Heirloom Tomato and Whipped Ricotta Tart
Not only is this savory tart delectable, but it also screams summer with the fresh heirloom tomatoes and basil as the star of the show. The vibrant colors make this tart almost too beautiful to eat…almost being the key word!
I only have good things to say about this tart. It’s seriously so good and the perfect summer recipe. It would be fabulous served at a brunch, or to have as a lunch or appetizer while having guests over. My Whipped Ricotta recipe pairs so perfectly with the heirloom tomatoes and a drizzle of balsamic glaze on top is highly encouraged if you feel so inclined. You’ll want to gaze at how beautiful this tart is after it’s all prepared. The pops of color between the heirloom tomatoes and basil are just stunning. Tarts are often on the sweeter side; however, this savory version is a must try.
- -‘Perfect Pie Crust’ recipe from Ina Garten (Follow the link in the instructions)
- Whipped Ricotta from my ‘Whipped Ricotta & Roasted Tomato Crostini’ recipe (Follow the link in the instructions)
- Heirloom tomatoes, sliced (Any variety and amount you would like)
- 1/4 cup Fresh Basil, a few whole leaves and chop up the rest
- Salt & Pepper to taste
- Tart Crust Instructions
- I acquired the dough recipe from Ina Garten, which is actually a pie crust recipe. It is a little flakier dough then a traditional tart dough would be. Linked is the Ina Garten ‘Perfect Pie Crust’ recipe. This recipe makes 2 crusts, so you can freeze one of them for a later use.
- Follow the ‘Perfect Pie Crust’ recipe and once it is done chilling, move the oven rack into the lower third of the oven. Preheat the oven to 400*F.
- Roll out the dough to about a 10-inch circle around 1/8 inch thickness, and place into a 9x1.125-inch round tart pan with a removable bottom. Press down the dough to fit into the pan snugly against the sides.
- Using a fork, poke holes in the bottom of the dough so it doesn’t rise up.
- Place a piece of parchment paper into the pan on top of the dough and fill with pie weights, or dry beans. This will again, help it from rising. Bake for 12 minutes and then remove the parchment paper and weights and bake for another 10 minutes until the crust is golden brown.
- Cool completely on a wire rack in the tart pan.
- Tart Filling Instructions
- Follow my recipe for ‘Whipped Ricotta’, however add in 1 cup of ricotta instead of ¾ cup for this recipe. Everything else can remain the same.
- Once combined, add into the tart crust and spread evenly.
- Slice up the tomatoes, on the thinner side. Place on top of the ricotta filling in any pattern you wish. Add the whole basil leaves and chopped basil on top. Sprinkle with salt and pepper.
- Serve immediately, or chill in the refrigerator until ready to serve.
- For the heirloom tomatoes, I wanted a variety of colors, so I chose 4 different tomatoes and did a few slices of each to arrange on the tart. You can do as many or as few different tomatoes as you choose!
- If you use a larger tart pan, be sure to roll out the dough slightly larger to ensure the dough fits into the pan.