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A tomato tart is the ultimate summer dish with creamy ricotta, juicy tomatoes, and herb-filled crust. Simple and packed with the best peak-season flavor.
Why I Love To Make This Tomato Tart
Every year, as tomato season hits its peak, I look for any excuse to showcase the vibrant colors and juicy sweetness of my garden harvest. You know how I love to grow tomatoes, especially heirloom varieties with unique colors!
This tomato tart is one of my go-to summer staples. With a buttery crust infused with dill and Parmesan and a creamy ricotta base layered under perfectly ripe tomato slices, this tart hits that sweet spot between rustic charm and refined flavor.
Whether you’re serving this at a brunch, as a light lunch, or a starter for a summer dinner party, it’s a dish that turns simple ingredients into something that feels truly celebratory.
A few reasons to love this tomato tart:
- Herb-packed crust – Parmesan and dill in the crust give every bite a savory depth, and it’s a great way to use up some of the garden herbs!
- Fresh summer flavor – Tomatoes are the star, and this tart lets them shine.
- Creamy ricotta base – Light, tangy, and herby, it’s the perfect contrast to juicy tomatoes.
- Make-ahead friendly – Both crust and filling can be prepped in advance.
Tomato Tart Ingredients
This recipe is divided into two parts: a homemade savory crust with herbs and Parmesan, and a creamy herbed ricotta filling topped with fresh summer tomatoes. Here are some of the important ingredients:
- Heavy cream, egg yolk, and flour – Creates the structure and richness of the crust.
- Granulated sugar – Balances the savory ingredients with just the right amount of sweetness.
- Fresh dill and Parmesan cheese – Infuses the crust with herby and savory flavor.
- Ricotta – The creamy base for the filling. I recommend taking the extra step of removing some of the excess liquid from the ricotta using a paper towel (see below for more).
- Fresh tarragon and parsley – Adds freshness, color, and flavor to the filling.
- Lemon – Brightens the filling’s flavor.
- Tomatoes – The obvious stars of the show when it comes to this tart. In this recipe, they’re sliced and seasoned and shingled on top. I love to search for heirloom varieties in multiple colors so that the resulting tart is a feast for the eyes as well.
- Fresh basil – For a final pop of freshness and color. Plus, is there anything better than tomatoes and basil?
The full amount of each ingredient can be found in the recipe card below.
How to Make a Tomato Tart
Making this beautiful tart is the perfect way to enjoy the best of the summer season, and it all comes together in three main steps.
Make the crust – In a small bowl, whisk together the heavy cream and egg yolk; set aside. In a food processor, pulse together the flour, salt, black pepper, sugar, dill, and Parmesan. Add the cubed butter and pulse until the mixture forms pea-sized crumbs. Slowly drizzle in the cream mixture and pulse until a loose dough forms. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface into a circle 1 to 2 inches larger than your tart tin. Press into the tin, trimming any excess, and make sure it’s nestled into all the edges. Freeze for 20 minutes.
Preheat the oven to 375°F. Prick the crust all over with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until golden. Cool completely.
Make the filling – In a medium bowl, mix the ricotta, salt, black pepper, garlic, tarragon, parsley, and lemon zest until combined.
Assemble the tart – Spread the ricotta filling into the cooled crust. Slice the tomatoes and place them on a paper towel to soak up extra moisture. Season with salt and pepper, then layer them over the filling. Garnish with fresh basil.
Pro Tips
- Chill the dough thoroughly – A well-chilled dough is easier to roll out and bakes into a flakier crust.
- Blot the ricotta – Removing excess moisture with a paper towel keeps the crust from getting soggy. I know it seems like an extra step, but it will make for a more delicious crust in the end!
- Use ripe tomatoes – The fresher and juicier your tomatoes, the better the flavor.
- Garnish right before serving – Basil is most vibrant when added at the end.
Serving
Serve the tart at room temperature, slightly chilled, or cold. It works well paired with a crisp summer salad or a Hugo spritz for an easy-breezy garden-inspired meal.
Storage Tips
- Refrigerate – Store any leftovers in an airtight container for up to 2 days. When ready to eat, enjoy cold or let it come to room temperature.
- Freeze – I wouldn’t recommend this, as the tomatoes and ricotta may weep once thawed.
More Summer Recipes
Watch How to Make This Recipe
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Tomato Tart
Ingredients
For the crust
- 2-3 tbsp heavy cream
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup granulated sugar
- ¼ cup chopped fresh dill
- ½ cup finely grated Parmesan cheese
- 8 tbsp unsalted butter cubed
For the filling
- 2 cups ricotta cheese
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 clove garlic grated
- 1 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh parsley
- 1 lemon zested
- 2-3 medium tomatoes
- fresh basil to garnish
Instructions
- Prepare the crust: In a small bowl, mix the heavy cream and egg yolk together until combined. Set aside.2-3 tbsp heavy cream, 1 egg yolk
- Place flour, salt, black pepper, sugar, fresh dill, and Parmesan in a food processor and pulse a few times to combine. Add butter and pulse until a small, pea-sized crumb forms. Pour in the egg yolk and heavy cream mixture and pulse until a loose dough has formed. Form into a disk and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes.1 ½ cups all-purpose flour, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ½ cup granulated sugar, ¼ cup chopped fresh dill, ½ cup finely grated Parmesan cheese, 8 tbsp unsalted butter
- Lightly flour worktop surface and roll out dough into a circle that is 1 to 2 inches larger than the tart tin. Place in tart tin, removing excess overhang and ensuring it is pressed into all the ridges. Place in the freezer for 20 minutes to chill.
- Preheat oven to 375°F.
- Once the dough has chilled, remove and prick with a fork. Line with parchment paper and baking beans or pie weights. Place prepared crust in the preheated oven for 15 minutes. Remove parchment and beans and bake for an additional 5 minutes or until golden brown. Cover edges with foil if they are getting too dark. Remove from oven and cool.
- Make the filling: Place ricotta on a paper towel-lined plate and spread evenly. With another paper towel, blot the top to remove excess moisture. This will ensure your crust does not get soggy once the filling is added.2 cups ricotta cheese
- In a medium bowl, add the ricotta, salt, black pepper, garlic, tarragon, parsley, and lemon zest. Mix until combined.½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp chopped fresh tarragon, 2 tbsp chopped fresh parsley, 1 lemon, 1 clove garlic
- Assemble the tart: Pour the filling into the baked crust and smooth evenly over the crust.
- Slice tomatoes ¼-inch thin and place on a paper towel to absorb excess moisture. Sprinkle with salt and black pepper. Shingle tomatoes across the top of the filling. Garnish with fresh basil and serve.2-3 medium tomatoes, fresh basil
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
