Heirloom Tomato Tart with Ricotta and Basil

Heirloom Tomato Tart with Ricotta and Basil is rated 3.3 out of 5 by 13.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Servings: 8

When made with tomatoes in a variety of colors and sizes, this elegant tomato tart becomes a showstopper on your summertime table.


For the dough:

  • 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
  • 1 tsp. salt
  • 20 Tbs. (2 1/2 sticks) (10 oz./315 g) chilled unsalted butter, cut
      into 1/2-inch (12-mm) pieces
  • 1/4 cup (2 fl. oz./60 ml) ice water, plus more as needed

For the filling:

  • 2 cups (16 oz./500 g) ricotta cheese
  • 2 cups (8 oz./250 g) grated Parmesan
  • 2 Tbs. chopped fresh basil
  • Salt and freshly ground pepper, to taste
  • 1 1/2 lb. (750 g) heirloom tomatoes, sliced 1/4 inch (6 mm) thick
  • Maldon sea salt for finishing
  • Small basil leaves for finishing


To make the tart dough, in the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 1/4 cup (2 fl. oz./60 ml) ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a 5-inch (18-cm) disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4-inch (26-cm) round tart pan. Press the dough into the pan and trim, leaving a 1/2-inch (12-mm) overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.

Place the tart pan on a baking sheet. Place a sheet of parchment on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes.  Transfer to a wire rack and let cool completely in the tart pan.

In a bowl, combine the ricotta, Parmesan and basil and season to taste with salt and pepper.  Using a small offset spatula, spread the mixture into the cooled tart shell. Top with the tomato slices and sprinkle with Maldon salt and basil leaves. Serve immediately. Serve 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Good recipe I made this before awhile ago. I got the crust to a nice golden brown with the recipe provided. The willingness good,just a bit on the salty side. I used good cheese and shredded it as I needed. So next time I do this I'm cutting backbone the saltiness.overall it's a nice summer treat
Date published: 2019-06-15
Rated 3 out of 5 by from Agree With Others - AMAZING if you tweak it I made the regular pastry crust recipe I usually use in my food processor (1 1/2 c flour, 1 stick + 2 tbsp butter, 1/4 tsp. salt). I baked at 400 until it was starting to get to golden brown but not ready. I actually let it cool before the next step, but I don't think that's necessary (I was trying to make the hard part - the pastry - ahead of time). Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry crust until it almost reached the top of the edges (I used a narrow rectangular tart pan). I baked that for a little while longer (maybe 7-10 min). Then I topped with sliced tomatoes and baked until the tomatoes had slightly reduced in size (7-10 more minutes). I let cool and topped with sliced basil.
Date published: 2017-07-16
Rated 3 out of 5 by from Needs some help to make it 5 star! I baked the shell blind for 15 minutes. Then I added homemade ricotta. HUGE improvement...lighter texture and could control the salt. I crumbled the ricotta and sprinkled it into the crust, (as little or as much as you like), sprinkled 1 C. quality parmesan on top and baked 10-15 minutes more. Added fresh baby arugula, sliced tomatoes, basil and lightly sprinkled with a good olive oil, garlic, and a balsamic vinegar mix. Topped with Maldon salt and served warm. The arugula added a nice spice and the salt content was perfect, just taste as you go. Excellent!!!
Date published: 2014-08-14
Rated 5 out of 5 by from Gorgeous and delicious We loved it. Just one possible addition. We drizzled a balsamic glaze over each slice as it was served. We also liked it better warm than cold.
Date published: 2014-07-19
Rated 1 out of 5 by from order out or stick with Flat bread Horrible, the crust never gets even a light toast color, crumbles at the touch. Don't bother with this recipe the picture may be what your final product looks like but the minute you try and serve it crumbles to nothing, use a spoon. Pass on this one
Date published: 2014-07-18
Rated 3 out of 5 by from Delish after tweaks...Perfect brunch treat I love this tart...it is so pretty and refreshing. However, it does require a few tweaks to get it there. The pie crust is very flaky and once the crust is cooked, assembly is a breeze. As is, the recipe is 2 stars. With tweaks, it goes up to 4 starts. Notes - The pie crust and filling quantities make enough for 2 whole tarts. If you try to put all the filling in one tart shell, there is way too much cheese ( I normally don't think too much cheese is possible!) - Make sure the ice water and dough are very cold. Tweaks: - If you follow the recipe...then double the basil and make two tarts. - Don't add salt until the very end...as a topper. - Slice the tomatoes as thin as possible and overlap them. - Serve with an aged Balsamic vinegar. Options: - Serve in a rectangle tart pan and serve slices. - Reduce parm and increase ricotta in equal proportions if it is too rich for your patrons. Enjoy!!!!
Date published: 2014-07-17
Rated 5 out of 5 by from This Tart is Delicious, with a Couple of Changes I made this tart for a family supper, and it was a huge hit. I did make a couple of changes, though, which I think were an improvement. After reading comments about saltiness, I reduced the amount of parmesan to a little more than 1 cup, vs the 2 cups called for. I also didn't add any salt to the filling mix. Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little. It was much better served a little warm, rather than cold as the recipe would have done. This will become a summer favorite, for sure.
Date published: 2014-07-11
Rated 5 out of 5 by from Excellent, With The Right Cheese It is really interesting to look at these reviews. Seriously, you can follow the recipe as is if you use very good parmigiano reggiano (that you grate yourself) and fresh, hand pulled ricotta. I got the heirlooms from the farmer's market, picked the basil out of my garden and used very good cheese, that I grated myself. I have noticed that the pre-grated cheeses, even those from higher-priced chains, have way more salt than if you buy a good quality parmigiano. When working with simple recipes like this one, you have to use the best ingredients. And this one relies on the cheese! I made this as is for a small group and it was a hit. I took it to a party last night, and again, it was one of the first dishes finished and a few asked for the recipe. Just buy the right cheese, and I guarantee you'll love it.
Date published: 2014-07-05
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