- In a large bowl, combine flour, sugar, and salt. Grate cold butter into the mixture and blend with your hands or a pastry blender. Add white vinegar and ice water, mixing until just combined.
- Transfer dough to a lightly floured surface. Shape into a rectangle, fold in thirds, and repeat 4-5 times to create layers. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove dough from fridge and let rest for 5 minutes. Preheat oven to 400°F. Thinly slice heirloom tomatoes and halve cherry tomatoes. Whisk ricotta with garlic, 1 egg, thyme, and salt and pepper.
- Line a baking sheet with parchment paper.
- Roll dough into a 12-inch thick circle on a lightly floured surface, rotating to maintain shape.
- Transfer dough to prepared sheet. Spread ricotta mixture, leaving a 1-inch border. Arrange tomatoes over ricotta.
- Fold dough edges over tomatoes, pleating as needed. In a small bowl, beat remaining egg with water. Brush crust edges with egg wash, sprinkle with thyme and salt. Drizzle tomatoes with olive oil.
- Bake for 25-30 minutes, or until crust is golden brown. Let cool slightly before slicing.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:10 g28%
- Carbohydrates:35 mg40%
- Sugar:5 mg8%
- Salt:300 g25%
- Fat:20 g20%
Last Updated on 3 months by Neha Deshmukh
Heirloom Tomato & Ricotta Tart – Easy Summer Baking Recipe
Hey everyone! There’s just something about summer that makes me want to bake, and this Heirloom Tomato & Ricotta Tart is exactly what I’ve been craving. It’s simple, bursting with fresh flavors, and honestly, it looks way more impressive than it is to make. I first made this for a little garden party last year, and it was gone in minutes! Let’s get baking, shall we?
Why You’ll Love This Recipe
This tart is the perfect balance of flaky, savory, and sweet. The creamy ricotta and juicy heirloom tomatoes are a match made in heaven, and the buttery crust just takes it over the top. It’s a beautiful dish to bring to a potluck, a lovely light lunch, or even a sophisticated appetizer. Plus, it’s a fantastic way to showcase those gorgeous summer tomatoes!
Ingredients
Here’s what you’ll need to create this masterpiece:
- 1 ¼ cups (150g) all-purpose flour
- 1 tablespoon (15ml) sugar
- ½ teaspoon (2.5g) salt
- ¾ cup (170g) cold butter, cut into cubes
- 1 tablespoon (15ml) white vinegar
- ¼ – ½ cup (60-120ml) ice water
- 1 ¼ cups (300g) ricotta cheese
- 1 garlic clove, minced
- 1 egg
- 1 tablespoon (7g) fresh thyme leaves
- ½ teaspoon (2.5g) salt
- 2 heirloom tomatoes, sliced
- ½ cup (about 100g) cherry tomatoes, halved
- 1 teaspoon (5ml) oil
- 1 egg, for egg wash
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
- Heirloom Tomato Varieties: Don’t be afraid to mix and match! Brandywine, Cherokee Purple, and Green Zebra are all fantastic choices. The more colors and shapes, the prettier (and tastier!) your tart will be.
- Ricotta Cheese Type – Whole Milk vs. Part Skim: I highly recommend using whole milk ricotta for the best flavor and texture. It’s so much creamier. Part-skim will work in a pinch, but it won’t be quite as decadent.
- Thyme – Fresh vs. Dried: Fresh thyme is best here, it has such a lovely aroma. If you absolutely have to use dried, use about 1 teaspoon.
- Butter – European Style vs. Regular: European-style butter has a higher fat content, which means a flakier crust. If you can find it, go for it! But regular butter works just fine too.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a large bowl, combine the flour, sugar, and salt. Now, grate in that cold butter – yes, grate it! This helps create those lovely flaky layers. Use your hands (or a pastry blender) to blend the butter into the flour until it resembles coarse crumbs.
- Add the white vinegar and ice water, a little at a time, mixing until just combined. Don’t overmix! You want the dough to come together, but it doesn’t need to be perfect.
- Transfer the dough to a lightly floured surface. Shape it into a rectangle, fold it over, and repeat this 4-5 times to create layers. This is the key to a flaky crust! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). While the dough is chilling, thinly slice your heirloom tomatoes and halve the cherry tomatoes.
- In a bowl, whisk together the ricotta cheese, minced garlic, one egg, thyme leaves, and salt.
- Line a baking sheet with parchment paper.
- Remove the dough from the fridge and let it rest for 5 minutes. Roll it out into a roughly 12-inch (30cm) circle on a floured surface, rotating it to keep the shape round.
- Carefully transfer the dough to the prepared baking sheet. Spread the ricotta mixture evenly over the dough, leaving a 1-inch (2.5cm) border.
- Arrange the sliced heirloom tomatoes and halved cherry tomatoes over the ricotta.
- Fold the edges of the dough over the tomatoes, pleating as needed. It doesn’t have to be perfect – rustic is beautiful!
- In a small bowl, beat the remaining egg with a little water to make an egg wash. Brush the crust edges with the egg wash, sprinkle with thyme and salt, and drizzle the tomatoes with oil.
- Bake for 25 minutes, or until the crust is golden brown and the tomatoes are slightly softened. Let it cool slightly before slicing and serving.
Expert Tips
- Keep everything cold! Cold butter and ice water are essential for a flaky crust.
- Don’t overwork the dough. Overmixing develops the gluten, resulting in a tough crust.
- Pleating the crust is easier than it looks. Just gently fold the edges over, creating little pleats as you go.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: Use vegan butter and vegan ricotta cheese. There are some great options available now! My friend, Priya, swears by the Kite Hill ricotta.
- Gluten-Free Adaptation: Use a gluten-free flour blend. I’ve had good results with Bob’s Red Mill 1-to-1 Baking Flour.
- Spice Level: Add a pinch of red pepper flakes to the ricotta mixture for a little kick. My family loves a bit of heat!
- Festival Adaptations: This tart would be a beautiful offering for Janmashtami or Ganesh Chaturthi – a sweet and savory treat for the gods!
Serving Suggestions
This tart is delicious on its own, but it’s even better with a side salad. A simple green salad with a light vinaigrette is perfect. It also pairs well with a glass of chilled white wine.
Storage Instructions
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold.
FAQs
1. What is the best way to select ripe heirloom tomatoes for this tart?
Look for tomatoes that are firm but yield slightly to gentle pressure. They should be fragrant and have vibrant color.
2. Can I make the tart dough ahead of time? If so, how should I store it?
Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
3. What can I substitute for ricotta cheese if I can’t find it?
You can use cottage cheese (drained well) or even cream cheese, but the flavor and texture will be different.
4. My tart crust is soggy. What could have gone wrong?
The oven might not have been hot enough, or the tomatoes might have released too much moisture. Make sure your oven is properly preheated and consider lightly salting the tomatoes before arranging them on the tart to draw out some of the excess liquid.
5. Can this tart be served warm or is it best at room temperature?
It’s delicious both ways! Warm, the crust is extra flaky. At room temperature, the flavors meld together beautifully.
6. What wine pairs well with this Heirloom Tomato & Ricotta Tart?
A crisp Sauvignon Blanc or a dry Rosé would be lovely.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
