The vibrant colors and irresistible flavors of a roasted tomato tart with ricotta and pesto make it a culinary masterpiece perfect for any occasion. This recipe combines the sweetness of roasted tomatoes, the creamy tang of ricotta, and the herbaceous punch of pesto for a truly unforgettable taste experience. Whether you're a seasoned baker or a kitchen novice, this recipe is surprisingly easy to execute, resulting in a show-stopping dish that's as beautiful as it is delicious.
What Makes This Roasted Tomato Tart So Special?
This tart isn't just a simple combination of ingredients; it's a symphony of textures and tastes. The roasting process intensifies the sweetness of the tomatoes, creating a depth of flavor that's unmatched by raw tomatoes. The creamy ricotta provides a luxurious counterpoint to the roasted tomatoes, while the pesto adds a vibrant herbal note that ties everything together. The flaky pastry crust provides the perfect foundation, creating a satisfying textural contrast.
Ingredients You'll Need:
For the Pastry Crust: (You can use store-bought if you prefer!)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Roasted Tomatoes:
- 1 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 clove garlic, minced (optional)
For the Filling:
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons pesto (store-bought or homemade)
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
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Prepare the Pastry Crust: Combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
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Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, pepper, and minced garlic (if using) on a baking sheet. Roast for 20-25 minutes, or until softened and slightly blistered.
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Assemble the Tart: Roll out the chilled pastry dough and fit it into a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up.
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Prepare the Filling: In a medium bowl, combine ricotta, Parmesan cheese, egg, pesto, salt, and pepper. Mix well.
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Bake the Tart: Spread the ricotta mixture evenly over the pastry crust. Arrange the roasted tomatoes over the ricotta. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
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Cool and Serve: Let the tart cool slightly before removing it from the pan. Serve warm or at room temperature.
Frequently Asked Questions (FAQs)
Can I use different types of tomatoes?
Absolutely! Roma tomatoes, heirloom tomatoes, or even sun-dried tomatoes would work well in this recipe. Just adjust the roasting time accordingly, depending on the size and type of tomato you use. Larger tomatoes will require a longer roasting time.
What kind of pesto is best?
You can use any type of pesto you like – classic basil pesto, sun-dried tomato pesto, or even a vibrant kale pesto would all complement the flavors of the tart beautifully.
Can I make the tart ahead of time?
You can prepare the pastry crust and roast the tomatoes a day in advance. Assemble the tart just before baking for the best results. The tart is also delicious served at room temperature, making it perfect for a picnic or potluck.
Can I freeze this tart?
While freezing a fully assembled tart is possible, it's recommended to freeze the baked tart in individual slices for easier reheating.
What can I serve with this tart?
This roasted tomato tart is delicious on its own, but it pairs beautifully with a simple green salad, a light vinaigrette, or a glass of crisp white wine.
This roasted tomato tart with ricotta and pesto is a culinary delight that's sure to impress your friends and family. Its simple elegance and burst of fresh flavors make it a perfect dish for any season. Enjoy!
