Simple, yet special, recipes for the home chef.

Heirloom Tomato Tart

Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

I’m thinking I should re-name my blog Foxes Love Tomatoes for the month of August each year. And maybe part of September. Because I’m full-on tomato crazed. All the time. The more, the better. I actually have several friends who hate tomatoes, and I’m not even mad at them. Because the less they eat, the more tomatoes there are for MEEEEEEEE.

Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

I knew I wanted to use heirloom tomatoes to make this a visually stunning tart. However, they were a little bit harder to find than I was expecting. My farmer’s market didn’t have any the week I needed them, and I had to stop by several grocery stores to find enough for this recipe. Was it worth it in the end? To be 100% honest, I don’t think so. While the heirlooms are beautiful, to be sure, they’re twice the price as normal tomatoes, and honestly, they taste just about the same. To me, a yellow tomato with red stripes just tastes like a regular tomato. Use whatever tomatoes you’d like for this tart, just as long as they’re in season and nice and ripe.

Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

This is a very simple tart that can come together in about 30 minutes, if you’re lazy/cool like me and use refrigerated pie crust. While the crust is blind baking in a tart pan, you can stir together a simple filling of ricotta and blue cheese. Add a touch of lemon zest to balance out the richness of the cheeses. Slice up a bounty of tomatoes. Let the empty crust cool just a few minutes, then spread it with the cheese mixture and layer the tomatoes in. Garnish simply with torn basil, sea salt and cracked black pepper. Slice, serve and savor the all-too-short tomato season.

Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

Heirloom Tomato Tart

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 16 minutes

Ingredients:

  • 1 refrigerated pie crust
  • 1 cup ricotta cheese
  • 3 ounces blue cheese
  • 1/4 teaspoon grated lemon zest
  • 1 pound assorted heirloom tomatoes, sliced
  • Torn fresh basil leaves
  • Maldon sea salt
  • Freshly cracked black pepper

Directions:

1. Preheat oven to 400 degrees F. Press crust into 9-inch tart pan; cut off excess crust hanging over edge. Use fork to poke several holes in bottom of crust. Line crust with parchment paper; fill with pie weights or dried beans. Bake 16 to 18 minutes or until light golden brown. Remove pie weights and parchment paper; transfer crust to wire rack to cool completely.

2. Meanwhile, in medium bowl, whisk ricotta, blue cheese and lemon zest until well combined.

3. Spread ricotta mixture evenly in bottom of cooled tart crust. Arrange tomatoes over ricotta; sprinkle with basil, salt and pepper. Slice and serve immediately.

This recipe originally appeared here on the NatureBox blog.

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8 Responses to “Heirloom Tomato Tart”

  1. Alice @ Hip Foodie Mom — September 3, 2014 at 10:35 am

    beautiful tart, Lori! I love tomatoes and ricotta!!! pinned and so pretty! 

    Reply

    • Lori Yates replied: — September 3rd, 2014 @ 4:02 pm

      Thanks so much, Alice!

      Reply

  2. Nichole — September 3, 2014 at 2:05 pm

    I love tomatoes. I love cheese (of alllll kinds). I love pie. WHY have I never had this? It looks perfect!

    Reply

    • Lori Yates replied: — September 3rd, 2014 @ 4:02 pm

      Haha yeah, I can’t think of a single cheese I don’t like either, Nichole 🙂

      Reply

  3. hubstown — September 3, 2014 at 3:16 pm

    I think a change in name to Foxes Love Tomatoes is an accurate description of your level of love . . . The great thing about this tart is that it kind of reminds me of a pie combined with caprese.  And, that is a beautiful thing.  MMMMMM.  Great recipe. 

    Reply

    • Lori Yates replied: — September 3rd, 2014 @ 4:03 pm

      Ohhh, you know what would be good? A mixture of basil and ricotta, and then the tomatoes. That would be even MORE like caprese.

      Reply

  4. Sophia @ NY Foodgasm — September 3, 2014 at 5:02 pm

    I NEVER tire of looking at heirloom tomatoes! Soooooo beautiful and a great combo with ricotta in this tart!

    Reply

    • Lori Yates replied: — September 8th, 2014 @ 11:28 am

      Thanks Sophia!

      Reply

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