Tomato Tart

This delicious tomato tart recipe features a buttery pâte sucrée crust and lemony ricotta filling. This recipe is from Evan Stevens, created in sponsorship with Happy Cooking Cards.

What’s better than summer tomatoes? I couldn’t tell you.

It’s what I immediately gravitate towards at the Sunday farmers’ market. It could be the gold and ruby jewel tones, or the way that those cute cardboard containers perfectly line up. Or the fact that they’re in prime season right now. Honestly, it’s all of those things.

I always grab way more tomatoes than I actually need, from large, asymmetrical heirloom tomatoes to tiny plump grape tomatoes that I could eat like… well, grapes. 

I recently discovered Happy Cooking Cards which gave me the perfect excuse to use those summer tomatoes: a tomato tart.

Happy Cooking Cards is a subscription of detachable chef-made recipe greeting cards and art prints. They are so lovely, and make perfect gifts. I made this tomato tart recipe for a mother-daughter brunch recently.

What is Happy Cooking Cards?

Each month, you receive a new card or print of your choice (or full set!). The recipes and prints range from appetizers to mains to desserts, and focus on seasonal produce and innovative flavors. They are perfect for gifting to your favorite foodie or for yourself. Create a dinner party based on the recipes provided and then gift or hang your print to remember the evening.

You can read all about Happy Cooking Cards and about Evan here! Additionally, we are hosting a giveaway over on Instagram right now, and you can use discount code TIFFANY to take 15% off at Happy Cooking Cards!

The Perfect Summer Tomato Tart

This tomato tart recipe features a buttery pâte sucrée crust that is super easy to make. Even if you’ve failed at pie crust before, this no-fail crust is crisp as can be and pairs beautifully with the filling.

The simple filling is made with ricotta, egg, Parmesan cheese, and lemon juice. It’s bright, fresh, and savory.

The tomatoes in this tart do not get baked. Instead, farm fresh tomatoes get layered on top of the ricotta center after getting gently tossed in olive oil, fresh basil, and flakes of sea salt.

This tart lets fresh tomatoes shine. Simple, delicious, beautiful tomatoes that are perfectly ripe and bursting with flavor.

This tart would be beautiful served at a brunch, dinner party as an appetizer, or during a summer evening where dinner is enjoyed al fresco on the patio. 

Serve this tart warm or room temperature with a simple green salad on the side. Feel free to drizzle additional high-quality extra virgin olive oil and place extra flaky sea salt and fresh basil on the table.

We hope that you make and enjoy this tomato tart from Evan at Happy Cooking Cards. Check out Happy Cooking Cards and enter our giveaway on Instagram!

Tomato Tart

★★★★★ 5 from 1 reviews

• Author: Evan Stevens
• Prep Time: 20
• Inactive Time: 90 mins
• Cook Time: 40
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x

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Description

This delicious tomato tart recipe features a buttery pâte sucrée crust and lemony ricotta filling. This recipe is from Evan Stevens, created in sponsorship with Happy Cooking Cards.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 stick unsalted butter, softened
• 3 tablespoons white sugar
• 1 teaspoon salt
• Zest of 1 lemon
• 1 cup all-purpose flour
• 1 egg yolk

For the Filling:

• 3/4 cup ricotta
• 1 egg
• 1 teaspoon sea salt
• 1/4 cup fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese

For the Tomatoes:

• 1 1/2 pounds cherry tomatoes
• 1/2 tablespoon olive oil
• 3/4 teaspoon sea salt
• 1/3 cup fresh chopped basil

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Instructions

1. Make the crust. In a bowl, mix together the butter, sugar, salt, and lemon zest. Work in the flour until combined. Add in the egg yolk and mix until a dough forms.
2. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
3. Remove the dough from the refrigerator and let sit 10 minutes. Roll into a circle and transfer to a lightly greased 10″ tart pan. Form the dough to the bottom and sides of the pan, trimming the edges. Chill again for 30 minutes.
4. Preheat the oven to 350°F. Bake the tart shell until golden, about 25-30 minutes.
5. Make the filling. In a medium bowl, whisk together the ricotta, egg, sea salt, lemon juice, and Parmesan. Fill the tart shell and place back in the hot oven. Cook until set, about 10 minutes.
6. Halve the tomatoes and toss them with the olive oil, sea salt, and chopped fresh basil.
7. Let the tart cool for 15 minutes before transferring to a plate. Top the tart with the tomato mixture and additional fresh basil. Enjoy!

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