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 1/4 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup cold water; 1/2 teaspoon salt; 1 cup ricotta cheese; 1 egg; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups ripe tomatoes, sliced; 1/2 cup shredded mozzarella cheese; Fresh basil leaves for garnish

Highlighted under: Soft Favorites

I love making this Sunday Tomato Ricotta Tart, especially on lazy weekends when I want something fresh and easy to prepare. The combination of ripe tomatoes, creamy ricotta, and a flaky crust creates a delightful dish that's perfect for brunch or a light dinner. It's incredibly satisfying to slice into this tart and see the vibrant colors and textures, making it an eye-catching centerpiece on the table. Plus, it’s versatile enough to enjoy warm, at room temperature, or even cold the next day!

Created by

Celia Winterbourne

Last updated on 2026-01-06T12:53:35.506Z

Creating this Sunday Tomato Ricotta Tart has become a delightful weekend ritual for me. I love experimenting with different herb blends in the ricotta to elevate the flavor. Using fresh tomatoes straight from the local market enhances the tart's taste, making each bite feel like summer on a plate!

When making this tart, I found that pre-baking the crust ensures a perfectly crisp base, preventing sogginess from the juicy tomatoes. I also like to drizzle a bit of balsamic glaze on top before serving—it adds an incredible depth of flavor that's simply irresistible!

        Why You'll Love This Tart
        The vibrant colors and fresh flavors brighten up any meal.
Creamy ricotta pairs beautifully with the tangy tomatoes.
A perfect dish for any occasion, from brunch to a cozy dinner.

      

Understanding the Ingredients

The combination of ricotta and egg creates a creamy base for this tart, while the addition of dried oregano not only enhances the overall flavor but also provides a lovely herbaceous note that complements the tomatoes. For an extra kick, consider substituting oregano with fresh thyme or basil, which can elevate the freshness of the dish. Ensure the ricotta is well-drained to avoid a soggy filling, enhancing the tart's structure and texture.

Ripe tomatoes are crucial for this recipe; they bring natural sweetness and acidity, balancing the creaminess of the ricotta. Choose vine-ripened or heirloom varieties for their superior flavor. If tomatoes are not in season, you could use sun-dried tomatoes soaked in olive oil for a different depth of flavor, but adjust the herb quantity to avoid overwhelming the filling with saltiness.

Perfecting the Baking Technique

Blind-baking the tart crust is critical to achieving a perfectly flaky base that doesn’t turn soggy after the filling is added. Make sure to prick the bottom of the crust with a fork; this allows steam to escape during baking and prevents bubbling. If you notice any shrinkage while baking, gently press the edges back down with a spatula before the filling is added.

When layering the tomatoes on the ricotta filling, make sure to overlap them slightly for a beautiful presentation and even cooking. If you like a caramelized edge on your tomatoes, consider broiling the tart for the last 2-3 minutes of baking. Keep a close eye during this step to avoid burning any edges.

Ingredients

Gather the following ingredients to get started on this delightful tart!

For the Tart Crust

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup cold water
1/2 teaspoon salt

For the Filling

1 cup ricotta cheese
1 egg
1 teaspoon dried oregano
Salt and pepper to taste
2 cups ripe tomatoes, sliced
1/2 cup shredded mozzarella cheese
Fresh basil leaves for garnish

Once you have all your ingredients ready, you’re just a few steps away from this delicious tart!

Instructions

Follow these steps to create your Sunday Tomato Ricotta Tart.

Prepare the Crust

In a bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the cold water until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat the Oven

Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes until lightly golden.

Prepare the Filling

In a bowl, mix the ricotta cheese, egg, oregano, salt, and pepper until smooth. Spread the filling evenly over the pre-baked tart shell.

Add Tomato and Cheese

Layer the sliced tomatoes over the ricotta mixture and sprinkle the shredded mozzarella on top.

Bake the Tart

Bake for an additional 25 minutes, or until the tomatoes are tender and the cheese is bubbly. Let it cool slightly before slicing.

Serve and Garnish

Garnish with fresh basil leaves and serve warm or at room temperature.

Enjoy your homemade Sunday Tomato Ricotta Tart with friends and family!

Pro Tips

For an extra flavor boost, try using heirloom tomatoes or add a splash of pesto to the ricotta mixture.

Make-Ahead Tips

This tart can be assembled in advance, making it a perfect dish for entertaining. To do so, prepare the crust and filling without baking. Wrap the crust tightly in plastic and refrigerate for up to a day. When ready to serve, fill and bake as directed, adding an extra 5 minutes to the bake time if coming straight from the refrigerator.

If you have leftovers, you can store the tart in the refrigerator for up to three days. Simply cover it with plastic wrap or place it in an airtight container. It reheats beautifully; just pop it in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid using the microwave, as it can make the crust excessively soggy.

Serving Suggestions

This tart is delightful served alongside a fresh green salad with a tangy vinaigrette, which balances the creaminess of the tart. For a more substantial meal, pair it with a hearty soup or a selection of roasted vegetables to round out the flavors. An excellent wine pairing would be a light Pinot Grigio, which complements the dish's fresh notes without overpowering them.

For a fun twist, try topping individual slices with a poached egg and a sprinkle of chili flakes, transforming your tart into a charming brunch option. You can also experiment with different cheeses in the filling, such as feta or goat cheese, to personalize the flavor profile to your preference.

Questions About Recipes

→ Can I use store-bought dough instead of making my own?

Absolutely! Using store-bought dough can save you time, and it will still taste delicious.

→ What type of tomatoes work best for this tart?

I recommend using ripe tomatoes, such as heirloom or vine-ripened, for the best flavor.

→ Can I make this tart ahead of time?

Yes! You can prepare the tart the day before, store it in the fridge, and reheat it before serving.

→ Is it possible to freeze this tart?

While it's best fresh, you can freeze the baked tart. Just make sure to wrap it tightly before freezing.