Tomato tart



Apparently they were originally yellow in color, although many have reddened and a few have become greener (no anger or jealousy involved here though). Guessed it? We're talking about tomatoes and the numerous varieties of this vegetable grown in gardens. We thought of bringing a few together, to prepare this wonderful tomato tart! A delicious rustic cake for serving hot, warm or cold, whatever you prefer, bringing a touch of color and flavor to your table. So, the tomato varieties we've chosen range from the classic to more unusual ones. Sweet date tomatoes, well-balanced cherry tomatoes, yellow cherry tomatoes and last but not least, marinda, a crisp and subtly savory variety. This tomato tart is a veritable triumph of goodness, don't you think? What are you waiting for, try our recipe and let us know!


Ingredients for shortcrust pasty for a 9.5" (24 cm) mold
Butter 1 stick (100 g) - very cold
Flour 00 2 cups (200 g)
Water 4 tbsp (60 g) - very cold
Fine salt 1 pinch
Oregano 1 tsp
For the ricotta cream
Cow's milk ricotta cheese 3 cups (500 g)
Whole milk 5 tbsp (80 g)
Eggs 1 (55 g)
Fine salt 1 pinch
Black pepper to taste
For garnishing
Tomatoes ¾ lb (350 g) - mixed, including datterino, golden, cherry and other varieties
Arugula to taste

How to prepare Tomato tart

To prepare the tomato tart, start by making the shortcrust pastry. Place the flour, salt 1 and very cold butter, straight from the refrigerator 2 in the mixer. Blend to obtain a mixture with a sandy consistency 3

and place it on a work top. Add the oregano 4, then the freezing cold water and knead by hand 5. In this way you will obtain a homogeneous dough. Wrap it in plastic wrap and leave it to rest in the refrigerator for at least half an hour 6.

In the meantime prepare the ricotta cream. Sieve it in a colander 7, then add the milk 8, the egg 9,

salt and pepper to taste 10, stir and keep to one side 11. Rinse and dry the tomatoes, then cut them into slices that are around a third of an inch thick. You can cut them into different shaped slices, so some in half, others into quarters, horizontal or vertical slices too 12.

The dough should have cooled down by now. Remove it from the refrigerator and roll it out with a rolling pin on a pastry board lightly sprinkled with flour 13. The result will be a pastry sheet that is around 0.2 inches (0.5 cm) thick, big enough to line a 9.5 inch (24 cm) tart mold with a removable disc. Before placing the shortcrust pastry inside the mold, remember to grease it with the butter 14. Make sure it adheres to the sides, by pressing down with your finger tips 15;

remove any excess dough by pressing down on it with the rolling pin 16. Perforate the surface with the prongs of a fork 17 and add the ricotta cream 18.

Even out the surface 19 and add the tomatoes to the cream 20, arranging them randomly yet tidily 21.

Now the tart is ready to be cooked 21: bake it in a static oven preheated to 355°F (180°C) for 30 minutes on the lowest shelf (not in contact with the oven base) and then for another 20 minutes on the highest shelf (make sure the surface doesn't burn). If you prefer, you can add a touch of color to the surface with a few more minutes under the grill 23. Once baked leave to cool for a few moments before sprinkling some fresh rocket onto your tomato tart, then serve 24!


Tomato tart is delicious served hot and cold, so if you prefer you can store it in the refrigerator for a couple of days and enjoy it cold.
If you prefer, you can prepare the shortcrust pastry 1-2 days before; it is best to use the cream freshly made however.
If you add the cream to the mold then the tart will need to be baked immediately, otherwise the base could become soggy.


Try making the tomato tart even richer by adding other vegetables, zucchini slices, perhaps grilled, or some diced peppers!

The sheer multitude of tomato varieties has also inspired delicious first courses, like tuna and tomato paccheri pasta!