Cherry Tomato and Ricotta Tart

Make the most of summer’s sweet tomatoes in this simple tart
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Tomato Tart

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Celebrate summer’s finest produce in this delicate, light ricotta and tomato tart.

This recipe is courtesy of Little Things by Julia.

6
Servings
696
Calories Per Serving
Deliver Ingredients

Ingredients

For the pastry

  • 2  Cups  all-purpose flour
  • Pinch of salt
  • 12  Tablespoons  unsalted butter, cubed and refrigerated
  • 1/2  Cup  plus 2 tablespoons ice water

For the tart

  • 1  Cup  ricotta cheese
  • 1/4  Cup  parmesan, grated
  • egg separated
  • fresh oregano leaves, roughly chopped, plus more for garnish
  • 1  Teaspoon  fresh thyme leaves, roughly chopped, plus more for garnish
  • clove garlic, minced
  • 1/4  Teaspoon  coarse sea salt
  • 1  Pound  cherry tomatoes, sliced into ¼” thick pieces
  • Splash of milk

Directions

For the pastry

In a bowl, combine the flour and salt. Add the butter, and, using your hands, work it into the flour, until the mixture resembles coarse meal. Gradually add the water, and mix until the dough just comes together. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

For the tart

Preheat the oven to 400 degrees F.

Roll out the dough on a floured surface, into an 11”x15” rectangle.

Roll the dough around the rolling pin, and unroll it into a 9”x13” sheet pan, so that the dough is falling over the edges on all sides. Gently press the dough into the pan. Trim the overhanging excess dough, so it just reaches the top of the pan. Cover with plastic wrap and refrigerate for 1 hour.

In a bowl, combine the ricotta, egg white, oregano, thyme, garlic, salt, and freshly ground pepper. Mix until well combined.

Remove the dough from the refrigerator and take off the plastic wrap. Spoon the ricotta mixture into the middle of the tart, and use a spatula to spread it evenly over the bottom.

Arrange the tomato slices over the ricotta mixture, and garnish with more oregano and thyme leaves.

In a small bowl, beat together the egg yolk and milk. Brush the egg wash over the exposed parts of the crust.

Bake the tart in the preheated oven for 45-50 minutes, until the crust is golden brown. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before serving.

Nutritional Facts

Total Fat
22g
31%
Sugar
16g
18%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
108g
83%
Protein
21g
46%
Vitamin A, RAE
82µg
12%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
240mg
24%
Choline, total
15mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
3µg
0%
Folate, total
135µg
34%
Iron, Fe
7mg
39%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
201mg
29%
Selenium, Se
32µg
58%
Sodium, Na
197mg
13%
Thiamin
1mg
91%
Water
74g
3%
Zinc, Zn
1mg
13%

Cherry Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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