Cherry Tomato Tart with Ricotta and Lemon
My favorite savory/sweet tart celebrating fresh tomatoes and cheese
Servings 4
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.