Sunday Tomato Ricotta Tart

Name: Sunday Tomato Ricotta Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 prepared pie crust; 2 cups ricotta cheese; 1 cup grated Parmesan cheese; 3 cups assorted tomatoes, sliced; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Oven Ideas

I love making this Sunday Tomato Ricotta Tart for family gatherings and lazy weekends. It’s a delightful way to showcase fresh tomatoes layered with creamy ricotta and a flaky crust. Each bite bursts with flavor and reminds me of sunny afternoons in the garden. The simplicity of the ingredients allows the tomatoes to shine, while the ricotta adds a luxurious touch. Perfect for brunch or a light lunch, this tart is sure to impress your guests with minimal effort!

Created by

Lorna Whitcombe

Last updated on 2026-01-06T14:17:35.178Z

When I first tried this Sunday Tomato Ricotta Tart, I was amazed at how such simple ingredients could create something so delicious. The key is using fresh, ripe tomatoes; I like to mix varieties for a stunning presentation. I also discovered that letting the tart rest for a bit after baking allows the flavors to meld perfectly, making each slice even more satisfying!

This tart is fantastic for entertaining, but I often whip it up just for myself during the week. It’s wonderful served warm or at room temperature, and it pairs beautifully with a crisp salad for a light meal. I enjoy experimenting with herbs, too; a sprinkle of fresh basil or thyme elevates the tart to another level!

        Why You Will Love This Tart
        A beautiful presentation that impresses guests
Rich and creamy ricotta paired with the sweetness of ripe tomatoes
Versatile enough for brunch, lunch, or a light dinner

      

Perfecting the Crust

The crust is the foundation of your tart, so it’s important to get it right. I recommend using a store-bought prepared pie crust for convenience, but if you prefer homemade, make sure to chill the dough before rolling it out. A chilled crust will help maintain its shape during baking and prevent shrinkage. Bake it just long enough to achieve a light golden color, as it will continue to cook while you add the filling and toppings.

When placing the crust in the tart pan, gently press it into the corners to ensure there are no gaps. Piercing the bottom with a fork helps prevent air bubbles from forming while it bakes, which allows for an even texture. If you notice the edges of the crust becoming too dark during baking, cover them with foil to prevent excessive browning.

The Creamy Ricotta Filling

The ricotta filling is not only creamy but also serves as a canvas for the tart's other ingredients. Use full-fat ricotta for the best results; it provides a rich texture that contrasts beautifully with the juicy tomatoes. If you're looking for a creamier texture, blend the ricotta in a food processor until smooth before mixing in the Parmesan and garlic. This step is crucial for achieving that luxurious mouthfeel that makes each bite delightful.

Garlic adds depth to the ricotta, but it’s important to balance the flavors. Start with two cloves, but feel free to adjust based on your taste preferences. If you desire a milder flavor, consider roasting the garlic beforehand; this will mellow its sharpness while adding a sweet note to the filling. A dash of lemon zest can also brighten the mixture if you want to elevate the flavor profile further.

Tomato Layering Techniques

When layering the tomatoes, it's best to use a mix of varieties for visual appeal and flavor complexity. Heirloom tomatoes are fantastic for their sweetness and color, while smaller varieties like cherry tomatoes add a burst of juice. Slice the tomatoes evenly to ensure consistent cooking. You may want to sprinkle them with salt after slicing to draw out excess moisture—this step is particularly useful if you’re using very juicy tomatoes, which can make the tart soggy.

Drizzling with olive oil not only enhances the overall flavor but also helps the tomatoes roast beautifully in the oven. Keep an eye on the tart as it bakes; once the tomatoes start to soften and release their juices, you’ll know it’s nearly ready. The goal is to have tender but not mushy tomatoes, which retain some of their structure and flavor integrity.

Ingredients

Gather these fresh ingredients to make the tart:

Ingredients

1 prepared pie crust
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 cups assorted tomatoes, sliced
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Follow these steps to create the tart:

Prepare the crust

Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart pan and pierce the bottom with a fork. Bake for 15 minutes or until slightly golden.

Mix the ricotta filling

In a bowl, combine the ricotta, Parmesan, and minced garlic. Season with salt and pepper as desired. Mix until smooth.

Assemble the tart

Spread the ricotta mixture evenly over the pre-baked crust. Layer the sliced tomatoes on top, starting from the outside and working inward. Drizzle with olive oil and season with additional salt and pepper.

Bake the tart

Bake the assembled tart in the preheated oven for 25 minutes or until the tomatoes are tender and the ricotta is slightly golden.

Cool and serve

Remove the tart from the oven and allow it to cool for at least 10 minutes. Garnish with fresh basil leaves before slicing and serving.

Pro Tips

For added flavor, try incorporating other herbs such as oregano or thyme into the ricotta mixture. You can also substitute different cheese for a unique twist.

Storing Leftovers

If you have any leftover tart, store it in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, which helps maintain the crispness of the crust. Avoid microwaving, as this can make the crust soggy and the filling unevenly heated.

For longer storage, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container. This way, you can enjoy a bite of summer whenever you want! When ready to eat, let the slices defrost overnight in the refrigerator before reheating.

Serving Suggestions

This tart pairs beautifully with a light salad or a simple vinaigrette drizzled over fresh greens. Consider using arugula or mixed greens to complement the creamy ricotta; their peppery flavors can bring a nice contrast to the dish. You might also add sliced avocado or nuts for an extra layer of texture and taste.

For a more rustic approach, serve slices directly from the tart pan on a rustic wooden board, garnished with fresh basil leaves. If you’re hosting a brunch, offering a variety of toppings, such as balsamic glaze or a sprinkle of crushed red pepper, allows guests to customize their servings and enhances the overall experience of your Sunday Tomato Ricotta Tart.

Variations to Try

Feel free to experiment with the filling by adding different herbs such as thyme or oregano for a Mediterranean twist. You could even incorporate spinach or sautéed mushrooms to boost the vegetable content and flavor diversity. Mixing in crumbled feta or goat cheese with the ricotta can add an additional tangy element to the tart.

For those who prefer a gluten-free option, consider using a gluten-free pie crust or a cauliflower crust. These alternatives can introduce a new texture while still allowing you to enjoy the vibrant flavors of the tart with less guilt. Each variation opens the door to new interpretations of this classic dish!

Questions About Recipes

→ Can I make this tart ahead of time?

Yes, you can prepare the tart up to a day in advance and reheat it before serving.

→ What types of tomatoes work best?

I recommend using a mix of heirloom and cherry tomatoes for a variety of flavors and textures.

→ Can I use store-bought ricotta?

Absolutely! Just ensure it's of good quality for the best flavor in your tart.

→ Is this tart suitable for freezing?

While it’s best served fresh, you can freeze the baked tart. Just make sure to wrap it tightly and enjoy it within a month.