Tomato Ricotta Tart

Possibly the only thing I will turn my oven on for in the heat of August is a tomato tart. What may be my favorite month (because of my birthday and unbeatable end-of-summer nights) gets even better with tomato season. Juicy, sweet, a little acidic, extremely savory…August tomatoes are hard to beat.

For as long as I can remember my father has grown tomatoes in our backyard every summer, resulting in so many tomatoes we often have more than we can eat. Halved cherry tomatoes tossed with capers, parsley, salt, and really good olive oil, become a staple breakfast on top of toast. Chopped tomatoes get mixed into our Friday night pasta. BLTs turn into mostly tomato sandwiches. Etc, etc.

But arguably the best way to enjoy August tomatoes is in a tart, with a thick layer of ricotta, fresh basil, and a buttery pie crust. It’s more of a method rather than a recipe: measurements can be eyeballed and ingredients can be substituted. Perfect for those lazy days of summer, right?

The crust
Really anything can be used, from homemade to store bought. Pie dough and puff pastry are the best options, but the method may change depending on which you use. Pie dough works best in a structured vessel — a tart pan with a removable bottom, classic pie plate, cake pan, or anything about 9-inches in diameter will work. Puff pastry works best rolled out flat onto a sheet pan, but be sure to poke some holes with a fork, leaving a border un-poked to puff up as a crust. My favorite route is a classic all-butter pie dough. 

The ricotta
Think of this as what you might stuff pasta shells with, or layer between sheets of lasagna. Mix ricotta with egg white, chopped herbs, pecorino or parmesan, and salt/pepper. The egg is essential, making it so the cheese stays firm and doesn’t ooze out everywhere. Though I’ve never tried substitutions, I’ve seen recipes using cottage cheese or goat cheese in place of ricotta.

The tomatoes
As already mentioned, summer tomatoes are very juicy. While this may be desired for some uses, it could make tarts soggy. I slice my tomatoes ¼-½ inch thick and lay them on paper towels. Then I sprinkle them with salt which will draw out water. It only takes about 5 minutes and can be done while the crust par-bakes. Before you lay them over the ricotta to bake, pat them dry, then sprinkle with some more salt/pepper and drizzle with olive oil. Some slices are reserved to stay fresh on top, and the contrast between those and the slices baked into the ricotta is truly a chef’s kiss moment.

Pie crust
• 1.5 cups of all purpose flour
• ½ cup of butter, sliced thinly
• ½ tsp salt
• 3-6 tbsp water

Ricotta filling
• 2 cups ricotta
• 1 egg white
• Handful of chopped herbs basil / parsley
• ½ tsp salt
• Cracked black pepper

Tomatoes – medium sized, sliced ¼-½ inch thick
• For baking: 4-6 tomatoes
• For serving raw on top: 2-3 tomatoes
• Salt
• Chopped parsley for garnish
• Drizzle of olive oil

1. Make the crust: add flour to a large bowl and add slices of butter. Squish the butter into the flour with your hands until mostly incorporated (some pats of butter can still hold their shape). Drizzle in water 1 tbsp at a time until the dough forms and can be shaped, but is still a little dry. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes or overnight.

2. Slice the tomatoes for baking and sprinkle with salt; lay out on paper towels.

3. Mix the ricotta filling in a medium bowl.

4. Roll out the crust and place into a tart pan, pressing into the edges evenly. Par-bake at 375°F for 15 minutes or until lightly browned.

5. Remove from oven and pour in ricotta filling. Lay tomato slices on top.

6. Bake for 25-45 minutes, depending on your oven. It’s ready when the ricotta mixture becomes opaque and firm and the tomatoes look deeply roasted.

7. When it’s done, let it rest for 10-15 minutes. Top with raw slices of tomato, chopped herbs, and a drizzle of olive oil.