Tomato Ricotta Tart with Basil Pesto
From a Chef's Kitchen
This savory Tomato Ricotta Tart with Basil Pesto is a delicious way to enjoy more of those tantalizing summer tomatoes before they're gone!
- 1.5 cups all-purpose flour
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), cold, cut into small pieces
- 0.5 teaspoon sugar
- 0.5 teaspoon salt
- 3-4 tablespoons ice water (as needed)
- 2 large tomatoes (sliced)
- 1 cup whole milk ricotta cheese (use the best ricotta you can find)
- 0.5 cup freshly grated Asiago, Parmesan or Romano cheese (or a combination)
- 2 eggs
- 3 cloves garlic (minced)
- salt and freshly ground black pepper
- 2 cup packed fresh basil leaves
- 3 cloves garlic (chopped)
- 0.33333333333333 cup olive oil ((divided))
- 0.25 cup freshly grated Parmesan cheese
- 0.25 cup pine nuts, walnuts or almonds
- salt and freshly ground black pepper (to taste)
- Preheat oven to 400 degrees. Combine flour, butter, sugar and salt in a food processor. Pulse to combine until mixture resembles coarse meal.
- Add 1 tablespoon ice water to flour mixture, pulsing after each addition. You'll need at least 3 tablespoons. Test the mixture to see if it comes together in your hand. If not, add 1 more tablespoon.
- Empty crust mixture into an 11-inch tart pan with removable bottom. Gently pull the dough together to form a ball, then press it back out into the tart pan and up the sides to create the crust.
- Dock the crust with a fork. Place in the freezer for 20 minutes.
- Place on a baking sheet then place a piece of parchment paper over the crust, fill with pie weights, old dried beans, lentils or rice.
- Bake for 15-18 minutes or until light gold in color. Let cool. Reduce oven temperature to 375 degrees.
- While crust is chilling and then baking, drain the tomatoes. Salt both sides then place on paper towels or a clean kitchen towel. After 20 minutes, flip the tomatoes onto a dry area of the towel(s) and drain again. Pat dry.
- Spread some of the pesto over the crust. Whisk together ricotta, Parmesan cheese, eggs, garlic and salt and black pepper. Pour into prepared crust.
- Arrange the tomatoes over the top in a pinwheel fashion (or get creative!).
- Bake for 45-50 minutes or until ricotta custard is set and tomatoes appear "dry." Serve warm or at room temperature with additional pesto.
- While tart is baking, combine pesto ingredients in a food processor or blender. Serve with tart.