Summer gives us endless opportunities to enjoy fresh tomatoes. Whether you grow them yourself or find the opportunity to walk through your local farmer’s markets, mounds and mounds of delicious tomatoes are ripe and ready for so many uses. Honestly, I can just slice and eat them for a meal on their own but I also love using them in tarts, salads, sauces, soups, and sandwiches. While I love a tart made with a pate sucre (a French all-purpose pastry or tart crust), sometimes a quick and more summer-friendly alternative is in order. This “tart” cheats slightly on the crust but produces a delicious tart worthy of any entertaining summer brings!
I love to use this for rustic and elegant entertaining. Place the tart on a board and set it right on the table. Serve each piece with a drizzle of good olive oil and some flaky salt. Enjoy the fresh flavors of summer!
Watch how to make this tomato tart
For the crust
- 45 Ritz-style crackers
- 6 tbsp unsalted butter melted and slightly cooled
- 5 tbsp sugar
- ½ tsp freshly ground black pepper
For the filling
- 2 cups ricotta cheese
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp fresh tarragon optional
- 2 tbsp fresh parsley
- 2 tbsp fresh chives
- 2 medium tomatoes I prefer colorful heirloom varieties
- fresh basil for garnish
For the crust
- Place crackers in a food processor and pulse to a fine crumb texture.45 Ritz-style crackers
- Add sugar and pepper and pulse to combine.5 tbsp sugar, ½ tsp freshly ground black pepper
- With the processor running, add melted butter and continue processing until everything is combined.6 tbsp unsalted butter
- Pour crumbs into tart shell (you can also use a 9-inch pie shell) and evenly press over the bottom and up the sides. Firmly press in the crumbs to ensure a sturdy crust. Use the bottom of a measuring cup to assist on the sides.
- Place prepared crust in a preheated 325°F oven for 15 minutes until the crumb is fragrant and lightly golden.
- Remove from oven and cool.
For the filling
- Place ricotta, salt, and pepper in a food processor and pulse to combine. Add tarragon, parsley and chives and process until herbs are chopped.2 cups ricotta cheese, ½ tsp salt, ½ tsp pepper, 1 tbsp fresh tarragon, 2 tbsp fresh parsley, 2 tbsp fresh chives
- Pour filling into prepared crust and smooth evenly over the crust.
- Slice tomatoes ⅛- to ¼-inch thin and shingle across the top. If you want to prepare the crust and filling a couple of hours in advance, fill the tart shell and place in the refrigerator. Then place the tomatoes on the filling right before serving.2 medium tomatoes
- Garnish with fresh basil and serve.fresh basil for garnish
- I know sugar seems odd in a savory crust but it is essential in cracker crumb crusts. The sugar melts into the crumbs during baking and when it cools, it hardens and becomes a crust that stays together and holds any filling!