Welcome, fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s close to my heart: the Tomato Ricotta Tart. This dish is a symphony of flavors and textures, a harmonious blend of ripe tomatoes, creamy ricotta, and aromatic herbs, all nestled in a buttery, flaky crust. Join me on this culinary journey as we create a masterpiece that will delight your taste buds and impress your guests.
Tomato Ricotta Tart Recipe
Tomato Ricotta Tart
Fresh Tomato Ricotta Tart is a luscious creamy based tart topped with flavorful garden fresh tomatoes and baked in a flaky puff pastry crust. It’s a snap to make and is an absolutely delicious way to use the bright red tomatoes from your garden.
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Servings: 4 servings
Calories: 390kcal
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Equipment
Ingredients
For the crust:
- 1 ¼ cup all-purpose flour
- 2 tbsp. pine nuts lightly toasted and coarsely chopped
- ¼ tsp. Baking powder
- ¼ cup extra virgin olive oil
- ¼ tsp. salt or kosher salt
- ¼ tsp. ground black pepper
- 3 tbsp. ice water
For the filling:
- 1 large egg lightly beaten
- ¾ cup part-skim ricotta cheese
- fresh tomatoes seeded and cut into ¼ inch thick slices
- ½ cup gruyere cheese shredded and divided
- 2 cloves Garlic minced
- ½ cup fresh basil chopped and divided
- ½ tsp. salt or kosher salt
Instructions
- homemade pie with tomatoes and ricotta
- Preheat your oven to 450⁰F and prep up the 9-inch pie pan by spraying it with cooking spray lightly.
- In a bowl of a food processor, combine the following ingredients: flour, pine nuts, baking powder, salt and pepper. Give it a pulse to incorporate them all together.
- In a small measuring cup, mix the olive oil and water together and while the food processor is still working, add the liquid mixture through the chute. Continue to process until the ingredients are formed into a ball of dough.
- Transfer the dough into the coated pie pan and gently press to form a layer at the bottom. Bake this for 10 minutes, remove from the oven and set aside.
- Into a large bowl, mix the ricotta, egg, garlic, ¼ of the basil, ¼ of the gruyere cheese and salt. Mix and pour to form a layer in the pie pan with the crust.
- Next, arrange the tomatoes into a circular pattern over the ricotta mixture. Sprinkle the remaining ¼ cup of gruyere on top of the tomatoes.
- Bake the tart for another 25 minutes until the cheese on top has melted and the filling is all set.
- Let it stand for about 10 minutes and sprinkle the remaining basil on top.
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Notes
- Preparation : 10 minutes
- Cooking : 45 minutes
- Serving : 1 9-inch tart
Sour Cream, Cottage Cheese, Tomato and Thyme TartNutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 26g | Protein: 16g | Fat: 25g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Convection Oven Tomato Ricotta Tart
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the Convection Oven: Preheat your convection oven to 375°F (190°C) and place the rack in the center position.
- Prepare the Tart Crust: If using a store-bought crust, simply press it into a tart pan. If making your own, roll out the dough and transfer it to a tart pan, trimming any excess. Dock the dough with a fork.
- Prebake the Crust: Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Blind bake the crust for about 10-12 minutes or until it’s lightly golden.
- Prepare the Filling: In a bowl, combine the ricotta cheese, grated Parmesan, minced garlic, and chopped basil. Season with salt and pepper, and mix until well combined.
- Assemble the Tart: Once the tart crust has cooled slightly, spread the ricotta mixture evenly over the crust.
- Add Tomatoes: Arrange the halved cherry tomatoes on top of the ricotta mixture. Drizzle olive oil over the tomatoes for a bit of extra flavor.
- Bake in the Convection Oven: Place the tart in the preheated convection oven and bake for about 20-25 minutes or until the tomatoes have softened, and the tart is golden brown.
- Cool and Serve: Let the Tomato Ricotta Tart cool for a few minutes before slicing. Garnish with additional fresh basil if desired. Serve warm and enjoy!
Tips for making Tomato Ricotta Tart
Cooking Tips
- The Tomato Selection: Opt for ripe, flavorful tomatoes. Cherry or grape tomatoes work wonders. Slicing them evenly is crucial for even cooking.
- The Ricotta Texture: To achieve a creamy ricotta layer, make sure it’s at room temperature before spreading it on the tart crust.
- Herb Harmony: Basil is the classic choice, but don’t hesitate to experiment with fresh herbs like thyme, rosemary, or even a hint of mint for a unique twist.
- Drizzle with Love: When adding olive oil to your tart, use a good-quality extra virgin olive oil for a delightful burst of flavor.
- Avoid Soggy Bottoms: Prebaking the crust ensures it stays crispy. Don’t forget to dock the dough and use parchment paper with weights for a perfect crust.
- Seasoning Sensation: Season your tart generously with salt and pepper. A pinch of red pepper flakes can add a subtle kick.
- Precision with Cheese: Grating your Parmesan cheese fresh elevates the flavor. Ensure an even distribution across the tart.
- Master the Slice: For clean and beautiful slices, let the tart cool slightly before serving.
Serving Suggestions
Recommend Sides, Garnishes, and Beverages:
- Side Salad: A crisp arugula salad with a lemon vinaigrette provides a refreshing contrast to the tart’s richness.
- Balsamic Glaze: Drizzle a balsamic reduction over the sliced tart for a touch of sweetness and elegance.
- Wine Pairing: A chilled glass of Sauvignon Blanc or a light Pinot Noir complements the tart’s flavors beautifully.
Different Ways to Serve:
- Brunch Brilliance: Enjoy a slice of Tomato Ricotta Tart alongside poached eggs for a luxurious brunch.
- Appetizer Extravaganza: Cut the tart into bite-sized squares for a delectable appetizer at your next gathering.
- Picnic Perfection: Pack slices of the tart for a picnic and savor its savory goodness in the great outdoors. It’s a delightful choice at room temperature.
FAQs of Tomato Ricotta Tart
- Can I Prepare the Tart in Advance?Absolutely! You can assemble the tart a few hours ahead and refrigerate it. Bake just before serving for the freshest results.
- How Do I Store Leftovers?To store leftovers, cover the tart with plastic wrap or aluminum foil and refrigerate. Reheat slices in the oven for a few minutes or enjoy them chilled.
- Can I Freeze Tomato Ricotta Tart?While it’s best enjoyed fresh, you can freeze the baked tart. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw and reheat when needed.
- Can I Use Store-Bought Pie Crust?Yes, store-bought pie crust works perfectly for convenience. Just make sure to blind bake it as per the recipe instructions.
- What Variations Can I Try with this Tart?Get creative! Try adding caramelized onions, sautéed mushrooms, or a sprinkle of goat cheese for exciting flavor variations.
Elevate your dining experience with our Tomato Ricotta Tart recipe – a savory masterpiece that marries fresh tomatoes and creamy ricotta. Share this culinary gem and subscribe for more gourmet inspiration.
Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.
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