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ricotta tomato tart recipe

Tomato Tart

  • Author: Evan Stevens
  • 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

Scale

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

  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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