Tomato Tart

I’ve been evolving a version of this tart for a very long time. It started because as much as I want to love tomato pie (tomatoes! mayo! cheese! pie crust! so many of my favorite things!) I usually end up disappointed by them, with soggy fillings and crusts, and a bit too many rich flavors that drown out what I want to taste, the tomatoes. This tomato tart is a bit more subtle, and it lets the sweet corn and tomatoes shine.

I forgo the classic pie crust for a super easy pine nut, olive oil crust that is whipped up in the food processor. It’s tender and crispy, and holds up nicely to the filling. Followed by a ricotta, sweet corn, basil, and gruyere filling. I like to go all in and make homemade ricotta, but store bought whole milk ricotta works also. And then after baking it’s all topped with a rainbow of fresh, super thickly sliced tomatoes.

It’s great warm, room temp, or cold. It cuts and serves very nicely and seems to be a showstopper at any party or potluck I bring it to. But it really is easy to throw together once you have the ricotta done.

I hope you like this, it’s one of my favorite summer recipes!

Tomato Tart

Serves 6 (or 12 if you double the recipe and use a 12” tart pan, as pictured directly above)

Crust Ingredients:

• 150g all-purpose flour (about 1 ¼ cups)

• 2 tablespoons pine nuts, toasted

• ¼ teaspoon baking powder

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ¼ cup extra-virgin olive oil

• 3 tablespoons ice water

• Cooking spray

Filling Ingredients::

• ¾ cup ricotta cheese, either my sweet corn infused homemade ricotta recipe, or store bought whole milk ricotta

• ½ cup fresh sweet corn kernels

• 1 large egg, lightly beaten

• 2 garlic cloves, minced

• ½ teaspoon kosher salt

• ¼ cup chopped fresh basil, plus more for garnish

• ¾ ounces Gruyère cheese, shredded (about 3 tablespoons)

• 1 ½ pounds heirloom tomatoes, cut into ½-inch-thick slices

Preheat oven to 450°. Coat a 9-inch tart pan, or a glass or ceramic pie plate coated with cooking spray. (You can also double this entire recipe and make it in a 12” tart pan.)

In a food processor, combine flour, pine nuts, baking powder, salt and pepper; pulse until combined. Combine oil and 3 tablespoons ice water. With processor on, slowly add oil mixture, and process until dough is crumbly. Sprinkle dough into prepared pan, press dough into an even layer in bottom and up sides of dish. Poke the bottom of the crust a bit with a fork to prevent it bubbling. Bake at 450° for 10 minutes. Remove from oven.

Combine ricotta, corn, egg, garlic, and 1/2 teaspoon salt, into (cleaned out) food processor, pulse until smooth. Add 1/4 cup basil and 1/4 cup Gruyère cheese, pulse briefly to combine. Spread ricotta mixture evenly over crust. Bake at 450° for 20 minutes or until filling is set. Let stand 10 minutes.

Meanwhile, slice tomatoes, sprinkle with a bit of salt, and let drain on a clean kitchen towel. When tart has cooled a bit, arrange tomatoes on top of filling, finish with some more torn or whole basil leaves. Serve warm, at room temp, or cold. Very good as lunch the next day!