This Tomato Tart with Ricotta and Pesto is an exquisite culinary creation, a savory and delightful celebration of summer’s bounty. Bursting with the vibrant flavors of ripe, juicy tomatoes and fragrant fresh basil, this elegant tart is destined to become the star of your next brunch, luncheon, or light supper. Its stunning visual appeal and harmonious blend of textures and tastes will undoubtedly impress your guests and leave a lasting impression.
Why This Savory Tomato Tart is a Must-Try!
Our Italian-inspired Tomato Tart with creamy ricotta cheese and fragrant basil pesto offers an unparalleled gastronomic experience, making it perfect for various occasions from a sophisticated brunch to a casual lunch or a satisfying light supper when paired with a crisp salad or a warm bowl of soup. This recipe transforms simple, fresh ingredients into a masterpiece of flavor and presentation.
Visually captivating, the tart’s surface is adorned with beautifully arranged, fresh-cut tomatoes, making it an ideal showcase for the sun-ripened jewels you’ve either cultivated in your garden or carefully selected from your local farmer’s market. The delicate sweetness of the basil, integral to the vibrant pesto, combined with the mild, milky richness of the ricotta, creates a perfect counterpoint to the savory depth of the Asiago cheese. This intricate balance of sweet, savory, and tangy notes is what truly elevates this Ricotta Pesto Tart, rendering it an unforgettable dish.
The foundation of this exquisite summer tomato tart is a classic French pastry known as pâte brisée. Renowned for its buttery, tender, and incredibly flaky texture, pâte brisée is a versatile dough that forms the ideal base for both sweet and savory tarts, quiches, and pies. Its rich character beautifully complements the creamy ricotta filling, the bright tomatoes, and the aromatic pesto, creating a symphony of textures and flavors in every bite. One of the most appealing aspects of pâte brisée is its simplicity; it can be quickly and effortlessly prepared in a food processor, minimizing mess and making this elegant pastry accessible to home cooks of all skill levels.
While convenience often leads to store-bought options, the flavor of homemade pesto is undeniably superior, offering a profound depth and freshness that pre-made versions often lack. Crafting your own pesto is also a fantastic way to utilize an abundance of garden-fresh basil, allowing you to capture and savor the essence of summer throughout the year. For a truly authentic experience, our recommended Pesto Genovese recipe provides a classic approach to this beloved Italian sauce. Whether you opt for a vibrant homemade pesto or a carefully selected quality purchased variety, this Tomato Ricotta Tart with Basil Pesto is guaranteed to highlight the finest flavors of the season, making it a truly exceptional dish.
Beyond its delectable taste, this savory tart recipe stands out for several compelling reasons:
- Flavorful Excellence: The aromatic basil pesto infuses this Tomato Ricotta Tart with an incredible depth of fresh, herbaceous flavor that perfectly complements the rich cheese and sweet tomatoes. It’s a taste of summer in every bite.
- Visually Stunning: With its artfully arranged fresh tomatoes, this tart is a feast for the eyes, making it a showstopper at any gathering. It’s the perfect vehicle to display the beauty of your homegrown or market-fresh produce.
- Adaptable for Healthier Lifestyles: For those mindful of carbohydrate intake, the crust can be omitted for a delicious, crustless version. While whole-milk ricotta is preferred for its luxurious richness, a lighter or lower-fat ricotta cheese can be substituted without compromising too much on flavor.
- Naturally Vegetarian: This recipe is a fantastic option for vegetarians, offering a satisfying and nutrient-rich meal that doesn’t sacrifice on taste.
Crafting Your Culinary Masterpiece: Tomato Tart with Ricotta and Pesto
Essential Recipe Ingredients:
Gathering the right ingredients is the first step to creating this delectable Tomato Tart. Below is a comprehensive list of everything you’ll need. Exact quantities can be found in the detailed recipe card at the end of this article.
Ingredient Deep Dive: Notes and Smart Substitutions:
- All-Purpose Flour: You can use either bleached or unbleached all-purpose flour for the pâte brisée. We typically recommend unbleached flour, as it is processed without the use of chemical bleaching agents and preservatives, resulting in a cleaner flavor profile. For a gluten-free alternative, a high-quality 1:1 gluten-free baking flour blend can often be substituted, though results may vary slightly in texture.
