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Fresh Heirloom Tomato Tart with Ricotta and Basil

fresh heirloom tomato tart - featured image
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A quick and easy tart featuring a flaky buttery crust, creamy ricotta filling with lemon zest and olive oil, topped with colorful heirloom tomatoes and fresh basil. Perfect for summer gatherings and casual dinners.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (250g) whole-milk ricotta
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper, to taste
  • 3 cups assorted heirloom tomatoes, thinly sliced
  • ½ cup fresh basil leaves, roughly chopped or torn
  • 1 tablespoon balsamic vinegar (optional)
  • Flaky sea salt, for finishing
  • Freshly ground black pepper

Instructions

  1. Make the Tart Dough: In a food processor, pulse flour and salt a couple of times. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits of butter. Gradually add ice water, 1 tablespoon at a time, pulsing until dough just starts to come together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Ricotta Filling: Mix ricotta, olive oil, lemon zest, salt, and pepper in a bowl. Set aside in the fridge.
  3. Slice the Tomatoes: Thinly slice heirloom tomatoes to about 1/8-inch thickness. Lay slices on paper towels to blot excess moisture.
  4. Roll Out the Dough: Lightly flour work surface and rolling pin. Roll dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into edges, trim excess. Prick bottom evenly with fork.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5-7 minutes until lightly golden.
  6. Assemble the Tart: Spread ricotta mixture evenly over warm crust. Arrange tomato slices in concentric circles or overlapping rows. Sprinkle torn basil leaves evenly, season with flaky sea salt and black pepper.
  7. Bake the Tart: Bake for 25-30 minutes at 375°F (190°C) until tomatoes are tender and crust is deeply golden. Ricotta should be set but creamy.
  8. Finish and Serve: Let tart cool 10 minutes before removing from pan. Drizzle with balsamic vinegar if desired, garnish with extra fresh basil. Slice and serve warm or at room temperature.

Notes

Pat tomatoes dry to prevent soggy crust. Chill dough properly for flakier crust. Blind bake crust to avoid puffing and sogginess. Add basil after baking or towards the end to preserve flavor and color. Cover crust edges with foil if browning too fast. Leftovers keep up to 3 days refrigerated; reheat gently in oven.

Nutrition

Keywords: heirloom tomato tart, ricotta tart, basil tart, summer tart, easy tart recipe, fresh tomato tart, homemade ricotta tart

Find it online: https://eliplate.com/fresh-heirloom-tomato-tart-recipe-easy-homemade-ricotta-basil-tart/