Name: Tomato Ricotta Tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 ¼ cup all-purpose flour; 2 tablespoons pine nuts, toasted and chopped; ¼ teaspoon kosher salt; ¼ teaspoon baking powder; ¼ teaspoon ground black pepper; ¼ cup extra virgin olive oil; 3 tablespoons ice water; ¾ cup part-skim ricotta cheese; 1 large egg, lightly beaten; 2 cloves garlic, minced; ½ teaspoon kosher salt; ½ cup chopped fresh basil, divided; ½ cup shredded Gruyere cheese, divided; 1 pound fresh tomatoes, seeded and sliced ¼-inch thick

This Tomato Ricotta Tart is a rustic yet elegant dish that beautifully highlights the flavors of ripe summer tomatoes, creamy ricotta, and fresh basil. With a nutty pine nut crust and melted Gruyere cheese, it’s perfect for brunch, a light dinner, or as a show-stopping appetizer at gatherings. It’s fresh, flavorful, and irresistibly comforting.

Tomato Ricotta Tart

Why You’ll Love This Recipe

Fresh and seasonal: A perfect way to enjoy ripe summer tomatoes.
Nutty, savory crust: The addition of pine nuts gives the crust an earthy, unique flavor.
Elegant yet simple: Easy to prepare but impressive enough for entertaining.
Versatile serving: Works as a main dish, side dish, or appetizer.
Make-ahead friendly: Tastes just as good reheated, making it ideal for weekly meal planning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 ¼ cup all-purpose flour
2 tablespoons pine nuts, lightly toasted and coarsely chopped
¼ teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
3 tablespoons ice water

For the filling:
¾ cup part-skim ricotta cheese
1 large egg, lightly beaten
2 cloves garlic, minced
½ teaspoon kosher salt
½ cup chopped fresh basil, divided
½ cup shredded Gruyere cheese, divided
1 pound fresh tomatoes, seeded and sliced ¼-inch thick

directions

Preheat oven: Heat oven to 450°F (232°C). Lightly spray a 9-inch pie pan with cooking spray.
Make the crust: In a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to blend. Combine olive oil and water in a cup, then slowly pour into the processor while running until dough is crumbly and just begins to come together.
Form and bake crust: Sprinkle dough into the prepared pie pan. Press evenly across the bottom and up the sides with your fingers. Bake for 10 minutes. Remove and set aside.
Prepare filling: In a bowl, mix ricotta, egg, garlic, salt, ¼ of the chopped basil, and ¼ cup Gruyere. Spread evenly over the baked crust.
Layer tomatoes: Arrange tomato slices in overlapping circles on top of the ricotta mixture. Sprinkle remaining ¼ cup Gruyere over the tomatoes.
Bake tart: Bake for 25 minutes, until cheese is melted and filling is set.
Finish and serve: Let tart rest for 10 minutes. Sprinkle with remaining fresh basil before slicing. Serve warm.

Servings and timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Cheese swap: Try mozzarella, Parmesan, or goat cheese instead of Gruyere.
Different herbs: Add oregano, thyme, or rosemary for an herb-forward twist.
Extra veggies: Layer in caramelized onions, zucchini slices, or roasted red peppers.
Gluten-free version: Use a gluten-free flour blend for the crust.
Crustless option: Skip the crust entirely for a lighter, quicker version—simply bake the filling with tomatoes in a greased pan.

storage/reheating

Store leftover tart in an airtight container in the refrigerator for up to 1 week. Reheat slices in the oven at 350°F until warmed through, or microwave for 30–45 seconds for convenience.

This tart can also be frozen. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I make the crust without pine nuts?

Yes, you can omit them or replace with walnuts, almonds, or sunflower seeds for a similar texture.

Do I need to seed the tomatoes?

Yes, removing the seeds helps prevent the tart from becoming watery.

Can I use store-bought pie crust?

Absolutely, but the pine nut crust adds a unique flavor you won’t want to miss.

Can I make this tart ahead of time?

Yes, you can prepare and bake the tart a day in advance. Reheat gently before serving.

What type of tomatoes work best?

Firm, ripe varieties like Roma or heirloom tomatoes work well since they have less water content.

How do I keep the tart from being soggy?

Seeding tomatoes and pre-baking the crust helps prevent excess moisture.

Can I make this tart vegetarian?

It already is! Just make sure your cheese is vegetarian-friendly.

What can I serve with this tart?

Pair it with a green salad, roasted vegetables, or a light soup.

Can I freeze the tart before baking?

Yes, assemble the tart fully, wrap tightly, and freeze unbaked. Bake directly from frozen, adding extra cooking time.

How do I know when the tart is done?

The filling should be set, and the cheese melted and slightly golden on top.

Conclusion

Tomato Ricotta Tart is a delightful way to showcase the best of summer flavors in an elegant, savory dish. With its creamy ricotta base, juicy tomatoes, and aromatic basil layered over a nutty crust, it’s both simple and impressive. Perfect for brunch, lunch, or dinner, this tart is a versatile recipe you’ll find yourself making again and again.