Heirloom and Cherry Tomato Ricotta Tart

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I don’t know about you, but this year has seemingly taken forever for my tomatoes to ripen. We planted so many, but we just can’t seem to get them to ripen up on the vine! There are loads of green tomatoes. I think it may have something to do with our soil, as the spot where we planted them was not amended this year. But I never know! It could also be the temperature fluctuating from horribly hot to mildly cool so much this summer.

Either way, I was so excited to finally get some pretty heirloom tomatoes to redden up for this recipe! This tart is made with delicious juicy and meaty heirloom tomatoes and flavorful cherry tomatoes. This is a great savory tart idea to make!

my favorite heirloom tomatoes:

I love tomatoes! It feels a bit cliche, but they are truly my favorite edible plant to grow in my vegetable garden. I find the variation in plants fascinating, and the end results are so rewarding! Growing beautiful tomatoes is a hobby that I would love to focus on more as I get older. Right now my life is a bit hectic with childrearing and I am so hyper-focused on creating my content here. But perhaps when life slows down a bit in the future, I can spend my springs and summers trying to grow show-stopping tomatoes. For now, I just enjoy eating them and seeing what comes from the seeds I sow and leave to grow all summer long.

my favorite heirloom tomatoes:

• Cherokee Purple

• Purple Bumblebee

• A Grappoli D’inverno (these are new to me this year and they are so productive!)

• Sunrise Bumblebee

• Abe Lincoln Original

• Hungarian Heart (my first year growing these and they are so cool!)

• Mushroom Basket

• Striped German

• San Marzano II

tips for growing tomatoes:

Tomatoes are long-growing and love the heat. These vegetables need to be started indoors and grown during the long, humid summer months for optimal yields. Due to their love of heat, they do not tolerate frost and must be grown when the soil is warm, usually in late spring or early summer.

It can take anywhere from 60 to 90 days to grow a tomato, sometimes more or less depending upon the variety. Because they grow for such a long period of time before being harvested, they are typically grown indoors as starts first before being planted outside. This helps the plant to become strong and sturdy so they can spend the rest of their time focusing on producing delicious fruits during the warmer months. If you are purchasing plants from a local nursery or garden center, look for those that are short, stocky, and have deep green coloring. It is best to avoid plants that look weak, wilting, stringy, or already have fruits and flowers on them.

• It’s best to water in the early morning or evening, so the plants are not losing water during the middle of the day. Water deeply each time!

• Mulching can help the plants to retain moisture and prevent weeds. I like to use a combination of weed barrier fabric and straw mulch. This has worked really well for me, and I really don’t see many weeds around the plants! Mulching is also great for preventing water from splashing onto the lower leaves, which can cause disease. I recommend deep mulching, about 4-6 inches.

• You can fertilize throughout the growing season, though I never do this. I get plenty out of my plants! Side dress with compost or fertilizer every couple of weeks when tomatoes start to produce fruit. You can use a nitrogen fertilizer.

• Continue to tie plants to your stakes or cages for support. They will become top heavy! When staking, you’ll need to prune the plants. This means removing the suckers, or the side stems of the plant. If you are growing in cages, you do not have to prune.

the method:

Because tomatoes produce so much delicious juice, this tart requires a little extra care to make so that you do not end up with a wet, soggy mess. The tomatoes must be sweated first, or the juices need to be released. To do this, line the tomatoes on a wire cooling rack, preferably over a towel or paper towels, and sprinkle them generously with salt. Wait about 30 minutes to 1 hour for the juices to be released. You will notice the skin of the tomatoes will look a bit shriveled at this point.

Blot the juice from the tomatoes, drying them as much as possible. Then, assemble the tart and bake. This will help prevent the tart from becoming soggy!