- Unsalted Butter: The cornerstone of a truly flaky and flavorful crust. Always opt for unsalted butter in baking and savory cooking, as it grants you complete control over the overall saltiness of your dish. Ensure your butter is well-chilled and cut into small pieces; this is crucial for achieving that desirable flaky texture in your pâte brisée by preventing premature melting during mixing.
- Pesto: The choice of pesto significantly impacts the final flavor. While our Pesto Genovese recipe offers an authentic and incredibly fresh homemade option, we understand that time is often a factor. In such cases, DeLallo produces a commendable prepared pesto that closely mimics the vibrant, fresh basil notes of a homemade version. Experiment with other pesto varieties like sun-dried tomato pesto or even a kale pesto for a unique twist.
- Tomatoes: This Tomato Tart truly shines when made with peak-season summer tomatoes, especially those from your garden or local market. Large, round beefsteak or heirloom tomatoes are ideal for their size and flavor, but Romas or plum tomatoes also work well, though you may need more to fill the tart. When making this tart outside of summer, Romas or plum tomatoes tend to offer a more concentrated flavor compared to larger, watery off-season varieties. Regardless of type, the critical step of “draining” the sliced tomatoes is paramount to prevent a watery tart and a soggy crust. This process removes excess moisture, ensuring a firm, flavorful filling. Refer to the Step-By-Step Instructions for detailed guidance on how to properly drain your tomatoes.
- Ricotta Cheese: The quality of your ricotta cheese directly translates to the creaminess and richness of your tart filling. Invest in the highest quality whole-milk ricotta you can find; its delicate flavor and smooth texture are unmatched. For an even more artisanal touch, consider making your own ricotta cheese at home. While whole-milk ricotta is recommended for richness, a part-skim or low-fat ricotta can be used if you’re aiming for a lighter version, though the texture might be slightly less decadent.
- Asiago Cheese: Freshly grated Asiago cheese contributes a wonderfully nuanced flavor profile to the tart filling—a delightful blend of buttery, creamy, and nutty notes that sets it apart. If Asiago is not readily available, excellent substitutions include freshly grated Parmesan cheese or Pecorino Romano for a sharper, saltier kick. A combination of these cheeses can also yield a complex and satisfying result. For a different but equally delicious flavor, consider using Gruyère or Emmental.
Step-By-Step Guide to Perfection:
Follow these detailed instructions to create your exquisite Tomato Tart with Ricotta and Pesto:
- Begin by gathering and precisely prepping all your ingredients. This mise en place will ensure a smooth cooking process.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the oven is at the correct temperature for blind baking the crust.
- In the bowl of a food processor, combine the all-purpose flour, chilled unsalted butter pieces, sugar, and salt.
- Pulse the mixture a few times until the ingredients are just combined and resemble a coarse meal with pea-sized bits of butter throughout. This technique is key to a flaky crust.
- Gradually add the ice water to the flour mixture, one tablespoon at a time, pulsing briefly after each addition. After adding 4 tablespoons, test the dough by pinching a small amount between your fingers; it should just come together. If it’s too crumbly, add 1 to 2 more teaspoons of ice water until it reaches the desired consistency. The goal is to add just enough water for the dough to form, without overworking it.
- Carefully empty the crust mixture into an 11-inch tart pan, preferably one with a removable bottom for easy serving.
- Gently press the dough together to form a cohesive ball, then uniformly press it into the bottom and up the sides of the tart pan. Use the heel of your hand for even pressure, as it’s cooler than your fingertips.
- Using a fork, dock (prick) the bottom of the crust all over. This prevents the crust from puffing up unevenly during baking. Place the prepared crust into the freezer for 20 minutes; chilling the dough helps prevent shrinkage during blind baking.
- Once chilled, place the tart pan with the crust onto a rimmed baking sheet. This makes it easier to handle and prevents spills.
- Line the crust with a piece of parchment paper, ensuring it covers the bottom and extends up the sides.
- Fill the parchment-lined crust with pie weights, dried beans, lentils, or rice. These weights prevent the crust from bubbling up and help maintain its shape during blind baking.
