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Tomato Ricotta Tart in an Herbed Crust

Ricotta Tart
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This gorgeous summery tart takes an herb infused crust, filled with lemony ricotta, and topped with tomatoes and balsamic vinegar.

Ingredients

Scale

Herbed Dough:

  • 3 tablespoons almond flour/meal
  • 1 ¼ cups all-purpose flour, plus more for rolling
  • Pinch of salt
  • ½ cup unsalted butter, cold, cubed or grated
  • Handful of basil and oregano leaves, roughly chopped (will pulse with dough ingredients to become pulverized in food processor)
  • 2–4 tablespoons ice-cold water, depending on how much it takes to come together

For the Filling:

  • 1 generous Cup Fresh Ricotta, at room temperature
  • 4 ounces Cream Cheese, softened
  • ½ cup grated Romano or Parmesan Cheese
  • 1 teaspoon Lemon Zest (I used one lemon)
  • 1 teaspoon lemon juice

For the Tomato Topping:

  • 2 cups tomatoes, (I used a combination of multicolored cherry tomatoes, halved)
  • 1 tablespoon olive oil
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon freshly Ground Black Pepper
  • ¼ Cup leaves of fresh Basil, loosely packed
  • 2 tablespoons fresh Oregano leaves
  • 1 tablespoons Pine nuts (optional)

Instructions

To make the dough:

  1. Combine almond flour, all-purpose flour, and salt in a food processor.
  2. Add Fresh Herbs.
  3. Cube or Grate Butter and add to the food processor with flours, salt, and herbs.
  4. Pulse the cold butter into flour/herb mixture.
  5. Slowly drizzle the cold water into food processor while pulsing, gradually adding as much water as you need to make the dough come together.
  6. Turn dough out into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes or until ready to use.
  7. When ready, remove chilled dough from the fridge. If it is too cold to roll out, let it sit on the counter for a few minutes. Uncover before rolling.
  8. Using a rolling pin, roll it into 11-inch circle on a well floured surface.
  9. Place the dough into 9-inch tart pan with a removable bottom (or a pie pan)making sure the dough is evenly distributed throughout the pan.
  10. Using your fingers be sure to push the dough in the corners of the pan.
  11. Prick the bottom of the tart all over with a fork.
  12. Place pie pan/tart pan with dough in the freezer for 15 minutes. (Don’t use glass or you will have to let it sit out before you place in hot oven).
  13. Preheat the oven to 400 F degrees.
  14. Remove the pie/tart pan from the freezer.
  15. Place a sheet of parchment paper on top and fill it with dried beans (or pie weights).
  16. Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown.
  17. Let it cool on a cooling rack for at least 15 minutes before filling.

Ricotta Filling:

  1. Using a mixer with the silicone/rubber spatula attachment, combine Ricotta, Cream Cheese, and Pecorino Romano in a bowl.
  2. Fold in the lemon zest and juice.
  3. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
  4. Refrigerate until assembling tart.
  5. Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.

When ready to serve:

  1. Remove the tart from the pan (unless it is in a pie plate) and place it onto a large dish.
  2. Spread the ricotta filling evenly over the top smoothing the top with a spatula.
  3. Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred).
  4. Drizzle balsamic vinegar, garnish with pine nuts if you desire.

Find it online: https://mythankfultable.com/2018/09/04/tomato-ricotta-tart-in-an-herbed-crust/