Sunday Tomato Ricotta Tart

Name: Sunday Tomato Ricotta Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/4 cup ice water; 2 cups ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano; Salt and pepper to taste; 3 cups heirloom tomatoes, sliced; Fresh basil leaves; Balsamic glaze for drizzling

Highlighted under: Creative Baking Collection

I absolutely adore making this Sunday Tomato Ricotta Tart on lazy weekend mornings. The combination of fresh tomatoes and creamy ricotta creates a delightful harmony of flavors that never fails to impress. I love how it comes together effortlessly – the buttery crust is simple to whip up, and the vibrant colors of the tomatoes make the dish visually stunning. Perfect for brunch or a light lunch, this tart is sure to become a staple in my kitchen. Plus, it’s a great way to use up those garden-fresh tomatoes!

Created by

Elspeth Murray

Last updated on 2026-01-06T15:17:34.429Z

When I first tried this tart, I was amazed at how easy it was to make while still delivering such a polished look. The use of fresh, ripe tomatoes is key; their juicy, sweet flavor mingles beautifully with the creamy ricotta and herbs. I learned that letting the tart cool slightly before slicing helps maintain its shape and makes it easier to serve.

One day, I decided to elevate the flavors by adding a splash of balsamic glaze. The tanginess from the glaze paired perfectly with the creaminess of the ricotta, creating a complex bite that left my friends asking for the recipe. Trust me, this tart will be the star of any gathering!

Why You Will Love This Tart
Vibrant flavors from fresh herbs and tomatoes
Creamy ricotta adds a luxurious texture
A stunning centerpiece for any meal

The Art of the Crust

Creating the perfect tart crust is fundamental to this recipe. The cold butter is crucial; it should be straight from the fridge and cut into small cubes to ensure a flaky texture. When mixing, avoid overworking the dough, which can lead to tough results. Instead, aim for a crumbly consistency before adding the ice water, ensuring a light tart that crisps beautifully in the oven.

Time spent chilling the dough is equally important. By refrigerating it for at least 30 minutes, you allow the gluten to relax, preventing shrinkage during baking. If you're short on time, I recommend making the crust a day ahead and keeping it wrapped in the fridge; this enhances the flavors and saves you time on brunch day.

Flavorful Filling Tips

The filling of ricotta, egg, and Parmesan is what makes this tart deeply satisfying. Ricotta lends a creamy texture, while the egg acts as a binder, ensuring the filling sets perfectly during baking. I recommend using fresh, high-quality ricotta for the best flavor. If you're looking for a light alternative, consider substituting half of the ricotta with cottage cheese, which still provides a creamy texture with fewer calories.

Don’t forget to season the filling well with salt, pepper, and dried oregano. These spices enhance the overall flavor profile, bringing out the sweetness of the tomatoes. If you're feeling adventurous, add some minced garlic or a pinch of red pepper flakes for a spicy kick.

Serving Suggestions and Storage

This tart is incredibly versatile, serving beautifully warm or at room temperature. For an elegant presentation, slice it into wedges and serve on a platter with a sprinkle of fresh basil for color. It pairs delightfully with a light salad or even grilled vegetables, making it a great addition to any brunch or lunch spread.

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the tart back in a 350°F (175°C) oven for about 10-15 minutes, until warmed through. I find the flavors actually deepen a bit after a day, making it even more delicious!

Ingredients

Gather all the fresh ingredients before you start preparing the tart.

For the Tart Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water

For the Filling

2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste

For Topping

3 cups heirloom tomatoes, sliced
Fresh basil leaves
Balsamic glaze for drizzling

Make sure everything is fresh for the best flavor!

Instructions

Let’s prepare the tart step by step.

Make the Crust

In a large bowl, mix flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling

In a bowl, combine ricotta, egg, Parmesan, oregano, salt, and pepper. Mix until smooth and set aside.

Preheat and Roll Out the Dough

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a tart pan. Press it into the bottom and up the sides of the pan.

Assemble the Tart

Spread the ricotta mixture evenly over the crust. Top with sliced tomatoes and any additional seasonings you prefer. Drizzle with olive oil.

Bake

Bake in the preheated oven for 35-40 minutes or until the crust is golden and the filling is set. Let cool for a few minutes before slicing.

Serve and Enjoy

Garnish with fresh basil leaves and a drizzle of balsamic glaze. Serve warm or at room temperature.

Enjoy your delicious tart with friends and family!

Pro Tips

Use a variety of heirloom tomatoes for a burst of color and flavor. You can also add different herbs based on your preference, like thyme or rosemary, for an extra layer of taste.

Ingredient Variations for Customization

Feel free to experiment with the toppings based on what's in season or what you have on hand. Sliced zucchini or bell peppers can add delicious crunch and different flavors. If you're looking to add protein, crumbled bacon or sautéed mushrooms can be a savory addition that complements the creamy ricotta.

For a twist on the classic, consider drizzling the tart with pesto before baking. The fresh basil flavor pairs beautifully with the ricotta and tomatoes, creating an entirely new flavor profile that elevates this dish.

Troubleshooting Common Issues

If your tart crust shrinks during baking, it may not have rested long enough in the fridge. Ensure you give the dough adequate chilling time and handle it gently when pressing into the tart pan. Conversely, if the filling seems too runny, you might not have baked it long enough; ensure it's set with a slight jiggle before removing it from the oven.

Another common issue is watery tomatoes, especially if using very ripe ones. To prevent this, slice the tomatoes and sprinkle them lightly with salt, letting them drain on paper towels for about 15 minutes before topping your tart. This step helps remove excess moisture, ensuring a crisp crust and a perfectly cooked filling.

Questions About Recipes

→ Can I make the tart crust ahead of time?

Yes, you can prepare the crust a day in advance and keep it wrapped in the refrigerator.

→ What type of tomatoes work best?

Heirloom tomatoes are great for flavor and color, but you can use any fresh tomatoes you have on hand.

→ Can I freeze the tart?

It's best enjoyed fresh, but you can freeze it before baking. Thaw it completely and then bake as directed.

→ What can I pair this tart with?

This tart pairs beautifully with a light salad or a glass of crisp white wine.