The weird shapes and different colors of these heirloom tomatoes are a show-off in our Heirloom Tomato Ricotta Tart. This tart has a tender pastry crust filled with a creamy blend of ricotta cheese, fresh herbs and mozzarella cheese. We added a drizzle of basil pesto on the filling before arranged slices of tomatoes over the top.
Summertime is when heirloom tomatoes are thriving and at their best! These beauties can be found in colors ranging from bright red, orange, yellow, purple, and even green. They grow in all shapes except square. Their lumps, bumps and humps add interest and they taste amazing!
Heirloom tomatoes have a more intense flavor than regular supermarket tomatoes. Their flavor, aroma, and unusual shapes put them in a class of their own. They can elevate any recipe to gourmet status. Even a simple heirloom tomato salad is fancy.
What you need for this recipe
For starters, this tart calls for an 11-inch tart pan with a removable bottom. The removable bottom makes it easy to slide the finished tart onto a serving tray. It is an otherwise difficult task considering the fluted edge and often-times more delicate nature of a tart.
For your grocery shopping list:
- Cream cheese. Get the block-style cream cheese, not the spreadable kind that comes in tubs.
- Salt and pepper.
- Ricotta cheese.
- Mozzarella cheese.
- Fresh rosemary, oregano, and basil. Undeniable compliments to the heirloom tomatoes.
- Basil pesto (store-bought or homemade).
- Heirloom tomatoes. The star of the show.
For the pastry crust:
- Flour. Regular all-purpose flour is fine.
- Butter. Salted or unsalted butter will work equally well. The small amount of salt in salted butter doesn’t make this crust too salty.
- Egg yolk. The egg yolk makes this pastry crust easier to work with and it adds a rich flavor to the crust.
You might also like this heirloom tomato Napoleon. It is a simple but elegant way to enjoy heirloom tomatoes.
How to make our heirloom tomato tart
Here a a quick overview of the recipe but make sure to scroll down to the printable recipe card.
- Make the crust.
- Bake the crust.
- Make the ricotta filling and pour it into the baked crust.
- Drizzle the basil pesto over the ricotta filling then arrange the heirloom tomato slices on top. Season with salt and pepper.
- Bake the tart.
- Allow the tart to cool completely before serving.
Tips for success.
- Place the unbaked pastry in the freezer for 30 minutes before you bake it. This will help the dough keep its shape while it bakes.
- Pie weights or dry beans will also prevent the pastry from slumping down the edges of the tart pan.
- Let the cream cheese come to room temperature and soften before you mix it. Cold cream cheese will leave a lumpy mess when you try to beat it.
- You can use a hand mixer if you do not have a food processor.
- If the ricotta has a lot of moisture, drain it by placing it over a strainer lined with cheesecloth.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
This tomato casserole is an old-time classic that grandma would make with all the garden tomatoes. The tomatoes release all their juices as they bake and it makes a delicious sauce. Serve it with crusty sourdough bread to soak up all the juices.
This creamy roasted tomato basil soup is comfort food at its finest. Smooth, creamy soup combines with chunks of tomato that give it extra texture.
Our tomato garlic sauce is perfect for pasta, pizza, and even sandwiches. Make a large batch and freeze it in portions for quick dinner prep.
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
For the pastry crust:
- 2-1/2 cups (300 grams) all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 sticks cold butter, cut into small cubes
- 1 egg yolk, lightly beaten
- 6-7 tablespoons ice water
For the Filling:
- 8 ounces cream cheese, softened
- 2 eggs
- 3 cloves garlic, grated or minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh oregano
- 1/2 cup homemade basil pesto or store bought
- 1 pound heirloom tomatoes, cut into 1/2-inch slices
- 2 tablespoons chopped basil leaves for garnish
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.
- 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 49gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 187mgSodium: 767mgCarbohydrates: 33gFiber: 2gSugar: 3gProtein: 18g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.