Italian Medium

Tomato and Ricotta Tart

Name: Tomato and Ricotta Tart
Prep time: PT20MINUTES
Cook time: PT25MINUTES
Total time: PT1HOUR15MINUTES
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1 tsp sugar; 8 tbsp unsalted butter (cold, cut into 1/2-inch pieces); 2 tbsp ice water; 1 cup ricotta cheese (whole milk); 1/2 cup Parmesan cheese (grated); 1/2 cup mozzarella cheese (shredded); 1 tbsp extra-virgin olive oil; to taste as needed salt and pepper; 3 large tomatoes (sliced 1/4-inch thick and patted dry); 2 tbsp fresh basil (torn)

A crisp savory tart with a creamy three-cheese base and summer tomatoes

vegetarianbakeddinnerlunch

— (0 ratings)

⏱️ 1 hour 15 minutes 20 minutes prep · 25 minutes cook

🍽️ 6 Serves

365 Calories

14g Protein

24g Carbs

26g Fat

Why This Recipe Works

This tart relies on a trio of cheeses to create a rich, stable base for fresh tomatoes. Pre-baking the shell is the key to maintaining a crisp crust that stands up to the creamy filling.

Instructions

Preheat the oven to 375°F. Prepare and pre-bake the tart shell until golden brown and fully set, then allow it to cool slightly on a wire rack.

Combine the Parmesan, ricotta, mozzarella, and oil in a medium bowl, then season with salt and pepper to taste. Spread the mixture evenly over the bottom of the baked tart shell using a spatula until it forms a level surface that reaches the edges.

💡 Using an offset spatula makes it easier to get into the corners of the tart shell.

Arrange the tomato slices over the cheese mixture in overlapping circles, covering as much of the cheese as possible.

Bake the tart until the cheese is bubbling and the tomatoes are softened and slightly shriveled, about 20 to 25 minutes.

Cool the tart on a wire rack for 10 minutes to allow the cheese to set. Sprinkle with fresh basil and serve warm.