An exquisite Italian ricotta tomato tart recipe made with flavorful heirlooms, creamy ricotta and pockets of burrata cheese!
This ricotta tomato tart recipe is everything kids!
I really can not help myself with all those insanely beautiful heirloom tomatoes around me. You do know how me and tomatoes have had a thing for a very long time.
Which brings me to the bizarre realization that I haven’t posted a tomato tart recipe before. I mean, warm or cold straight out of the fridge, this is some serious good eats.
But let’s get real for a minute, you know I don’t do pies, like ever! I’m more of a ricotta muffin and apple crisp kind of girl. Which is what I’m actually making tonight with all those black cherries I scored at the market.
Back to this insane Italian ricotta tomato tart recipe:
I took the liberty to use store-bought pie crust. Heck yes, because why not simplify my life now and then If I can, plus you really can not beat 2 organic pie crusts for $5 at Sprouts. I think that is my closing argument about pie crust, Amen !
On to the magic of this tomato tart recipe. Oh yes baby, creamy ricotta cheese with a touch of garlic and lemon zest, layered with the most flavorful heirloom tomato slices you can get your hands on.
I would like to make a small parentheses here about heirloom tomatoes. Whoever tries to tell you that heirloom tomatoes taste the same as all the rest, has never picked an heirloom tomato off of the vine, and they don’t know the difference. No offense but I wouldn’t trust their taste buds that much.
This ricotta tomato tart recipe, it is almost like a pizza you guys, I swear on my saffron!
You could even add a handful of sauteed garlic spinach to the ricotta mixture, for a Florentine tomato tart twist. Or even use puff pastry instead of pie crust, whatever rocks your boat.
I made this one vegetarian, and sprinkled a few steamed green peas on top just before serving, because they are so darn cute and good for you, makes me feel so much better about all that ricotta cheese. Not to even mention that ridiculous Burrata cheese on top, Oh My Tastebuds !
Tough it is not in the photo, a few slices of Prosciutto di Parma are the perfect touch for the Batman. You see he is still a carnivore, and tough he says this ricotta tomato tart is the greatest thing ever, it is still better with a slice of Prosciutto on top of that creamy burrata.
In hindsight I wish i had a photo of course. In any case I know you’ll love this and I hope you make it on Sunday and kick your feet up and enjoy it on your fancy couch!
- 2 pie crusts organic
- 8 oz burrata cheese
- 15 oz ricotta cheese
- 1/2 c fontina cheese or mozzarella
- the zest from 1 organic lemon
- 1/2 tsp sea salt + more to taste
- 2 cloves garlic grated
- 1 tbsp extra virgin olive oil
- 2 leave sprigs green & purple basil sonly
- 1 lb heirloom tomatoes
- 1/2 steamed green peas optional
Preheat your oven to 375 "F
Using a fork poke some holes in the bottom of each pie. Cover with tiny foil and place a pie weight or some beans on top. Bake in the preheated oven for 15 minutes. Remove the weight/beans and tint foil and bake for an additional 15 min. Transfer to a cooling rack and let sit while working on the tomato tart filling.
Meanwhile in s mixing bowl combine the ricotta cheese, fontina, lemon zest, garlic and sea salt. Stir to combine and set aside.
Slice the heirloom tomatoes into thin slices.
Once your pies have cooled off, divide the cheese mixture between them. Spread in an even layer.
Top the cheese with the tomato slices, alternating different colors and sizes. Drizzle with a lug of olive oil and sprinkle the top with sea salt.
Cover the edges of the tomato tart with tiny foil to prevent burning.
Bake the tart in the preheated oven for 20 minutes. Remove the tint foil and bake for an additional 35 minutes until golden brown around the edges.
If desired at this point you can throw the tomato tart under the broiler for a couple of minutes, for an extra fiery kiss all over the top.
Transfer the tomato tart to a cooling rack and allow to cool at room temperature.
Tear the burrata cheese and divide between the two pies. Finish with a drizzle of extra Virginia olive oil, some nice coarse sea salt and the basil.
If using green peas this is the time to sprinkle them over the top.
Serve with freshly cracked black pepper .