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Tomato Tart Recipe

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3.9 from 59 reviews

This Tomato Tart features a buttery, lemon-zested crust filled with a creamy ricotta and Parmesan mixture, topped with fresh, seasoned cherry tomatoes and basil. It’s a delightful combination of tangy, savory, and fresh flavors baked to golden perfection, perfect for a light lunch or elegant appetizer.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

For the Crust:

  • 1 stick unsalted butter, softened
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 cup all-purpose flour
  • 1 egg yolk

For the Filling:

  • 3/4 cup ricotta cheese
  • 1 egg
  • 1 teaspoon sea salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese

For the Tomatoes:

  • 1 1/2 pounds cherry tomatoes
  • 1/2 tablespoon olive oil
  • 3/4 teaspoon sea salt
  • 1/3 cup fresh chopped basil

Instructions

  1. Make the crust: In a bowl, combine the softened butter, sugar, salt, and lemon zest. Gradually add the flour and work it in until the mixture forms a crumbly texture. Add the egg yolk and mix until a cohesive dough forms.
  2. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up and develop flavor.
  3. Prepare the tart shell: Remove the dough from the refrigerator and let it sit for 10 minutes to soften slightly. Roll it out into a circle and transfer it to a lightly greased 10-inch tart pan. Press the dough into the bottom and up the sides evenly, trimming any excess edges. Chill the tart shell again for 30 minutes to prevent shrinkage during baking.
  4. Bake the tart shell: Preheat the oven to 350°F (175°C). Bake the tart shell until golden brown, about 25-30 minutes. Remove from the oven and let cool slightly.
  5. Prepare the filling: In a medium bowl, whisk together ricotta, egg, sea salt, lemon juice, and freshly grated Parmesan until smooth. Pour this filling into the baked tart shell evenly.
  6. Bake the filled tart: Place the filled tart back into the preheated oven and bake for approximately 10 minutes, or until the filling is set and slightly firm to the touch.
  7. Prepare the tomatoes: While the tart bakes, halve the cherry tomatoes and toss them gently with olive oil, sea salt, and freshly chopped basil to season evenly.
  8. Assemble and serve: Let the tart cool for 15 minutes before carefully transferring it to a serving plate. Top the tart with the seasoned tomato mixture and garnish with additional fresh basil if desired. Serve warm or at room temperature.

Notes

  • To ensure the tart crust does not shrink during baking, chilling the dough before and after rolling is essential.
  • Use fresh, ripe cherry tomatoes for the best flavor contrast with the creamy filling.
  • For an extra burst of flavor, drizzle a little balsamic glaze over the finished tart before serving.
  • This tart can be served warm or at room temperature, making it suitable for make-ahead entertaining.
  • Ensure the lemon zest is fresh and flavorful but avoid the white pith to keep bitterness at bay.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Find it online: https://flavorhug.com/tomato-tart-recipe/