Tomato Tart Recipe
Category: Savory Pies
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose flour | 200g |
| Water | 60g |
| Fine salt | Pinch |
| Oregano | 1 tsp |
| Ricotta cheese (cow’s milk) | 500g |
| Whole milk | 80g |
| Eggs | 55g |
| Fine salt | Pinch |
| Black pepper | To taste |
| Tomatoes | 350g |
| Arugula (rocket) | To taste |
Instructions
-
Prepare the Shortcrust Pastry:
Start by placing the flour and a pinch of salt into a food processor. Pulse the mixture until it reaches a sandy texture. Transfer this crumbly mixture to your work surface, then add the oregano. Knead the dough together until it forms a smooth, homogeneous ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to chill. -
Make the Ricotta Cream Filling:
While the dough rests, prepare the ricotta filling. Sift the ricotta cheese through a fine sieve to remove any excess moisture. In a separate bowl, combine the ricotta with the whole milk, egg, and a pinch of salt. Season with black pepper to taste, then mix until smooth and well-combined. Set this mixture aside. -
Prepare the Tomatoes:
Wash and dry the tomatoes. Slice them into approximately 7-8 mm thick slices. Feel free to get creative with the shapes: you can cut some tomatoes in half, others into quarters, and then into horizontal or vertical slices for a variety of textures. -
Roll Out the Dough:
After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to a thickness of about half a centimeter, or large enough to line a 24 cm tart pan with a removable bottom. Before placing the dough into the tart pan, make sure to grease it with a bit of butter. Press the dough into the pan, ensuring it adheres to the edges. Trim off any excess dough by rolling a rolling pin over the top of the pan. Prick the base of the dough with a fork to prevent air bubbles during baking. -
Assemble the Tart:
Pour the ricotta cream filling into the prepared tart shell, spreading it evenly. Arrange the sliced tomatoes on top in a decorative pattern, layering them as you prefer. -
Bake:
Preheat the oven to 180°C (350°F) and bake the tart for about 40-45 minutes, or until the crust is golden brown and the ricotta filling is set. -
Serve:
Once baked, allow the tart to cool for a few minutes before serving. Just before serving, scatter fresh arugula over the top of the tart for an extra burst of color and flavor. Slice and enjoy your delicious homemade Tomato Tart!
This savory tomato tart makes a perfect dish for a light lunch, brunch, or as an appetizer for gatherings. Its crispy shortcrust base paired with the creamy ricotta filling and fresh tomatoes creates a delightful balance of textures and flavors. Top it off with arugula for a peppery finish, and you’re sure to impress your guests with this beautiful and tasty creation!
