Tomato and Ricotta Tart

Name: Tomato and Ricotta Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 pre-made pie crust; 500g ricotta cheese; 2 large eggs; 100g grated Parmesan cheese; Salt and pepper to taste; 500g mixed heirloom tomatoes, sliced; 2 tablespoons olive oil; Fresh basil leaves for garnish

Highlighted under: Oven Planning

I always find myself drawn to the vibrant colors and flavors of a Tomato and Ricotta Tart. It’s a beautiful dish that brings together the freshness of ripe tomatoes and the creamy richness of ricotta cheese. Whenever I prepare this tart, I am reminded of sunny afternoons spent in the garden, picking tomatoes straight from the vine. This recipe is not only easy to make but also perfect for a light lunch or a special occasion. Let me share my favorite method to make this delightful tart that is sure to impress!

Created by

Violet Kingsley

Last updated on 2026-01-07T11:57:34.858Z

I’ve made this Tomato and Ricotta Tart numerous times, and each slice manages to evoke the taste of summer. The blend of creamy ricotta and tangy tomatoes makes it a perfect dish for gatherings. The key is to allow the tart to rest before serving, as this helps the flavors meld beautifully.

One particular tip I’ve learned is to use a mix of heirloom tomatoes for that rainbow of colors and flavors. Combining different varieties not only enhances the taste but also makes the tart a visual feast. I often serve it with a simple arugula salad on the side for a refreshing balance.

        Why You Will Love This Recipe
        The rich creaminess of ricotta paired with fresh tomatoes is irresistible.
A perfect blend of textures: flaky crust and gooey filling.
The vibrant colors make it a stunning centerpiece for any meal.

      

The Role of Ricotta Cheese

Ricotta cheese is the star of this tart, providing a creamy texture and mild flavor that allows the tomatoes to shine. When selecting ricotta, choose a high-quality, fresh product as this will significantly enhance the overall taste of the tart. Strained ricotta has less moisture, which helps prevent a soggy filling. If you want to switch it up, goat cheese can be a delightful alternative, offering a tangy flavor that pairs beautifully with the sweetness of the heirloom tomatoes.

To achieve the perfect consistency for your filling, you'll want to mix the ricotta with the eggs until the mixture is completely smooth. This not only helps bind the ingredients together but also makes the filling fluffier. Mixing by hand is an option, but using a food processor can make the process quicker, ensuring there are no lumps that could disrupt the creamy texture.

Tomato Selection and Preparation

When it comes to tomatoes, using mixed heirloom varieties will elevate your tart both in flavor and presentation. Aim for tomatoes that are ripe but firm, as overripe ones tend to release too much juice, making your tart soggy. Slice them evenly to allow for uniform cooking and an aesthetically pleasing presentation. I recommend letting the sliced tomatoes rest on paper towels for a few minutes to absorb extra moisture before placing them on the tart.

If heirloom tomatoes are unavailable, you can substitute with Roma or vine-ripened tomatoes. Just keep in mind that you may need to adjust the seasoning, as different tomato varieties can vary in sweetness and acidity. To enhance their flavors, briefly marinating the tomato slices in olive oil, salt, and herbs can add another layer of complexity to the dish.

Make-Ahead Tips and Serving Suggestions

One of the great things about this Tomato and Ricotta Tart is that it can be prepared ahead of time. You can assemble the tart in advance, cover it tightly with plastic wrap, and store it in the refrigerator for up to a day before baking. This way, you can save time on busy days while still serving a fresh dish. Just make sure to let it sit at room temperature for about 15 minutes before baking to ensure it cooks evenly.

For serving, consider adding a light arugula salad drizzled with lemon vinaigrette to complement the richness of the tart. If you want to take it a step further, serving with a side of pesto can introduce a delightful burst of flavor that harmonizes well with the ricotta and tomatoes. This dish also holds up well when reheated, making it perfect for leftovers; just place it back in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

Ingredients

Gather these fresh ingredients to make your tart truly shine!

For the Tart

1 pre-made pie crust
500g ricotta cheese
2 large eggs
100g grated Parmesan cheese
Salt and pepper to taste

For the Topping

500g mixed heirloom tomatoes, sliced
2 tablespoons olive oil
Fresh basil leaves for garnish

Once you have everything ready, you’ll enjoy the magic of creating this tart!

Instructions

Follow these simple steps for a delicious Tomato and Ricotta Tart!

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Filling

In a bowl, mix the ricotta cheese, eggs, Parmesan, salt, and pepper until smooth.

Assemble the Tart

Place the pie crust in a tart pan, pour in the ricotta mixture, and arrange the sliced tomatoes on top.

Bake the Tart

Bake in the preheated oven for 30 minutes, or until the crust is golden and the filling is set.

Garnish and Serve

Drizzle the tart with olive oil, garnish with fresh basil, and let it rest for 10 minutes before serving.

Enjoy your delightful Tomato and Ricotta Tart warm or at room temperature!

Pro Tips

For an extra layer of flavor, add a sprinkle of garlic powder or fresh herbs to the ricotta filling.

Troubleshooting Common Issues

If your tart filling seems watery after baking, you may have overcooked the tomatoes or used a particularly juicy variety. To combat this in the future, consider pressing the tomato slices between paper towels before adding them to the tart, or par-cooking them lightly to reduce excess moisture. A sprinkle of bread crumbs on the bottom of the crust can also help absorb any juices released during baking.

Another common issue can arise if the crust becomes too brown before the filling sets. To prevent this, you can cover the edges of the pie crust with foil during the first half of baking and remove it for the remaining time. Keep an eye on the tart as it bakes, and use visual cues such as golden edges and a firm filling to determine when it’s done.

Scaling the Recipe

This recipe for Tomato and Ricotta Tart can easily be scaled up or down depending on your needs. If you're hosting a larger gathering, consider doubling the recipe and making it in a larger rectangular tart pan. Just remember that the baking time may increase slightly, so keep an eye on the color and set of the filling as it cooks.

Alternatively, if you're cooking for one or two, you can halved the ingredients and use smaller tart pans or even individual ramekins. This makes for an elegant presentation and can help control portion sizes. Just adjust the baking time accordingly, usually reducing it by about 5 to 10 minutes for smaller tarts.

Questions About Recipes

→ Can I use a homemade crust instead of a pre-made one?

Absolutely! A homemade crust can add a personal touch and enhances the flavor.

→ What type of tomatoes works best for this recipe?

Heirloom tomatoes are great for their flavor and appearance, but you can use any ripe tomatoes.

→ Can I make this tart ahead of time?

Yes, you can prepare it a day in advance and reheat it before serving for convenience.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.