The crust is made with a delicious addition of parmesan cheese. The flavor is just fantastic. I love the baked ricotta cheese in this tart. It’s a beautiful combination of flaky crust and fresh flavors from the bright ricotta cheese and tomatoes.

final thoughts:

With a little hint of fresh basil and balsamic reduction, you are well on your way to creating a truly artisanal tasting appetizer or light meal! This tart is so simple but tastes like a lot of effort went into it. I love summer tomato recipes. Don’t you? I hope you enjoy this delicious fresh tomato and herb tart.

xoxo Kayla

Heirloom and Cherry Tomato Ricotta Cheese Tart

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Yield: 10 to 12

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M

Ingredients

Parmesan Crust:

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 cup (50 g) parmesan cheese, grated
• 1/2 tsp kosher salt
• 1/2 cup (116 g) unsalted butter, cold and cut into 1/2-inch cubes
• 3 to 4 tbsp ice cold water
• 1 large egg + 1 tbsp(15 ml) water, for egg wash

Tomato & Ricotta Filling:

• 3 large heirloom tomatoes
• 3 to 6 cherry tomatoes
• 1 tsp kosher salt, divided
• 1/2 cup (123 g) ricotta cheese
• 1/2 cup (56 g) mozzarella cheese, sliced or shredded
• 1/2 cup (50 g) parmesan cheese, grated
• 1/2 tsp freshly cracked pepper
• Fresh basil leaves, for garnish
• Balsamic reduction, for serving

Instructions

To make the Parmesan Crust:

1. In a large bowl, whisk together the flour, parmesan cheese, and salt. Cut in the cold, cubed butter with a pastry blender or fork. Blend until the butter is completely coated in the flour mixture and resembles crumbs about the size of a pea.
2. Slowly add in the water, 1 tablespoon (15 ml) at a time, until the crust just comes together with your hands. It should still be a bit crumbly. Knead the dough until it is more consistent, being careful not to over handle it and melt the butter. Shape the dough into a round disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.
3. Once the dough has been chilled, roll it out to a 12-inch in diameter circle. Transfer the crust to a 10-inch tart pan. Gently lift and press the crust into the edges of the pan. Then, trim off any excess dough leaving at least 1-inch of overhang. Fold this overhang into the edge of the pan, pressing the seam closed. You want the edge to be thicker than the bottom, as this helps the crust to stay in place and prevents it from falling or shrinking.
4. Poke the bottom of the dough all over with the tines of fork. Place the tart pan into the fridge or freezer while you preheat the oven.
5. Preheat the oven to 400° F (204° C). Line the crust with aluminum foil and fill with pie weights or dried beans. Fill all the way to the top edge of the crust. Bake the crust for 15 minutes. Then, remove the weights and foil. Bake the crust uncovered for another 10 to 15 minutes or until lightly golden brown and set. Let it cool slightly.
6. In a small bowl, whisk together the egg and 1 tablespoon (15 ml) water. Brush this all over the crust with a pastry brush.

To make the Tomato Ricotta Filling:

1. Line a large baking sheet with paper towels. Slice the tomatoes about 1/4-inch thickness, discarding the core and stems. Place the slices of tomato on a wire cooling rack placed over the baking sheet. Sprinkle them with about 1/2 teaspoon of the salt on both sides. Let them rest for at least 30 minutes and up to an hour to sweat out most of their water. Pat them dry with a paper towel.
2. In a medium mixing bowl, stir together the ricotta, mozzarella, and parmesan cheeses with the remaining 1/2 teaspoons of salt. Reserve some of the parmesan cheese for sprinkling over the top of the tart.

To assemble the tart:

1. Keep the oven at 400° F (204° C). Spread the cheese mixture all over the crust.
2. Dap the tomatoes dry with paper towels. Arrange them over the top of the cheese spread. Season with the pepper. Then, sprinkle any reserved parmesan over the tomatoes.
3. Bake the tart for 20 to 25 minutes or until the crust is a deep golden brown and there is not liquid sitting on top of the tart. If there is excess liquid, simply place the tart under the broiler on low heat for a few minutes, keeping a careful eye so that the tomatoes do not burn.
4. Let the tart sit for at least 10 to 15 minutes. Serve sliced into wedges with fresh basil leaves and balsamic reduction.

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