Tomato and Ricotta Tart


  • *Pastry:
  • 2 cups all purpose flour
  • 1/3 cup ice cold water
  • 1 teaspoon salt
  • 8 ounces cold butter (cut into 1/2" pieces)
  • Filling:
  • 1/4 Cup extra-virgin olive Oil
  • 1/2 pound Heirloom Tomatoes (sliced) or San Marzano plum tomatoes
  • 1/2 bunch fresh thyme leaves or basil
  • 2 cloves sliced garlic
  • coarse salt and fresh black pepper
  • 8 ounces ricotta cheese (fresh is best)

    Make Crust:
  1. Dissolve salt in ice cold water.
  2. In a standing mixer, cut butter into flour with cold paddle, about 45 seconds. Add water all at once and run mixer at medium speed until dough comes together.
  3. Form dough into two discs and chill 1/2 hour.
  4. Remove dough from fridge and roll out 1/8" thick.
  5. Preheat the oven to 350 degrees F.
  6. Press pastry dough into tart shell and use a fork to poke the bottom all over. Blind bake 15 minutes then cool.
  7. In a large bowl toss the tomatoes with all of the thyme (or half the basil), garlic, a few cracks of black pepper, and a large pinch of salt.
  8. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.
  9. Layer the tomatoes on the crust. Dollop with spoonfuls of ricotta, drizzle with olive oil and bake for 15-20 minutes. Sprinkle the top with fresh chopped basil. Serve warm or at room temperature.

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