This Heirloom Tomato Ricotta Tart features a buttery, flaky crust filled with a creamy blend of ricotta, parmesan, and cream cheese. Topped with juicy tomatoes, fresh basil, and aromatic oregano leaves, it’s as delicious as it is beautiful. A perfect dish for weekend breakfasts or brunches, especially during tomato season.
INGREDIENTS
For the Tart Dough
- 3 tablespoons almond flour/meal
- 1 ¼ cups (155 grams) all-purpose flour, plus extra for rolling
- Pinch of salt
- ½ cup (115 grams) cold unsalted butter
- 2-4 tablespoons ice-cold water
For the Ricotta Filling
- 1 cup (245 grams) fresh ricotta cheese, at room temperature
- 4 ounces (115 grams) cream cheese, at room temperature
- ½ cup grated parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
For the Topping
- 2 cups tomatoes (a mix of cherry and heirloom is ideal)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup fresh basil leaves, loosely packed
- 2 tablespoons fresh oregano leaves
- 1 tablespoon pine nuts (optional)
INSTRUCTIONS
Prepare the Tart Dough
- In a large bowl, combine the almond flour, all-purpose flour, and salt.
- Cut the cold butter into the flour mixture using your hands until it resembles coarse crumbs.
- Gradually add 2 tablespoons of ice water, stirring with a wooden spoon, until the dough starts to come together. Add more water, 1 tablespoon at a time, until the dough is moist enough to hold together.
- Shape the dough into a 4-inch disk, wrap in plastic, and refrigerate for 30 minutes to an hour.
Make the Ricotta Filling
- In a bowl, combine the ricotta, cream cheese, and parmesan using a rubber spatula.
- Fold in the lemon zest and juice, and season with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
Assemble the Tart
- Preheat the oven to 400°F (205°C).
- Roll the chilled dough on a well-floured surface into an 11-inch circle.
- Transfer the dough into a 9-inch tart pan with a removable bottom, pressing it into the edges. Trim any excess dough and prick the bottom with a fork.
- Freeze the dough for 15 minutes.
- Line the dough with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove the beans and parchment. Continue baking for another 20-25 minutes, until the crust is lightly golden. Cool on a wire rack for at least 15 minutes before filling.
Prepare the Tomato Topping
- Halve or quarter the tomatoes and place them in a bowl. Toss with olive oil, salt, and pepper.
Assemble the Tart
- Once the crust has cooled, spread the ricotta filling evenly over the tart, smoothing the top with a spatula or spoon.
- Layer the tomatoes on top and garnish with fresh basil, oregano, and pine nuts (if using).
- Finish with a sprinkle of salt and freshly cracked pepper.
NOTES
- Make ahead: You can prepare all the components (crust, filling, and topping) a day in advance and store them separately in the fridge. Assemble and bake the tart on the day you plan to serve it.
- Leftovers: Store any leftover tart in an airtight container in the fridge for up to 2 days.
Nutrition (Per Serving)
- Calories: 351
- Carbohydrates: 20g
- Protein: 10g
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 67mg
- Sodium: 317mg
- Potassium: 192mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 1067 IU
- Vitamin C: 6mg
- Calcium: 182mg
- Iron: 2mg
