Tomato Tart with Ricotta Filling

1 TART

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR THE DOUGH

140 g cold butter
210 g all-purpose flour
Egg yolk
5 tablespoons ice water
2 pinches of salt

INGREDIENTS FOR THE FILLING

400 g ricotta
100 g cheddar
3 eggs
3 cloves of garlic
A handful of flat-leaf parsley
A handful of basil
1/2 handful of oregano
Salt
Pepper
approx. 600 g assorted tomatoes

INSTRUCTIONS

1
Start by preparing the dough. Use your fingertips or a food processor to create a crumbly mixture from butter, flour, and salt. Then add the egg yolk and ice water to form a smooth and slightly sticky dough. Press it into a tart pan with a diameter of about 25 cm to create a smooth layer. Evenly prick the bottom of the tart with a fork and transfer it to the refrigerator for at least 45 minutes.
2
Preheat the oven to 180°C and prepare the filling. Mix ricotta with pressed garlic and eggs, then stir in chopped parsley, basil, and oregano, and season with salt and pepper. Finally, add coarsely grated cheddar, and slice the tomatoes into thin slices.
3
Pour the prepared filling into the tart pan and evenly layer the tomato slices on top, allowing them to slightly overlap. Place in the preheated oven and bake for about 60 minutes or until the tart is lightly golden and the tomatoes are soft.
4
Let the finished tart cool slightly, season with salt and pepper, and garnish with basil leaves.

Markéta Marešová

Markéta is a food blogger and food photographer. You might know her from the blog Lžička Cukru, where she creates great sweet and savory recipes that anyone can master. Food and trying new combinations is Markéta's passion.