- Bake the crust in the preheated oven for 18 to 22 minutes, or until it achieves a beautiful light golden color. Remove from the oven, carefully lift out the parchment paper and weights, and let the crust cool completely on a wire rack. While it cools, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- While the crust is chilling, baking, and cooling, prepare your tomatoes. This step is crucial for preventing a soggy tart.
- Generously salt both sides of your sliced tomatoes and arrange them in a single layer on paper towels or a clean kitchen towel. The salt helps draw out excess moisture.
- After approximately 20 minutes, gently flip the tomato slices onto a dry section of the towel(s) or fresh towels and allow them to drain further. Pat them thoroughly dry to remove as much liquid as possible.
- In a medium bowl, whisk together the high-quality ricotta cheese, freshly grated Asiago (or your chosen substitute like Parmesan or Romano cheese), eggs, minced garlic, and a generous seasoning of salt and freshly ground black pepper. This creates the creamy, savory custard base for your tart.
- Evenly spread the prepared basil pesto over the cooled, blind-baked crust. This layer provides a burst of herbaceous flavor.
- Carefully and gently spread the ricotta and egg custard mixture over the pesto layer, ensuring an even coating.
- Arrange the drained tomato slices decoratively over the top of the cheese and egg combination. A pinwheel pattern is classic and elegant, but feel free to get creative with your arrangement for a personalized touch.
- Bake the assembled tart in the 375-degree Fahrenheit (190 degrees Celsius) oven for 45-50 minutes, or until the ricotta custard is fully set and the tomatoes appear slightly “dry” and caramelized around the edges. Keep in mind that tomatoes retain some moisture, so they won’t be completely dry to the touch. The custard should not jiggle when gently shaken.
- Allow the tart to cool slightly before slicing and serving. It is equally delicious served warm or at room temperature. For an extra flourish of flavor and visual appeal, offer additional fresh pesto on the side and garnish generously with fresh basil leaves just before serving.
Chef’s Secrets for a Flawless Tomato Tart:
- Dough Handling Mastery: When pressing the delicate pâte brisée into the tart pan, utilize the heel of your hand as much as possible. The heel is naturally cooler than your fingertips, which helps to keep the butter in the dough from melting. This is a critical factor in achieving a truly flaky and tender crust.
- Keep it Cold: The golden rule for working with pâte brisée (and most pastry doughs) is to handle it as little as possible and keep it consistently cold. Overworking the dough can develop too much gluten, resulting in a tough crust. If the dough becomes warm, the butter will melt prematurely, compromising the flaky layers that define a perfect tart crust. Don’t hesitate to pop the dough back into the refrigerator if it starts to feel sticky or warm.
- The Right Tart Pan Makes a Difference: Always use a tart pan equipped with a removable bottom. This ingenious design allows for effortless removal of the finished tart, preserving its beautiful presentation. Unlike pies, tarts are often served without the pan, and attempting to tilt or flip a delicate tart from a standard pan can lead to disaster. Additionally, a tart pan’s typically shallow depth is perfectly suited for the cooking times and delicate nature of this Tomato Ricotta Tart, ensuring even baking.
- Even Tomato Slices: For a professional appearance and consistent baking, use a mandoline slicer to cut your tomatoes into uniform thickness. This ensures each slice bakes evenly and contributes to the overall aesthetic appeal of your Summer Tomato Tart.
- Don’t Overmix the Filling: When combining the ricotta, cheese, and eggs, mix until just combined. Overmixing can incorporate too much air, which might lead to a puffy filling that sinks after baking.
- Cool Before Slicing: While it’s tempting to dive right in, allowing the tart to cool for at least 15-20 minutes after baking allows the filling to set properly, resulting in clean, elegant slices.
Frequently Asked Questions About This Tomato Tart:
Blind baking, also known as pre-baking, is the process of partially or fully baking a tart or pie crust before adding the filling. This technique is absolutely crucial for this Tomato Tart with Ricotta and Pesto to prevent the crust from becoming soggy, especially with the moisture content from the ricotta and tomatoes. Before blind baking, the pie crust is typically lined with parchment paper and then filled with pie weights, uncooked beans, rice, or lentils. These weights serve a dual purpose: they prevent the crust from puffing up uncontrollably during baking and hold the sides of the crust in place to prevent shrinkage. The parchment paper also acts as a barrier, helping to prevent excessive browning on the crust’s surface, as it will undergo further baking with the filling.
