Summer Tomato Tart with Lemon-Orange Ricotta
Summer Tomato Tart with Lemon-Orange Ricotta
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cubed, cold
- 1/4 teaspoon salt
- 1/4 cup ice cold water, plus more as needed
For the Ricotta Filling
- 1 1/2 cups ricotta cheese
- 1/2 lemon, zested
- 1/2 orange, zested
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Topping and Garnish
- 3 tomatoes, medium, sliced 1/4-inch thick
- 2 tablespoons balsamic glaze, for drizzling
- 1/4 cup fresh basil leaves, for garnish
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon salt, flaky, for sprinkling
- 1/4 teaspoon black pepper, freshly ground, for grinding
Instructions
- 1
Place the flour into a large mixing bowl. Add the cubed, cold butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the salt and mix well.
⏱️ 5 min
- 2
Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough is chilling, prepare the ricotta filling. In a separate medium bowl, combine the ricotta cheese. Zest half a lemon and half an orange directly into the ricotta. Add a pinch of salt, a grind of fresh black pepper, and a drizzle of olive oil. Mix all the ingredients together thoroughly until well combined.
⏱️ 10 min
- 4
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
⏱️ 10 min•🌡️ 180
- 5
Once the dough has rested, unwrap it and place it on a lightly floured surface. Roll it out thinly into a circle large enough to fit your tart tin, about 1/8-inch thick. Carefully transfer the rolled-out dough into a 9-inch tart tin with a removable bottom, pressing it gently into the fluted edges. Trim any excess dough.
⏱️ 5 min
- 6
Spread the prepared lemon-orange ricotta mixture evenly over the bottom of the tart crust. Arrange the sliced tomatoes on top of the ricotta mixture, layering them in concentric circles or a desired pattern.
⏱️ 5 min
- 7
Bake the tomato tart for 25 to 30 minutes, or until the crust is golden brown and the tomatoes are slightly softened and caramelized.
⏱️ 30 min•🌡️ 180
- 8
Once baked, remove the tart from the oven. Drizzle generously with balsamic glaze and additional olive oil. Garnish with fresh basil leaves. Season with a sprinkle of flaky salt and a grind of fresh black pepper just before serving. Slice and enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Tomato Tart with Lemon-Orange Ricotta
For the Crust
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cubed, cold
- 1/4 teaspoon salt
- 1/4 cup ice cold water, plus more as needed
For the Ricotta Filling
- 1 1/2 cups ricotta cheese
- 1/2 lemon, zested
- 1/2 orange, zested
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Topping and Garnish
- 3 tomatoes, medium, sliced 1/4-inch thick
- 2 tablespoons balsamic glaze, for drizzling
- 1/4 cup fresh basil leaves, for garnish
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon salt, flaky, for sprinkling
- 1/4 teaspoon black pepper, freshly ground, for grinding
Instructions
- 1
Place the flour into a large mixing bowl. Add the cubed, cold butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the salt and mix well.
⏱️ 5 min - 2
Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough is chilling, prepare the ricotta filling. In a separate medium bowl, combine the ricotta cheese. Zest half a lemon and half an orange directly into the ricotta. Add a pinch of salt, a grind of fresh black pepper, and a drizzle of olive oil. Mix all the ingredients together thoroughly until well combined.
⏱️ 10 min - 4
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
⏱️ 10 min•🌡️ 180 - 5
Once the dough has rested, unwrap it and place it on a lightly floured surface. Roll it out thinly into a circle large enough to fit your tart tin, about 1/8-inch thick. Carefully transfer the rolled-out dough into a 9-inch tart tin with a removable bottom, pressing it gently into the fluted edges. Trim any excess dough.
⏱️ 5 min - 6
Spread the prepared lemon-orange ricotta mixture evenly over the bottom of the tart crust. Arrange the sliced tomatoes on top of the ricotta mixture, layering them in concentric circles or a desired pattern.
⏱️ 5 min - 7
Bake the tomato tart for 25 to 30 minutes, or until the crust is golden brown and the tomatoes are slightly softened and caramelized.
⏱️ 30 min•🌡️ 180 - 8
Once baked, remove the tart from the oven. Drizzle generously with balsamic glaze and additional olive oil. Garnish with fresh basil leaves. Season with a sprinkle of flaky salt and a grind of fresh black pepper just before serving. Slice and enjoy warm or at room temperature.
⏱️ 5 min