Tomato and Ricotta Tart

Name: Tomato and Ricotta Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 pre-made pastry crust; 250g ricotta cheese; 400g cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Favorites

I absolutely love making this Tomato and Ricotta Tart whenever I have fresh, ripe tomatoes on hand. The creamy ricotta paired with the sweet tang of the tomatoes creates a delightful harmony of flavors. Plus, the flaky pastry crust adds a wonderful texture that I can't resist! This tart is perfect for a light lunch or as an appetizer at gatherings. With just a handful of ingredients and a bit of time, you can create a delicious dish that will impress your family and friends.

Created by

Elodie Fairfax

Last updated on 2026-01-08T15:45:55.915Z

When I first experimented with making a Tomato and Ricotta Tart, I was amazed by how simple yet flavorful it turned out. Using fresh cherry tomatoes not only adds brightness in flavor but also in presentation. I learned that spreading a thin layer of ricotta on the crust helps to keep it crisp while adding creaminess to every bite.

I often sprinkle some fresh basil on top before serving, which elevates the dish even more. This tart is best enjoyed warm, making it perfect for a cozy lunch on a sunny day. I always feel proud when I serve it to guests!

        Why You'll Love This Recipe
        Deliciously sweet tomatoes combined with creamy ricotta
Flaky crust that perfectly complements the filling
Great as a main dish or appetizer for gatherings

      

Choosing the Right Tomatoes

The type of tomatoes you use in this tart plays a crucial role in flavor and texture. I highly recommend using ripe cherry tomatoes for their sweetness and juiciness. If cherry tomatoes aren’t available, grape tomatoes or even small heirloom varieties can work well. Avoid larger tomatoes, as they may not hold their shape as nicely and can make the tart soggy. Look for tomatoes that are brightly colored and slightly firm to the touch, ensuring they're at peak ripeness.

When preparing the tomatoes, halving them allows for better caramelization and maximizes their flavor during baking. After slicing, you might also consider sprinkling a little salt on them to draw out excess moisture. This simple step helps in concentrating their sweetness further and prevents the tart from becoming watery. Let them rest for about 10 minutes before placing them on the tart, ensuring a more concentrated flavor.

Techniques for a Flaky Crust

For an exceptionally flaky pastry crust, handling the dough with care is essential. When rolling it out, aim for an even thickness of about 1/8 inch. Too thin, and it may burn; too thick, and it won't cook through properly. Additionally, keeping the dough cold aids in achieving that flaky texture. If it starts to warm up during handling, pop it back in the refrigerator for 15 minutes before proceeding.

After baking, the crust should be golden brown and crisp to the bite. If you find that it’s browning too fast, consider placing a piece of aluminum foil around the edges for the last 10 minutes of baking to protect it from overcooking. This simple adjustment can save your crust from becoming too dark while ensuring the filling finishes cooking perfectly.

Ingredients

For the Tart

1 pre-made pastry crust
250g ricotta cheese
400g cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish

Ensure your ingredients are fresh for the best flavor.

Steps

Prepare the Dough

Preheat your oven to 200°C (400°F). Roll out the pastry crust and fit it into a tart pan, trimming the edges. Poke the bottom with a fork to prevent bubbling during baking.

Mix the Filling

In a bowl, combine the ricotta cheese with a little salt and pepper. Spread this mixture evenly over the crust.

Add Tomatoes

Place the halved cherry tomatoes on top of the ricotta layer, cut side up. Drizzle with olive oil and season with additional salt and pepper.

Bake

Bake the tart in the preheated oven for about 30 minutes or until the tomatoes are roasted and the crust is golden brown.

Serve

Let the tart cool slightly before garnishing with fresh basil. Serve warm or at room temperature.

Enjoy your delicious tart accompanied by a fresh salad!

Pro Tips

For a twist, try adding a handful of spinach or arugula to the ricotta mixture before spreading it on the crust.

Serving Suggestions

This Tomato and Ricotta Tart is versatile when it comes to serving options. It pairs wonderfully with a light salad or a side of roasted vegetables for a satisfying lunch. You can also serve it alongside a refreshing wine to enhance the tart's sweetness. Presentation-wise, I often slice it into wedges and arrange it on a beautiful platter garnished with fresh basil for an extra pop of color.

If you're looking to serve it as an appetizer at gatherings, consider cutting it into bite-sized squares. It’s easy to eat with hands, making it a perfect finger food. I recommend serving it warm; however, it can also be enjoyed cold, making it an ideal make-ahead option for parties or picnics.

Enjoying Leftovers

If you happen to have leftover tart, store it in an airtight container in the refrigerator for up to three days. Reheating is best done in the oven at 180°C (350°F) for about 10-15 minutes, or until warmed through. Microwaving is an option too, but it may result in a chewy crust, which differs from the desired texture.

You can also freeze the tart before baking it. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. It will keep well for up to two months. When you're ready to enjoy it, bake from frozen at the same temperature, extending the time to about 40-45 minutes to ensure the center is cooked through and the crust is golden.

Questions About Recipes

→ Can I use regular tomatoes instead of cherry tomatoes?

Yes, you can use regular tomatoes, but ensure they are ripe and cut them into slices.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the tart ahead of time?

Yes, you can prepare the tart crust and filling ahead of time, but it’s best to bake it fresh for optimal texture.

→ Is this recipe suitable for freezing?

It can be frozen before baking. Just wrap it well in plastic wrap, then foil, and freeze for up to 2 months.