This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This tomato ricotta tart looks like it belongs at a fancy brunch, but don’t let it fool you.
It’s ridiculously easy to pull off. A buttery crust, creamy herbed ricotta, and juicy heirloom tomatoes come together with a swipe of pesto for good measure.
It’s fresh, unfussy, and just the thing when you want dinner to feel a little extra without actually doing extra.
Why You’ll Love This Tomato Ricotta Tart
That crust: Flaky, golden, and sturdy. The pastry crust bakes up golden and crisp, no soggy bottoms here.
Ricotta + cream cheese = ultra luxe: The filling is rich but not heavy. Fluffy, tangy, and just the right kind of indulgent. This tart is even better with fresh, homemade ricotta.
Basil pesto boost: A swirl of pesto adds depth and punch without extra effort.
Tomatoes on top: This is the best way to showcase peak-season tomatoes. I used heirlooms, but any tomato will do. Use what you have. And, check out my heirloom tomato salad for more tomato inspo.
Recipe Tips
Drain your ricotta: If it looks watery, strain it with cheesecloth to avoid a soggy tart.
Chill the crust: Don’t skip the freezer step, it helps the pastry hold its shape while baking.
Use a baking sheet: Slide the tart pan onto a sheet pan before baking to catch any sneaky drips.
Cool completely before slicing: This helps the filling set and gives cleaner slices.
Serve it warm, room temp, or chilled, with a green salad or some fruit for an easy brunch or light summer dinner.
Got more tomatoes than you know what to do with? Try our tomato casserole or cozy up with a bowl of tomato basil soup.
Got extra ricotta? Try it in lemon ricotta cake for dessert or whip up a batch of sourdough ricotta pancakes for breakfast.
Storing Leftovers
Refrigerate: Wrap leftover tart slices in plastic or store in an airtight container. They’ll keep in the fridge for up to 3 days.
Freeze: For longer storage, wrap slices tightly in plastic and foil, then freeze. They’ll hold up for about a month.
Reheat: Warm in a 350°F oven until heated through, about 10-15 minutes. Skip the microwave, the crust deserves better.
The Best Savory Tart for Brunch
Peak summer flavors, a buttery crust, and just the right balance of rich and fresh. This tomato tart earns a spot on repeat.
Pin this now to find it later!
Pin It
Heirloom Tomato Ricotta Tart
If you make this recipe, please leave a star rating and comment.
Ingredients
For the pastry crust:
- 2 ½ cups all-purpose flour, 300 grams
- ½ teaspoon salt
- 1 ½ sticks butter, cold, cut into small cubes
- 1 egg yolk, lightly beaten
- 6-7 tablespoons cold water
For the Filling:
- 8 ounces cream cheese, softened
- 2 large eggs
- 3 garlic cloves, grated or minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh rosemary, chopped
- ½ tablespoon fresh oregano, chopped
- ½ cup basil pesto , homemade or store bought
- 1 pound tomatoes, heirloom, cut into 1/2-inch slices
- 2 tablespoons basil leaves , chopped, for garnish
Instructions
For the Pastry Crust:
- 11-inch tart pan with removable bottom.
- In the bowl of a food processor, add the flour and salt; then pulse to combine. Distribute the butter cubes over the mixture and pulse until small pebble-size bits of butter are visible.
- Whisk the egg yolk and cold water together and pulse into the flour/butter mixture until the just begins to to come together.
- Tip the dough onto a lightly flour-dusted board and press into a ball with your hands. Do not knead the dough. Flatten the ball into a disc about 1-1/2 inches thick, wrap in plastic wrap and refrigerate for 30 minutes.
- Remove the pastry from the fridge and roll into a 14-inch circle. Carefully fit the pastry into the 11-inch tart pan. Trim the overhang to 1-inch, turn under and crimp around the rim of the pan.
- With a fork, prick the bottom and sides of the dough and transfer the pan to the freezer for 30 minutes.
Bake the Pastry Crust:
- Preheat the oven to 350°F
- Remove the tart pan from the freezer and set on a rimmed baking sheet. Spray one side of a piece of foil with non-stick oil spray and with the oiled side down, cover the frozen pastry crust. Carefully press and mold the foil to the pastry. Fill the tart with pie weights or dry beans and transfer to the oven.
- Bake for 10 minutes; then remove from the oven and carefully lift the foil from the par-baked crust. If the sides of the tart appear to have slumped a bit, use the back of a teaspoon to press back into shape. (I also like to give the bottom of the crust a few more pokes with the fork just for good measure.)
- Return the tart to the oven and bake for an additional 6-8 minutes. Transfer to a wire rack and cool completely before filling.
Make the filling: Preheat the oven to 400°F
- Place the cream cheese, eggs, garlic, salt and pepper into the container of the blender or food processor and blend together. Add the ricotta cheese and blend until smooth.
- Stir the mozzarella, rosemary and oregano in by hand.
- Pour the filling into the cooled pie crust and spread to a smooth layer. Drizzle the basil pesto over the top of the filling and arrange the tomato slices on top. Sprinkle the tomatoes with coarse salt and a few grindings of white pepper (or black pepper).
- Place the tart on a baking sheet and transfer to the oven. Bake for 25-30 minutes or until the filling is set and does not jiggle in the center.
- Transfer the tart to a wire cooling rack and allow to cool completely before transferring to a serving plate. Serve at room temperature or chilled. Garnish with chopped basil when ready to serve.
Notes
- The pastry crust can be made days in advance, wrapped in plastic and placed in the freezer until ready to fill and bake the tart.
- We recommend using full-fat ricotta cheese in this tart.
- Not all brands of ricotta cheese have the same moisture content. If your container seems wet and sloppy, draining it will make it more firm. Set a mesh strainer over a bowl and line the strainer with cheesecloth, spoon the ricotta cheese into the strainer, cover the ricotta with a paper towel and set a can of food on the cheese to weigh it down. Let the cheese sit for 30-60 minutes before using in the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love those heritage tomatoes….so natural and beautiful. The tart looks mouthwatering.
Thank you, Angie 🙂