Savory Tomato Ricotta Tart

This rustic tomato ricotta tart transforms simple ingredients into an elegant meal that impresses guests while being surprisingly easy to prepare. The combination of crispy pine nut crust, creamy ricotta filling, and juicy tomatoes creates layers of flavor that make this dish special for both weeknight dinners and special occasions.

I first made this tart for a summer garden party where it disappeared within minutes. The combination of creamy ricotta and sweet tomatoes reminds me of summers in Italy, and now it's become my signature dish whenever I need to impress without spending hours in the kitchen.

Ingredients

• All purpose flour: Creates the foundation for our rustic crust with just the right amount of tenderness
• Pine nuts: Add a buttery richness and unexpected texture to the crust that elevates the entire dish
• Extra virgin olive oil: Provides Mediterranean flavor while creating a perfectly crisp crust without butter
• Ricotta cheese: Creates a creamy luxurious base that balances the acidity of the tomatoes
• Fresh basil: Infuses the tart with aromatic summer flavor that pairs perfectly with tomatoes
• Gruyere cheese: Adds a nutty depth and beautiful golden brown top when baked
• Fresh tomatoes: Are the star of this dish, look for ripe garden or farmers market varieties for best flavor

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to 450°F and lightly spray a 9inch pie pan with cooking spray. In a food processor combine flour pine nuts salt baking powder and pepper pulsing until the nuts are incorporated throughout the flour mixture. This creates a nutty foundation that distinguishes this tart from ordinary recipes.

Create the Dough:

With the food processor running slowly pour in the olive oil and ice water mixture through the feed tube. Process just until the dough forms moist crumbs that hold together when pressed between your fingers. The minimal handling keeps the crust tender rather than tough.

Form the Crust:

Sprinkle the crumbly dough evenly into your prepared pie pan and gently press it with your fingertips to form an even layer across the bottom and up the sides. Avoid overworking the dough which can make it tough. Bake for exactly 10 minutes until just set but not browned.

Mix the Filling:

In a large bowl combine ricotta egg minced garlic salt and a quarter of your chopped basil plus half the gruyere cheese. Mix thoroughly until smooth and creamy. This protein rich filling will set beautifully when baked creating the perfect canvas for your tomatoes.

Assemble the Tart:

Pour the ricotta mixture into your partially baked crust spreading it into an even layer. Arrange tomato slices in an overlapping circular pattern starting from the outside and working toward the center. This creates both beauty and ensures even tomato distribution throughout the tart.

Add Final Touches:

Sprinkle the remaining gruyere cheese over the arranged tomatoes which will melt into a golden brown layer during baking. The cheese helps to lock in moisture from the tomatoes preventing a soggy crust.

Bake to Perfection:

Bake for 25 minutes until the cheese has melted and turned slightly golden and the filling has set. The edges of the crust should be crisp and golden brown. Allow the tart to rest for 10 minutes before sprinkling with remaining fresh basil.

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The first time I served this tart was at an impromptu lunch with friends using tomatoes from my garden. The vibrant colors and Mediterranean flavors transported us all to an Italian countryside even though we were just sitting on my back patio. That moment taught me how simple ingredients prepared with care can create food memories that last far longer than the meal itself.

Make Ahead Tips

This tart excels as a make ahead dish that actually improves with a little rest time. You can prepare the entire tart up to 24 hours in advance, refrigerate it covered, and then bring to room temperature before serving. The flavors meld beautifully overnight, intensifying the tomato and basil notes. If you prefer to serve it warm, a quick 10 minute reheat in a 300°F oven will restore its just baked texture without overcooking the filling.

Seasonal Variations

Summer brings the best tomatoes, but this versatile tart adapts beautifully throughout the year. In winter, try using slow roasted Roma tomatoes or even good quality sun dried tomatoes rehydrated in warm water. Spring calls for asparagus spears arranged artfully atop the ricotta filling, while fall invites caramelized onions and butternut squash cubes. The pine nut crust and ricotta base provide a consistent foundation while seasonal produce keeps this recipe in your rotation year round.

Serving Suggestions

For a light lunch, serve this tart with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens balance the creamy richness perfectly. When entertaining, cut into small squares for an elegant appetizer that can be eaten without utensils. For a more substantial dinner, pair with roasted vegetables or a cup of tomato soup for a comforting meal that celebrates tomatoes in multiple forms.

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This recipe proves that simple ingredients, when paired thoughtfully, can create memorable dishes fit for any occasion.

Frequently Asked Questions

→ Can I make this tart ahead of time?

Yes, you can prepare this tart up to a day in advance. After baking, let it cool completely, cover, and refrigerate. Reheat in a 350°F oven for about 10 minutes before serving, adding the final basil garnish just before serving.

→ What can I substitute for gruyere cheese?

If gruyere is unavailable, you can substitute with Swiss cheese, fontina, or even a mild cheddar. Each will provide a different but complementary flavor profile to the ricotta and tomatoes.

→ How do I prevent a soggy bottom crust?

Pre-baking the crust for 10 minutes creates a barrier against moisture from the filling. Additionally, seeding the tomatoes removes excess liquid, and arranging them over the cheese mixture rather than directly on the crust helps maintain the crust's texture.

→ Can I use cherry tomatoes instead of sliced tomatoes?

Yes, cherry or grape tomatoes work well as an alternative. Slice them in half and arrange cut-side up over the ricotta mixture. They'll release less moisture than larger tomatoes while providing bright, concentrated flavor.

→ Is there a way to make this tart gluten-free?

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but the tart will still be delicious. Make sure to check that your baking powder is also certified gluten-free.

→ What herbs can I use instead of basil?

While basil pairs beautifully with tomatoes and ricotta, you can substitute with fresh thyme, oregano, chives, or a combination of Italian herbs. Adjust quantities as these herbs can vary in intensity compared to basil.