Indulge in the rich flavors of summer with this delightful Tomato Tart. A buttery crust, creamy filling, and ripe tomatoes come together to create a savory treat that’s perfect for any occasion. Whether you’re hosting a brunch or looking for a light dinner option, this Tomato Tart is sure to impress.
Tasting Notes:
The combination of the flaky crust, tangy tomatoes, and creamy filling creates a harmonious blend of textures and flavors. The tartness of the tomatoes complements the richness of the filling, making each bite a savory delight. This dish is a true celebration of the vibrant, sun-kissed flavors of fresh tomatoes.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1 cup cherry tomatoes, halved
- 2 large tomatoes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Kitchen Equipment:
- Food processor
- Rolling pin
- Tart pan with a removable bottom
- Mixing bowls
- Whisk
- Baking beans or pie weights
- Baking sheet
Instructions:
- Prepare the Crust:
- In a food processor, combine the flour and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, and pulse until the dough comes together.
- Turn the dough out onto a floured surface, knead it gently, then shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll out the Dough:
- Roll out the chilled dough on a floured surface to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork.
- Blind Bake the Crust:
- Line the crust with parchment paper and fill it with baking beans or pie weights.
- Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes or until the crust is golden brown. Allow it to cool.
- Prepare the Filling:
- In a bowl, mix ricotta, Parmesan, minced garlic, salt, and pepper. Spread this mixture over the cooled tart crust.
- Layer the Tomatoes:
- Arrange the halved cherry tomatoes and sliced tomatoes on top of the ricotta mixture. Drizzle with olive oil and season with salt and pepper.
- Bake the Tart:
- Place the tart on a baking sheet and bake for 25-30 minutes or until the tomatoes are tender and the crust is golden brown.
- Garnish and Serve:
- Sprinkle fresh basil leaves over the tart before serving. Allow it to cool slightly before slicing.
Pro Tips:
- Ensure the butter for the crust is cold; this helps achieve a flaky texture.
- Experiment with different tomato varieties for a burst of color and diverse flavors.
- Fresh herbs like thyme or oregano can add an extra layer of flavor to the filling.
Variations:
- Add caramelized onions for a sweet and savory twist.
- Incorporate crumbled feta or goat cheese for added creaminess.
- Top with arugula or spinach for a fresh, peppery kick.
FAQs:
Can I make the crust ahead of time?
Yes, you can prepare the crust a day in advance and refrigerate it until ready to use.
Can I freeze the Tomato Tart?
While it’s best enjoyed fresh, you can freeze the baked tart and reheat it in the oven for a quick meal later.
Tomato Tart
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1 cup cherry tomatoes, halved
- 2 large tomatoes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- In a food processor, combine the flour and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, and pulse until the dough comes together.
- Turn the dough out onto a floured surface, knead it gently, then shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Roll out the Dough:
- Roll out the chilled dough on a floured surface to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork.
4. Blind Bake the Crust:
- Line the crust with parchment paper and fill it with baking beans or pie weights.
- Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes or until the crust is golden brown. Allow it to cool.
5. Prepare the Filling:
- In a bowl, mix ricotta, Parmesan, minced garlic, salt, and pepper. Spread this mixture over the cooled tart crust.
6. Layer the Tomatoes:
- Arrange the halved cherry tomatoes and sliced tomatoes on top of the ricotta mixture. Drizzle with olive oil and season with salt and pepper.
7. Bake the Tart:
- Place the tart on a baking sheet and bake for 25-30 minutes or until the tomatoes are tender and the crust is golden brown.
8. Garnish and Serve:
- Sprinkle fresh basil leaves over the tart before serving. Allow it to cool slightly before slicing.
Nutrition Information:
Yield:
8 servingsAmount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gCholesterol: 55mgSodium: 280mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 8g
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