Pin it
Turn a few humble basics into a showstopper with this tomato and ricotta tart. You'll get a mix of crispy pine nut crust, creamy cheese, and juicy tomatoes—easy to throw together, but looks and tastes really impressive. It's cozy enough for a weeknight, but fancy enough for guests.
This tart first made an appearance at a backyard bash one hot July. Everyone grabbed seconds before I even sat down. Every bite reminds me of sunny Italian days—now it's my go to when I need something crowd pleasing and quick.
Ingredients
- Gruyere cheese: Melts into a nutty, golden top after baking—it also gives every bite a touch of richness
- Fresh tomatoes: The star! Try to find the ripest ones you can (farmers market or garden-fresh is best)
- All purpose flour: Lays the base for our crust—stays tender but sturdy
- Pine nuts: Tossed right into the crust, these add buttery crunch in every bite
- Ricotta cheese: Makes the middle soft and creamy, balancing out the tang from the tomatoes
- Extra virgin olive oil: Gives a crispy finish to the crust (and brings a nice mellow flavor too)
- Fresh basil: Scattered on top, it finishes with summery, herby notes that pair perfectly with tomato
Step-by-Step Instructions
- Bake It:
- Slide it into the oven for 25 minutes. When the filling looks set and the cheese is golden, you're there. Let it cool for 10 minutes, then sprinkle over the rest of your fresh basil.
- Finish It Off:
- Sprinkle what's left of your Gruyere cheese over the tomato layer. It'll melt down and make everything golden and bubbly—it also helps the crust stay crisp.
- Assemble Everything:
- Pour the ricotta filling into your pre-baked crust, smoothing it evenly. Layer on those tomato slices in slightly overlapping circles, working from the outside edge toward the middle for a pretty look.
- Mix up the Filling:
- Grab a large bowl and stir together ricotta, an egg, minced garlic, a pinch of salt, a quarter of your chopped basil, and half your Gruyere. Mix it all up until it's creamy. This will become the rich layer that holds its shape nicely after baking.
- Shape Your Crust:
- Dump the crumb mixture into your greased pan. Using your fingers, gently press it across the bottom and up the sides. Keep a light touch—you don't want a tough crust. Bake for 10 minutes, just until it's holding together but not picking up color.
- Form the Dough:
- Leaving the food processor running, pour in the olive oil and cold water. Stop when you see crumbly dough that sticks together if you pinch it. Less mixing means a flakier crust.
- Crust Prep Time:
- Start by heating your oven to 450°F and spraying a 9-inch pie pan. Toss flour, pine nuts, salt, baking powder, and pepper in a food processor. Pulse a few times to chop the pine nuts into the mixture—this is your secret to a standout crust.
Pin it
One summer, I whipped this up last minute for friends using tomatoes straight from my garden. The colors popped, and all those fresh flavors had us dreaming of lazy days in Italy. It made me realize: a handful of good ingredients, handled right, can turn a simple meal into a memory.
Prep Ahead Hints
This dish is even better made early. Put the whole thing together up to a day before, stash it covered in the fridge, and let it come to room temp when you're ready to serve. The flavors really deepen overnight, especially the tomato and basil. If you want it warm, just pop it in a 300°F oven for 10 minutes—that'll freshen it up and keep the middle creamy.
Year Round Twists
While the best tomatoes show up in summer, you can swap things out as the seasons change. In colder months, roasted Roma or sun dried tomatoes (just soak them in hot water first) work great. When it's spring, go for asparagus tips on top of your filling. In the fall, try some sautéed butternut squash and sweet onions for comfort food vibes. You keep that pine nut crust and creamy middle and just trade toppings as you go.
Ways To Serve
Try serving slices with a handful of peppery arugula tossed in lemony olive oil for an easy lunch. Need appetizers? Cut the tart into bite size squares—no forks needed. For a heartier meal, pair it up with roasted veggies or a bowl of tomato soup—double the tomato, double the fun.
Pin it
This dish goes to show—if you treat your ingredients right, even the simplest combinations can be unforgettable.
Frequently Asked Questions
- → Can I make this tart ahead of time?
Totally, bake it the day before if you'd like. Once it's cooled, pop it in the fridge covered. To serve, just warm it in a 350°F oven for ten minutes and toss on some fresh basil when it's done.
- → What can I substitute for gruyere cheese?
No gruyere? Go for Swiss, fontina, or mild cheddar instead. Each has their own thing going on, but they'll all taste good with the ricotta and tomatoes.
- → How do I prevent a soggy bottom crust?
Bake your crust by itself for ten minutes first so it holds up. Also, scoop the seeds out of your tomatoes and sit them on top of the cheese, not the crust. That way, your bottom stays crispier.
- → Can I use cherry tomatoes instead of sliced tomatoes?
Cherry or grape tomatoes are a fun switch. Slice them in half, arrange them cut side up on the ricotta mix, and they'll keep things less watery with a punchy taste.
- → Is there a way to make this tart gluten-free?
Yep, just swap in a gluten-free flour blend for the regular flour. Your texture will change a bit, but it'll still be tasty. Double check your baking powder's gluten-free too.
- → What herbs can I use instead of basil?
If basil isn't your thing, toss in some fresh thyme, oregano, chives, or mix up whatever Italian herbs you like. Just remember, herbs can pack more punch, so use a little less than you would with basil.