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Fresh Heirloom Tomato Ricotta Tart with Basil

fresh heirloom tomato ricotta tart - featured image
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A fresh, rustic tart featuring a creamy ricotta filling whipped with lemon zest and black pepper, topped with vibrant heirloom tomatoes and fresh basil. Perfect for summer entertaining or casual meals.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (113g) unsalted butter, chilled and cubed
  • 3–4 tablespoons ice water
  • 1 1/2 cups (375g) whole milk ricotta cheese
  • Zest of 1 lemon
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil
  • 3–4 medium heirloom tomatoes, assorted colors, sliced about 1/4 inch thick
  • Fresh basil leaves, about 10-12 leaves, torn or whole
  • 1 tablespoon balsamic glaze or reduction (optional)
  • Flaky sea salt for finishing
  • Freshly ground black pepper

Instructions

  1. Make the Tart Crust (15-20 minutes prep + 30 min chilling): In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat Oven and Prepare Pan (5 minutes): Heat your oven to 375°F (190°C). Lightly grease the tart pan.
  3. Roll and Blind Bake the Crust (15 minutes): On a lightly floured surface, roll out the chilled dough to about 12 inches (30 cm) diameter, about 1/8-inch thick. Carefully transfer it to your tart pan, pressing into the edges and trimming excess dough. Prick the bottom with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until golden and set. Let cool slightly.
  4. Prepare the Ricotta Filling (5 minutes): In a bowl, whisk the ricotta with lemon zest, black pepper, salt, and olive oil until smooth and light. Taste and adjust seasoning.
  5. Assemble the Tart (10 minutes): Spread the ricotta mixture evenly over the cooled crust. Arrange the sliced heirloom tomatoes on top, overlapping slightly for a rustic look. Tear basil leaves and scatter them over the tomatoes. Lightly drizzle olive oil or balsamic glaze over the top if using.
  6. Bake the Tart (20-25 minutes): Place the tart on a baking sheet and bake at 375°F (190°C) until the tomatoes soften slightly and the crust edges turn golden brown. Watch closely to avoid burning the crust.
  7. Finish and Serve: Remove from oven and let cool for 10 minutes. Sprinkle flaky sea salt and fresh cracked black pepper over the top before serving. Best enjoyed warm or at room temperature.

Notes

Blind bake the crust to prevent sogginess. Blot tomato slices if they release too much juice to keep crust crisp. Ricotta can be strained if watery. Fresh basil can be added after baking or near the end to preserve flavor and color. Store leftovers in fridge up to 3 days; reheat in oven to maintain crispness. Gluten-free and dairy-free substitutions possible.

Nutrition

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

Find it online: https://sparklechew.com/fresh-heirloom-tomato-ricotta-tart-recipe-easy-homemade-basil-tart-perfect-for-summer/