Roasted Tomato And Herbed Ricotta Tart Recipe

Name: Roasted Tomato And Herbed Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie crust (I use Julia Childs recipe) and roasted tomatoes; 1 1/2 cups all purpose flour if not using semolina use 2 cups flour; 1/2 cup cake flour; 1/2 teaspoon salt; 6 ounces unsalted very cold butter cut into tbs size pieces; 4 tablespoons Cold vegetable shortening or leaf lard; 1/2 cup ice water; 3 Roma or plum tomatoes cut lengthwise in approximately 1/4 inch thick slices; Olive oil to drizzle on tomatoes; The filling and baking the tart; 10 ounces whole milk ricotta; 2 large eggs lightly beaten; 1/2 cup grated cheese - parmigiano, asiago, romano; 4 fresh basil leaves chopped; 1/3 cup chopped Italian parsley; 4 or 5 chives snipped; salt and pepper to taste

Servings: persons

Pie crust (I use Julia Childs recipe) and roasted tomatoes
1 1/2 cups all purpose flour if not using semolina use 2 cups flour
1/2 cup cake flour
1/2 teaspoon salt
6 ounces unsalted very cold butter cut into tbs size pieces
4 tablespoons Cold vegetable shortening or leaf lard
1/2 cup ice water
3 Roma or plum tomatoes cut lengthwise in approximately 1/4 inch thick slices
Olive oil to drizzle on tomatoes
The filling and baking the tart
10 ounces whole milk ricotta
2 large eggs lightly beaten
1/2 cup grated cheese - parmigiano, asiago, romano
4 fresh basil leaves chopped
1/3 cup chopped Italian parsley
4 or 5 chives snipped
salt and pepper to taste

1
Place the flour and salt in mixing bowl and whisk to combine, Add the butter and lard or shortening and using a pastry cutter break it up into the flour until it resembles course crumbs, you will have some pieces of butter but thats ok, they should be no larger than a pea.
2
Add the ice water, all of it and stir with a fork just to combine. Divide in half and form two disks, wrap each in plastic wrap and refrigerate at least an hour or overnight. You will only need one disk for this recipe put the other one in the freezer
3
After the dough is chilled roll out on your floured work surface and line your tart pan. Prick the bottom with a fork and place in the freezer for 30 minutes. Pre heat the oven to 400 degree's
4
Place frozen tart shell on sheet pan and place parchment on it and add pie weights or beans to weigh it down. Bake for 15 minutes, remove parchment and pie weights and place back in the oven for another 10 or 15 minutes until it's a very lighrt brown. Cool on rack.
5
After tart comes out lower oven to 375. Place tomato slices on parchment lined baking sheet and drizzle with olive oil, season with salt and pepper. Roast for 30-40 minutes until the tomatoes start to caramelize. Remove from parchment and set aside. Keep your oven on 375.
6
Mix ricotta, beaten eggs, cheese and herbs in mixing bowl, season as desired. Spoon into blind baked tart shell. Place a layer of the roasted tomatoes on top.
7
Bake for 30-40 minutes. When touched with your finger the ricotta will feel solid and spring back. Let cool on rack

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pie crust (I use Julia Childs recipe) and roasted tomatoes, 1 1/2 cups all purpose flour if not using semolina use 2 cups flour, 1/2 cup cake flour, 1/2 teaspoon salt, and more.

Yes, Roasted Tomato And Herbed Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Tomato And Herbed Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions