Tomato Ricotta Tart



  • 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
  • 2 tablespoons pine nuts, toasted and coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons ice water
  • Cooking spray


  • 3/4 cup part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped fresh basil, divided
  • 1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
  • 1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices


  1.  Preheat oven to 450°.
  2. To prepare crust, weigh or lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, pine nuts, salt, baking powder and black pepper in a food processor.  Pulse until combined, about 3 pulses. Combine 3 tablespoons ice water and oil in a small bowl. With processor on, slowly add oil mixture and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer on sides and bottom of the dish. Bake for 10 minutes at 450. Remove from oven.
  3. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup Gruyère cheese and 1/4 cup basil and, stirring to combine. Evenly spread ricotta mixture over crust. Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping them. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake for 25 minutes at 450° or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.


Leah Beckett