While a food processor is highly recommended for preparing the pâte brisée for this Savory Tomato Tart because it brings the dough together quickly and with minimal mess, it is certainly not the only method. You can absolutely make the crust by hand! If mixing by hand, combine the flour, sugar, and salt in a large bowl. Cut the cold butter into the flour using a pastry cutter, your fingertips, or two knives until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter. Then, gradually add the ice water, mixing just until the dough comes together. The primary objective, regardless of method, is to keep the dough as cool as possible to ensure that signature flakiness. Overworking the dough with warm hands can melt the butter, which diminishes the desired flaky texture.
Draining the tomatoes is a non-negotiable step for a successful Tomato Tart with Ricotta and Pesto. Tomatoes, especially fresh summer varieties, are naturally high in water content. If you skip this step, that excess moisture will be released into your tart during baking. This will inevitably lead to a watery filling and, more critically, a soggy crust – completely undermining the beautiful flaky texture of your pâte brisée. By generously salting the tomato slices and allowing them to drain on paper or kitchen towels, you draw out a significant amount of this excess water. This concentrates the tomato flavor and ensures that your tart has a firm, delicious filling and a perfectly crisp crust.
Yes, you can prepare certain components of this Ricotta Pesto Tart in advance. The pâte brisée crust can be made up to 2-3 days ahead and stored, tightly wrapped, in the refrigerator. You can also blind bake the crust a day in advance and store it at room temperature. The pesto can be made up to a week in advance and kept refrigerated. While the tart is best enjoyed fresh from the oven, you can assemble and bake it a few hours before serving. Allow it to cool completely before covering loosely and storing at room temperature. Reheating instructions are provided below.
While Asiago cheese adds a wonderful buttery and nutty flavor to this Savory Tomato Tart, you have several excellent alternatives. Parmesan or Pecorino Romano will impart a sharper, saltier, and more robust Italian flavor. For a milder, more melt-in-your-mouth experience, consider using a high-quality Gruyère or Emmental cheese. A blend of two or three of these cheeses can also create a more complex and personalized flavor profile for your filling.
Storage & Reheating for Your Tomato Tart:
- Refrigeration: Store any leftover slices of this delicious Tomato Tart securely wrapped in plastic wrap or in an airtight container in the refrigerator. Consume within five days for optimal freshness and flavor.
- Reheating: To restore its warmth and delightful texture, reheat individual wedges in a preheated oven or toaster oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until thoroughly heated through. This method helps crisp up the crust beautifully.
- Freezing: This Ricotta Pesto Tart is freezer-friendly! Once completely cooled, wrap the entire tart or individual slices securely in several layers of plastic wrap, followed by aluminum foil. Freeze for up to two months. To serve, thaw the tart overnight in the refrigerator. Reheat as directed above.
Elevate Your Meal: Inspired Serving Suggestions:
This versatile Tomato Tart with Ricotta and Pesto pairs wonderfully with a variety of complementary dishes. Consider these delicious options to create a well-rounded and memorable meal:
- Roasted Beet Salad: The earthy sweetness of roasted beets provides a lovely contrast to the savory tart.
- Cauliflower Artichoke Tabbouleh: A fresh, bright, and textural salad that offers a light and refreshing counterpoint.
- Chopped Kale Salad: A hearty and healthy green salad with a zesty dressing complements the richness of the tart.
- Cream of Celery Leaves Soup: A delicate, creamy soup provides warmth and comfort alongside the tart.
- Potato Leek Soup with White Cheddar: A classic, comforting soup that adds a layer of richness to your meal.
- A Crisp Glass of Wine: A dry rosé, a light-bodied Sauvignon Blanc, or a Pinot Grigio would beautifully complement the fresh, herbaceous flavors of the tart.
Explore More: Delicious Tomato Pie, Tart, and Quiche Recipes You’ll Adore!
If you’ve fallen in love with this Tomato Ricotta Tart, you’ll certainly want to explore these other fantastic recipes that celebrate similar flavors and forms:
- Roasted Cherry Tomato Tart with Herbed Ricotta: A vibrant variation featuring sweet roasted cherry tomatoes.
- Mini Southern Tomato Pies: Charming individual portions of a classic Southern favorite.
