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!
Print
Tomato Tart
- Prep Time: 20
- Inactive Time: 90 mins
- Cook Time: 40
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
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.
Ingredients
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
Instructions
- 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.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
- 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.
- Preheat the oven to 350°F. Bake the tart shell until golden, about 25-30 minutes.
- 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.
- Halve the tomatoes and toss them with the olive oil, sea salt, and chopped fresh basil.
- 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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Last Updated on August 19, 2021 by Tiffany
The lemony ricotta against a pate sucree crust sounds like a great contrast, and I like that the tomato colours stay front and center. The Happy Cooking Cards idea is a sweet gift too. When I write my small food newsletter I use a ChatGPT image generator to make a seasonal header image if I have no time for a photo shoot, and tomato season is when I regret that most. Saving this for the next brunch.
That lemony ricotta filling against a buttery pate sucree crust is exactly what I would grab at the farmers market for too. I photograph recipes like this step by step, and lately I turn the finished photo into a short clip for Pinterest. With an image to video AI you upload the tart photo and describe a slow overhead push-in, which looks nicer than a static shot.
The combination of a buttery pâte sucrée crust, lemony ricotta, and uncooked summer tomatoes sounds wonderfully balanced. I also like the idea of serving this tart at brunch with a green salad and extra basil on the table. Recipes with such vivid steps are fun to hear as well as read, and DubBooth offers an interesting way to experiment with different voices while organizing cooking notes or planning a dinner party.
Thank you, Evan and Happy Cooking Cards, for this gorgeous tomato tart recipe! The buttery pâte sucrée crust and lemony ricotta filling sound absolutely divine—such a beautiful way to let summer tomatoes shine. Can’t wait to make this for a brunch or al fresco dinner!
This tomato tart looks amazing! If you want to share videos like this with ease, try Seedance 2.0 for quick, high-quality video creation. Check it out: Seedance 2.0
Would roasting the cherry tomatoes first deepen their flavor, or does the fresh topping really work best for this tart? Retro Bowl College
A tomato tart is such a perfect way to celebrate peak tomato season, fresh, simple, and full of flavor
Quite a light dish slope run with lots of tomatoes.
I’m the same way with tomatoes – my fridge looks like a technicolor explosion whenever I hit the farmers market. And heirloom varieties?
I had the pleasure of enjoying this tart during brunch with my daughter. It was delicious! The fresh tomatoes and creamy filling are a nice touch with the flavorful crust. It is a refreshing summer dish! A colorful dish that looks amazing too.