Tarts have fascinated me for a long time. So, this tomato basil tart recipe is the result of a long time obsession. I first made one from Joanne Chang’s Flour cookbook, my holy grail of baking. It was a dark chocolate and raspberry tart with a cocoa powder crust. I was transfixed on the idea of making a chocolate and raspberry tart after watching Masterchef Australia. My holy grail of food television. It was season 4 and Audra put together the most incredible chocolate tart. Replete with farm fresh raspberries. The simplicity of the ingredients and presentation was a formative image in my food obsession.
When we had a bake sale in 8th grade, I embraced being an overachiever. So, I decided to make a chocolate raspberry tart/torte. I found the filling easy to make, and the velvety chocolate ganache satisfying to pour. But the crust was deceptively delicate, short, and crumbly. The first time you handle a tart in a tart shell, it’s a precarious process of figuring out how to remove the tin without dropping it. So, naturally, as a 13 year old, I dropped it. The filling had set and all that was left to do was garnish with berries. I remember the ring falling onto my arm. The next thing I knew, the tart was on the kitchen floor. There were tears and swears.
Fighting Against Perfectionism
But, because of my innate desire to succeed, I decided to make it again. I still had all the raspberries, and I could throw together another crust. I had chocolate, and eggs, and I got to work. It took me another several hours. You would think I was Indiana Jones trying to transport the finished tart to my school. It sat proudly on the dessert table amongst box brownies and burnt cookies. I saved two pieces for myself and my mom, and let the people eat the rest.
After that day I decided to cool it on the tart recipes, but I found my way back to them. Everything became easier with practice. Pressing the dough into the pan. Baking it to a perfect golden brown. Having the patience to wait before taking off the pan. One summer I decided to make something special for my friend Emma and I, to celebrate our new digs (an old house with an old dog we were watching).
Because my parents lived close by, I drove home in the morning and went to work, throwing together pate sucre, also Joanne Chang’s recipe, and chilling it in the fridge. I then let it thaw, rolled it out, and carefully molded it into the tart shell. I chilled it again and drove it all the way back to Camden, where Emma and I met at our favorite gourmet food store. We bought farm fresh tomatoes, fresh cheese, and eggs.
The Joy of the Savory Tomato Basil Tart
I remember when it was done I decided to top the cheese tart with cut up tomatoes, marinated in olive oil and basil, with a touch of sea salt, and it reminded me of that raspberry chocolate tart from my youth. It had unintentionally become the sophisticated, summery, savory version, and it was incredible. We both were a bit taken a back by how good it was, especially the contrast of the cold tomatoes with the warm, cheesy tart. Ever since then it’s become a staple of my kitchen, and a frequent request for my mom’s birthday dinner. Which unfortunately falls in January, so the ingredients are out of season. But whenever it turns into tomato season, this is the first thing I think of.
Recently my mom practically begged me to make it. So, I found myself throwing together that familiar pate sucre tart dough with the magical egg yolk that brings it all together. I threw it in the fridge to chill, then after a walk, I let it come to room temperature again. Traditionally you would roll it out thin and place it delicately in the tart pan. Cut off the edges with a knife. But the crust is so short (meaning buttery and crumbly) that I just have to get in there with my hands and shape it. All the craggy, jagged broken pieces. As it warms up, it’s easier to smooth and press into an even, thin dough, into the sides and bottom.
Baking My Tomato Basil Tart Again
Then, I chill it again, and before I know it the tart dough is blind baking in the oven. Which fills the kitchen with the most rich, buttery pastry scent. I wish I had that exact smell in a candle. Then, I cut cherry tomatoes and toss them in a bowl of olive oil and basil. This time we have basil-infused olive oil, so I used a little less of the green leaves. I add a good pinch of salt and garlic and smell the fresh acidic tomatoes. The memories of making the tart quickly come back to me. And I’m craving that buttery crust. Creamy, tangy ricotta filling. Just set.
When the tart shell comes out, my filling is made, which is an easy combination of ricotta, lemon, egg, salt, and parmesan. Lemon zest, too, if you have time. I’m scraping the smooth batter into the tart shell and it bakes away, adding a cheesy, lemony scent on top of the buttery crust. I chilled my tomatoes to get that great temperature contrast and checked on my tart. The filling was just barely set, so I took it out. Letting it cool at room temperature for a bit. When it firmed up I placed my tomato topping on the yellow base. Then, my tomato basil tart was ready.
One of My Favorite Recipes Ever
We slice off elegant, crisp pieces. Layers of slightly sweet shortbread, filled with butter. A creamy, custardy and tangy cheese filling. And the bright, floral tomato and basil topping. With plenty of salt and olive oil. All of my favorite flavors of Italy. We enjoy our tart in the living room, on our laps, and my mom tells me how beautiful it is. And how she forgot just how good it is. Seriously – this is one of my all time favorite recipes. And I hope you try it!
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Cherry Tomato Tart with Ricotta and Lemon
Ingredients
- 1 stick unsalted butter softened
- 3 tbsp white granulated sugar
- 1 tsp salt
- Zest of one lemon
- 1 cup AP flour
- 1 egg yolk
- 3/4 cup fresh ricotta
- 1 egg
- 1 tsp sea salt
- 1/4 cup fresh lemon juice
- 1/4 cup fresh grated Parmesan
- 1 1/2 lbs fresh farm cherry tomatoes
- 1/2 tbsp olive oil
- 3/4 tsp sea salt
- 1/3 cup fresh chopped basil
Instructions
- In a bowl, mix together butter, sugar, salt, and lemon zest.
- Work in flour until combined, then add the egg yolk and mix until a dough forms.
- Wrap dough tightly in cling film and refrigerate for 1 hour.
- Remove dough from fridge and bring to room temperature, 10-15 minutes.
- Roll into a circle and place in a 10” tart shell, forming the dough to the bottom and sides. Cut excess and chill in fridge for 30 minutes.
- Preheat oven to 350°F. Remove tart from fridge and place directly in oven for 30 minutes until golden.
- In another bowl, mix together ricotta, egg, sea salt, lemon juice, and Parmesan. Transfer to tart shell and place back in oven to cook for 5-10 minutes.
- While tart is cooking, halve cherry tomatoes and mix with olive oil, sea salt, and chopped fresh basil.
- Remove tart from oven and let cool for 10-15 minutes. Remove from tart tin and transfer to a plate.
- Top tart with tomato mixture and sprinkle on more fresh basil.
Notes
- You don’t need to knead or work the dough after adding the egg yolk beyond a few seconds. As long as it comes together, it’ll help the texture stay short and crumbly without overworking it.
- Don’t rush the process – it always comes out much better when you let the tart sit for a while in the shell before adding the filling. Let the tomatoes really sit in the fridge for a good two hours to chill and soak up the flavor of the olive oil and basil.
- Put the tart pan on a baking sheet to make it easier to take in and out of the oven.
- The filling may take longer to cook in your over – in order to tell, shake the pan a little, gently, and if it has a slight wobble it’ll finish setting when you take it out and let it cool.
- Put the tomatoes on top only right before you’re ready to eat.
- You can take the scraps of tart dough, if you’d like, and cook it for 5 minutes after the tart comes out. Crumble it up and sprinkle over the top of the tart for added crunch.
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