Tomato Tart
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.
Servings: 8 slices
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
If you want to prepare the crust and filling a few hours in advance, fill the tart shell and place it in the refrigerator. Then place the tomatoes and basil on the filling right before serving.
Nutrition
Serving: 1slice | Calories: 401kcal