Savory Tomato and Three-Cheese Tart
A crisp, buttery crust topped with salted plum tomatoes and a creamy ricotta base.
Why This Recipe Works
Salting the plum tomatoes and draining them thoroughly is the essential step for a crisp, non-soggy crust. This technique concentrates the tomato flavor while allowing the trio of cheeses to form a rich, stable base.
Instructions
Arrange the tomato slices in a single layer over several layers of paper towels and sprinkle with salt. Let them stand for 30 minutes to draw out excess moisture, then blot the tops dry with more paper towels.
Whisk the olive oil and garlic together in a small bowl. Transfer 1 tablespoon of this garlic oil mixture to a medium bowl and set the remainder aside.
Add the Parmesan, ricotta, mozzarella, and pepper to the medium bowl with the tablespoon of oil. Stir until the mixture is well combined and smooth.
Spread the cheese mixture evenly over the bottom of the baked and cooled tart shell using a small offset spatula or the back of a spoon.
Shingle the drained tomatoes on top of the cheese layer in overlapping concentric circles. Brush the tomatoes with the remaining garlic oil to prevent them from drying out in the oven.
Bake at 425°F until the tomatoes are slightly wilted and the cheese is bubbly, about 12 to 15 minutes.
Let the tart cool on a wire rack for 5 minutes. Sprinkle with fresh basil and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The tart dough can be made 1 day ahead, kept wrapped in the refrigerator, and blind-baked. The cheese mixture can be prepared a few hours ahead and refrigerated.
What substitutions can I make?
- part-skim ricotta cheese: whole-milk ricotta (do not use fat-free)
