Fresh Tomato Tart
This Heirloom Tomato Tart is a beautiful savory pie layered with a ricotta, blue cheese and fresh tomatoes.
This Heirloom Tomato Tart Recipe is a Summer Treat
The goal of this tomato tart recipe is to capture the very essence of summer in one dish.
After many years of perfecting this recipe to achieve the right balance of rich pastry to creamy cheese filling to sweet and tangy tomatoes, I think I’ve achieved it.
Why You’ll Love This Tomato Tart Recipe
- Whether you’re a seasoned chef or a kitchen novice, the easy step-by-step directions guarantee that you’ll achieve a beautiful end result.
- It looks gourmet but it’s truly simple enough to make on a weeknight.
- It’s a versatile dish that’s pretty perfect for brunch, lunch or dinner.
Fresh Tomato Tart Ingredients
- pie crust – I take a shortcut and use a refrigerated pie crust rather than making my own. I use the Pilsbury unroll-and-bake style of crust and it works beautifully.
- ricotta cheese – this is the main component of the cheese filling that will help hold the tomato slices in place inside of the tart.
- blue cheese – adds a tangy, robust flavor to the cheese filling that contrasts nicely with the flavor of the sweet tomatoes.
- lemon zest – just a bit of acid to cut through the richness of the cheese.
- heirloom tomatoes – you’ll need 1 pound total, and you can buy a variety of colors and sizes for the prettiest eye appeal.
- basil – adds a fresh herbacous note and pop of green color.
- salt and pepper – I recommend flaky sea salt (I like Maldon brand) and freshly cracked black pepper for finishing the tart.
How to Make Tomato Tart
- BAKE CRUST. Press the crust into a tart pan. Poke some holes in the bottom of the crust to vent it, then line the crust with parchment paper and fill it with pie weights or dried beans. Bake until it’s just light golden brown, then remove the weights and parchment and allow the crust to cool completely before filling.
- FILLING. While the crust is cooling, you can make the filling by whisking together the ricotta, blue cheese and lemon zest in a medium bowl.
- ASSEMBLE. Spread the ricotta mixture over the bottom of the cooled tart crust, then arrange all of the sliced tomatoes over the cheese. Sprinkle the tart with basil, salt and pepper. Slice and serve immediately.
Variations for Tomato Tart with Pie Crust
- CHEESE – Don’t like blue cheese? Swap it for feta or a bit of crumbled goat cheese to add complexity to the ricotta.
- HERBS – You can use thyme, oregano or rosemary in addition to, or in place of, the basil.
Home Chef Tips
- Opt for just-ripe but still firm tomatoes. Overly ripe tomatoes will bring an excessive amount of moisture to the tart, while underripe ones won’t have a robust flavor.
- Don’t be shy with the salt and pepper – tomatoes benefit from ample seasoning.
How to Serve
Tomato tart can be served in a variety of ways to suit different occasions:
- APPETIZER – Cut it into small wedges for a sophisticated light bite.
- BRUNCH – Serve alongside make ahead egg muffins and a mimosa recipe for a delightful morning spread.
- DINNER – Pair with a fresh green salad tossed with my honey mustard dressing recipe or lemon tahini dressing for a light but satisfying meal.
Storing Fresh Tomato Tart
Tomato tart is best eaten right after it is made. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The pie crust will likely get soggy, which is why it’s best to eat this right away!
Heirloom Tomato Tart with Pie Crust
This Heirloom Tomato Tart is a beautiful savory pie layered with a ricotta, blue cheese and fresh tomatoes.
Ingredients
- 1 refrigerated pie crust
- 1 cup ricotta cheese
- 3 ounces blue cheese
- ¼ teaspoon grated lemon zest
- 1 pound assorted heirloom tomatoes sliced
- Torn fresh basil leaves
- Maldon sea salt
- Freshly cracked black pepper
Instructions
- 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.
- Meanwhile, in medium bowl, whisk ricotta, blue cheese and lemon zest until well combined.
- Spread ricotta mixture evenly in bottom of cooled tart crust. Arrange tomatoes over ricotta; sprinkle with basil, salt and pepper. Slice and serve immediately.
Notes
- Opt for just-ripe but still firm tomatoes. Overly ripe tomatoes will bring an excessive amount of moisture to the tart, while underripe ones won’t have a robust flavor.
- Don’t be shy with the salt and pepper – tomatoes benefit from ample seasoning.
Calories: 267kcal, Carbohydrates: 19g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 319mg, Potassium: 287mg, Fiber: 2g, Sugar: 2g, Vitamin A: 922IU, Vitamin C: 10mg, Calcium: 174mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.
Could I use a glass pie plate – cannot find tart pans around here.
Oh, definitely! A glass pie plate will work just fine. Enjoy, Nancy!
I NEVER tire of looking at heirloom tomatoes! Soooooo beautiful and a great combo with ricotta in this tart!
Thanks Sophia!
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. Â And, that is a beautiful thing. Â MMMMMM. Â Great recipe.Â
Ohhh, you know what would be good? A mixture of basil and ricotta, and then the tomatoes. That would be even MORE like caprese.
I love tomatoes. I love cheese (of alllll kinds). I love pie. WHY have I never had this? It looks perfect!
Haha yeah, I can’t think of a single cheese I don’t like either, Nichole 🙂
beautiful tart, Lori! I love tomatoes and ricotta!!! pinned and so pretty!Â
Thanks so much, Alice!