with Ricotta and Pesto

Savor peak summer flavors with this savory Tomato Tart stacked with ricotta and vibrant basil pesto - a delicious way to enjoy juicy tomatoes and fresh basil.

 Ingredients: Part I

All Purpose Flour, Unsalted Butter, Salt, Sugar, Ice Water

 Ingredients: Part II

Tomatoes, Ricotta Cheese, Eggs, Garlic, Asiago/Parmesan/Romano Cheese, Pesto, Salt & Pepper

Let's Get Started!

Add the flour, butter, sugar,  and salt in a food processor.

Pulse to combine until the mixture resembles a coarse meal.

Add ice water 1 tbsp at a time to flour mix, pulsing after each, until 4 tbsp added - add 1-2 tsp more if dough isn't coming together.

Empty the crust mixture into an 11-inch tart pan with a removable bottom, gather the dough into a ball, 

Place the crust on a baking sheet, put parchment paper over the crust, fill with pie weights, beans, lentils or rice, bake for 18-22 minutes until light gold, let cool, and reduce oven to 375 degrees.

While the crust chills, bakes and cools, drain the tomatoes by generously salting both sides, placing in a single layer on towels, letting sit 20 minutes, flipping to dry towels, draining again, and patting dry.

Whisk together Ricotta, Asiago, Parmesan or Romano cheese, eggs, garlic and salt and black pepper.

– Spread pesto over the crust. – Carefully spread the cheese and egg combination over the pesto.

Get Creative!

After spreading pesto over the crust and the cheese and egg mixture over the pesto, arrange the tomatoes over the top in a pinwheel fashion, or any fun pattern you wish!

Bake for 45-50 minutes or until ricotta custard is set and tomatoes appear “dry.” before garnishing with fresh basil. and slicing it to serve.

This showstopping Tomato Tart is the perfect way to highlight ripe, juicy tomatoes and let their vibrant summer flavor shine through with each delightful bite.

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