Fresh Tomato Tart
Elevate your summer dining with this gorgeous Fresh Tomato Tart, a celebration of vibrant, ripe tomatoes layered over a savory cheese filling and nestled in a buttery, flaky homemade crust. Perfectly balancing creamy ricotta, tangy cream cheese, and nutty Parmesan, the filling is gently infused with fresh basil and garlic for a burst of Mediterranean flavor. Topped with juicy slices of tomato brushed with olive oil and baked to perfection, this tart is as visually stunning as it is delicious. Ideal as a brunch centerpiece, a light lunch, or an elegant appetizer, this recipe is sure to impress. With straightforward instructions and wholesome ingredients, it's the perfect showcase for fresh, in-season tomatoes.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter (cold, diced)
- 3 tablespoons cold water
- 0.5 teaspoons salt (for crust)
- 200 grams ricotta cheese
- 100 grams cream cheese (softened)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons fresh basil (chopped)
- 1 clove garlic (minced)
- 3 pieces large ripe tomatoes (sliced about 1/4 inch thick)
- 1 tablespoon olive oil
- 0.5 teaspoons salt (for topping)
- 0.25 teaspoons black pepper (freshly ground)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and 0.5 teaspoons of salt. Add the diced cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, mixing gently with your hands until the dough just comes together. Do not overwork. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess edges.
Prick the base of the crust several times with a fork to prevent puffing, then line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Set aside to cool slightly.
While the crust is baking, prepare the filling. In a medium bowl, mix together the ricotta cheese, cream cheese, Parmesan cheese, chopped basil, and minced garlic until smooth and creamy.
Spread the cheese mixture evenly over the partially cooled tart crust.
Arrange the slices of tomato on top of the cheese filling, slightly overlapping them in a circular pattern. Brush the tomatoes lightly with olive oil, then sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of freshly ground black pepper.
Bake the tart in the preheated oven for 20-25 minutes, or until the tomatoes are tender and slightly caramelized on the edges.
Allow the tart to cool for 5-10 minutes before slicing. Serve warm or at room temperature, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1581 mg | 122% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
