Tomato and Ricotta Tart

Ingredients

• 250 g All-purpose flour (Sift before use)
• 0,5 teaspoon Salt (For the dough)
• 1 tablespoon Sugar (For the dough)
• 125 g Cold butter (Cut into small cubes, keep chilled)
• 1 tablespoon Ice water (Very cold to prevent the dough from warming)
• 3 large Ripe tomatoes (Thinly sliced, salted and drained)
• A few stalks Chives (Finely chopped)
• 250 g Ricotta (At room temperature)
• 300 g Quark (Skimmed if needed)
• 1 tablespoon Dijon mustard
• 1 tablespoon Herbes de Provence
• 50 g Grated Parmesan (Divided into two portions)
• To taste Black pepper
• A few leaves Fresh parsley (For garnish)

Instructions

1. Prepare the dough

   In a mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and work it with your fingertips until a sandy texture forms. Incorporate the ice water, shape into a ball, flatten slightly, and wrap in plastic wrap.

   Time: PT10M

2. Rest the dough

   Place the dough in the refrigerator for at least 15 minutes to firm up.

   Time: PT15M

3. Prepare the tomatoes

   Wash the tomatoes, cut into slices about 0.5 cm thick. Lay the slices on paper towels, sprinkle lightly with salt and let them drain for 10 minutes. Then gently pat dry to remove excess water.

   Time: PT10M

4. Prepare the filling

   In a bowl, mix the ricotta, quark, mustard, Herbes de Provence, finely chopped chives, salt, pepper, and 25 g grated Parmesan until smooth.

   Time: PT5M

5. Line the pan

   On a lightly floured work surface, roll out the dough into a disc about 3 mm thick. Place it in a 28 cm tart pan, gently press the edges, and prick the base with a fork.

   Time: PT5M

6. Assemble the tart

   Spread the filling in the center of the tart base, smoothing it evenly. Arrange the tomato slices in a rosette over the filling, lightly salt and pepper, then sprinkle the remaining Parmesan (25 g).

   Time: PT5M

7. First bake

   Bake the tart on the lower rack of a preheated 220 °C oven for 20 minutes.

   Time: PT20M

   Temperature: 220°C

8. Add Parmesan and final bake

   Briefly remove the tart, sprinkle the remaining grated Parmesan over the top, then return to the oven for an additional 10 minutes until the top is golden.

   Time: PT10M

   Temperature: 220°C

9. Rest before serving

   Let the tart rest for 5 minutes out of the oven so the filling sets before slicing.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

5 g

Carbohydrates

32 g

Fat

22 g

Fiber

0,5 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Sugar: Cane sugar
• Instead of Cold butter: Margarine
• Instead of Ripe tomatoes: Cherry tomatoes
• Instead of Chives: Parsley
• Instead of Ricotta: Fresh cheese
• Instead of Quark: Strained Greek yogurt
• Instead of Dijon mustard: Whole grain mustard
• Instead of Herbes de Provence: Thyme + rosemary
• Instead of Grated Parmesan: Pecorino

Equipment Needed

• Mixing bowl
• Chef's knife
• Floured work surface
• Rolling pin
• Plastic wrap
• 28 cm tart pan
• Paper towels (optional)
• Silicone spatula
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Keep the butter very cold when preparing the dough.
• Let the tomatoes drain and pat them dry to avoid excess water.
• Do not overwork the dough to keep a light texture.
• Initial bake of 20 minutes before adding the extra Parmesan.

Chef Tips from the Video

• Sprinkle a little breadcrumbs on the base before the filling to absorb moisture.
• Use ripe but firm tomatoes to prevent them from falling apart.
• Serve warm with a lemony green salad.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Not recommended; the dough texture deteriorates.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The filling can be mixed ahead of time and kept chilled.
• The salted tomatoes can be prepared 30 minutes before baking.