Becci Tomasek

Heirloom Tomato and Ricotta Tart

Becci Tomasek
Heirloom Tomato and Ricotta Tart

Heirloom Tomato Tart with Ricotta and Basil


For the dough:

2 1/2 cups all-purpose flour

1 tsp. salt

20 Tbs. (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

1/4 cup ice water, plus more as needed

 *You certainly can use a store purchased crust is desired

For the filling:

2 cups ricotta cheese

2 cups grated Parmesan

2 Tbs. chopped fresh basil

Salt and freshly ground pepper, to taste

1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick ( I try to use all different colors and sizes)

Maldon sea salt for finishing

Small basil leaves for finishing


To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a 5-inch circle. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.


Position a rack in the lower third of an oven and preheat to 400°F .


On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan (or you can prepare in a pie pan if you done have a tart pan. Press the dough into the pan and trim, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.


Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes.

 In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper.  Using a spatula, spread the mixture into the tart shell. Top with the tomato slices and bake for another 15 minutes till warmed through. Remove from oven sprinkle with Maldon salt and basil leaves. Serve immediately. Serve 8.