- Tomato Corn Pie: A delightful combination of seasonal tomatoes and sweet corn.
- Crustless Southern Tomato Pie: A lighter, gluten-friendly option that still delivers on rich tomato flavor.
- 20 BEST Tomato Pie, Tart and Quiche Recipes: An extensive collection to inspire your next baking adventure.
Discover an array of inspiring ideas for your next meal by visiting all our tart and quiche recipes at Quiches and Tarts – From A Chef’s Kitchen.
Tomato Tart with Ricotta and Pesto
Equipment
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Glass Mixing Bowls
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11-Inch Tart Pan with Removable Bottom
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Food Processor
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Rimmed Sheet Pan
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Wusthof Chef Knife
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 10 tablespoons unsalted butter, 1 stick plus 2 tablespoons, cold, cut into small pieces
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3-5 tablespoons ice water, as needed
Tart
- 1 cup prepared basil pesto
- 2 large tomatoes, sliced
- Salt
- 1 cup whole milk ricotta cheese, use the best ricotta you can find
- 1/2 cup freshly grated Asiago cheese, Parmesan or Romano cheese (or a combination)
- 2 large eggs
- 3 cloves garlic, minced
- Freshly ground black pepper
Instructions
Crust
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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In a food processor, combine the flour, cold butter pieces, sugar, and salt. Pulse several times until the mixture resembles a coarse meal with small, pea-sized pieces of butter remaining.
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Add the ice water one tablespoon at a time, pulsing after each addition. After 4 tablespoons, test the mixture by pinching a small amount; if it holds together, no more water is needed. If still too crumbly, add 1 to 2 more teaspoons of water.
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Transfer the dough mixture into an 11-inch tart pan with a removable bottom. Gently gather the dough into a ball, then press it evenly into the bottom and up the sides of the tart pan.
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Dock the crust thoroughly with a fork. Place the tart pan in the freezer for 20 minutes to chill.
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Place the chilled crust on a baking sheet. Line the crust with parchment paper and fill with pie weights, dried beans, lentils, or rice.
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Bake for 18-22 minutes, or until the crust is light golden brown. Remove from the oven, carefully remove the parchment paper and weights, and let cool completely. Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
Tart Assembly
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While the crust is chilling, baking, and cooling, prepare the tomatoes. Generously salt both sides of the sliced tomatoes and place them in a single layer on paper towels or a clean kitchen towel to drain. After 20 minutes, flip the tomatoes onto a dry area of the towel(s) and drain again. Pat them thoroughly dry before proceeding.
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In a medium bowl, whisk together the ricotta cheese, Asiago (or Parmesan/Romano cheese), eggs, minced garlic, and season with salt and freshly ground black pepper until well combined.
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Spread the prepared basil pesto evenly over the cooled, blind-baked crust.
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Carefully spread the whisked cheese and egg mixture over the pesto layer, ensuring an even distribution.
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Arrange the drained tomato slices decoratively over the top of the cheese and egg combination. A pinwheel pattern works beautifully, or create your own artistic design.
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Bake the tart for 45-50 minutes, or until the ricotta custard is set and the tomatoes appear slightly caramelized. The custard should not jiggle when gently shaken.
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Allow the tart to cool slightly on a wire rack before slicing. Serve warm or at room temperature, garnished with fresh basil leaves and additional pesto if desired.
Notes
SUBSTITUTIONS:
- For the Asiago cheese, you can substitute Parmesan, Pecorino Romano, or a combination of these. Gruyère or Emmental are also good alternatives.
TIPS FOR SUCCESS:
- When pressing the dough into the tart pan, use the heel of your hand as much as possible, as it’s cooler than your fingertips, preventing the butter from melting too quickly.
- Handle the pâte brisée as little as possible and keep it cold. Overworked or warm dough will result in a tough, less flaky crust.
- Always use a tart pan with a removable bottom for easy, elegant removal of the finished tart.
TO REHEAT:
- Reheat individual wedges in the oven or toaster oven at 350°F (175°C) until heated through and the crust is crisp.
FREEZER-FRIENDLY:
- Wrap the cooled tart securely in plastic wrap and then aluminum foil. Freeze for up to two months.
- Thaw overnight in the refrigerator before reheating individual wedges in the oven or toaster oven at 350°F (175°C).
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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