini or bell peppers to the topping for extra texture and nutrition. The added veggies will contribute a hearty depth to each bite.
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Cheese Medley: Combine ricotta with a bit of blue cheese or feta for a robust taste. This will elevate the creaminess and introduce an exciting flavor burst with each slice.
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Heat Factor: Sprinkle red pepper flakes on the tomatoes before baking for a hint of spice. This little kick will set your tart apart and tantalize the taste buds.
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Balsamic Drizzle: Enhance with a drizzle of balsamic reduction to finish off the tart. The caramelized notes will complement the flavors beautifully, making it superbly sophisticated.
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Nutty Crunch: Top with toasted sunflower seeds instead of pine nuts for added crunch and a nutty twist. This easy swap brings more texture and complements the savory filling perfectly.
How to Store and Freeze Tomato Ricotta Tart
Fridge: Store any leftover Tomato Ricotta Tart in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Freezer: If you want to enjoy the tart later, freeze it without the toppings for up to 2 months. Wrap tightly in plastic wrap and foil to prevent freezer burn.
Reheating: To reheat, thaw in the fridge overnight, then warm in a 350°F (175°C) oven for about 15-20 minutes, until heated through.
Components: For best results, store the crust and filling separately if preparing ahead of time, assembling just before serving for optimal freshness.
What to Serve with Heirloom Tomato Ricotta Tart?
As you gather around the table, let your taste buds dance with delightful pairings that enhance the flavors of this summer delight.
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Fresh Arugula Salad: A peppery arugula salad with a light vinaigrette adds a vibrant crunch, balancing the creamy richness of the tart.
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Herbed Couscous: Light and fluffy, herbed couscous provides a fantastic textural contrast, soaking up any leftover tart juices and enhancing each bite.
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Roasted Asparagus: With its tender spears and subtle char, roasted asparagus offers a stunning visual and textural complement to the heirloom tomatoes.
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Lemon Garlic Hummus: The creamy, zesty notes of hummus pair beautifully with the tart, serving as a delicious dip with crisp pita chips or veggie sticks to keep the focus on fresh flavors.
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Chilled White Wine: A glass of crisp Sauvignon Blanc heightens the experience, complementing the tart’s flavors while refreshing your palate between bites.
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Berry Crisp: For dessert, a warm berry crisp with a scoop of vanilla ice cream caps off your meal perfectly, blending fruity sweetness with a touch of warmth that echoes summer’s bounty.
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Sparkling Water with Lemon: Hydrate with sparkling water infused with lemon slices to cleanse the palate while adding a burst of citrusy brightness.
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Caprese Skewers: These skewers, filled with mozzarella, tomatoes, and basil, echo the tart’s flavors and provide a whimsical, easy-to-eat appetizer that can excite the gathering.
Each of these dishes brings out the best in your Heirloom Tomato Ricotta Tart, creating a full meal that feels both fresh and festive.
Tomato Ricotta Tart Recipe FAQs
What tomatoes work best for the Tomato Ricotta Tart?
Absolutely! Look for ripe heirloom and cherry tomatoes to achieve that juicy, sweet flavor that elevates the tart. Choose tomatoes that are slightly soft to the touch without dark spots. If you’re unsure, the more colorful the tomatoes, the better!
How long can I store the Tomato Ricotta Tart in the fridge?
Your tart will stay fresh in the refrigerator for up to 2 days if stored in an airtight container. Just make sure to let it come to room temperature before serving again, so all those delicious flavors really shine!
Can I freeze the Tomato Ricotta Tart?
Very! To freeze, I recommend preparing the crust and filling separately, then assembling the tart right before you plan to serve it. You can freeze the crust and filling for up to 2 months. Wrap the crust tightly in plastic wrap and foil, and store the filling in an airtight container. When you’re ready, thaw overnight in the fridge, then assemble and bake!
What should I do if my tart crust shrinks while baking?
Don’t worry; it happens to the best of us! To avoid crust shrinkage, ensure your dough is chilled before rolling it out and again before baking. After you’ve fitted the dough into the tart pan, freeze it for at least 15 minutes before it hits the oven. This helps set the fats, leading to a stable crust.
Is this Tomato Ricotta Tart suitable for people with gluten allergies?
Yes! If you need a gluten-free option, simply substitute almond flour with a gluten-free flour blend. Similarly, be mindful of the baking powder or other additions in mixes. You can create a delightful gluten-free tart that everyone can enjoy.
What can I serve with the Tomato Ricotta Tart?
Great question! This tart pairs beautifully with a fresh green salad or a light soup. You can also serve it alongside a simple vinaigrette for added brightness or even some slices of prosciutto for a savory touch. The combination possibilities are endless!
Tomato Ricotta Tart: Your Perfect Summer Brunch Showstopper
Ingredients
Equipment
Method
- In a mixing bowl, combine almond flour, all-purpose flour, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice-cold water until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30-60 minutes.
- In another bowl, mix together the fresh ricotta, cream cheese, grated parmesan, and lemon zest and juice. Stir well to combine and season with salt and pepper to taste.
- Roll out the chilled dough into an 11-inch circle. Fit it into a 9-inch tart pan, prick the base with a fork, and freeze for 15 minutes. Preheat your oven to 400°F (205°C). Line the crust with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and bake until golden brown, about 20-25 minutes. Cool for 15 minutes.
- Slice the heirloom and cherry tomatoes, then mix them in a bowl with olive oil, kosher salt, and freshly cracked black pepper.
- Spread the ricotta filling evenly over the cooled crust. Top with the seasoned tomatoes, then garnish with fresh basil, oregano, and pine nuts (if using). Finish with an optional sprinkle of salt and pepper for added flavor.