Tomato & Whipped Ricotta Tart

13 Feb

Written By Karina Arora

with Ritz Cracker Crust

Preparation time: 30-45 minutes + 1 hour chilling | Serves: 2-4 people

This delightfully easy Tomato and Whipped Ricotta tart is perfect for a lazy summer day. The Ritz cracker crust is so salty and crumbly, balanced by a creamy ricotta filling and the fresh tomato and basil topping.

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The inspiration behind my Tomato Ricotta Tart -

This summer tomato tart recipe is loosely inspired by my love for crostini and bruschetta, where fresh tomatoes are paired with a crunchy base. It’s such a fun and delicious way to enjoy what’s in season - especially in summer where tomatoes are juicy, sweet and just spectacular.

I happen to have a certain fondness for Ritz crackers, so while thinking about this recipe I thought: why not make it bigger than just a bite-sized treat? Why not turn it into a savoury tart instead, but similar to a cheesecake, use salty crackers as a base?

I'm so pleased that my idea came to life perfectly and that being said, this tart is basically a giant, savoury cheesecake - what’s not to love?

Ingredients in my Tomato & Whipped Ricotta Tart -

My favourite thing about this tomato tart recipe is that you don’t have to make pastry. Pastry can be tricky enough without the humidity of a summer day ruining all your hard work. Instead, we're going with a cheesecake-inspired route and using crushed Ritz crackers with butter, fresh thyme, honey, and an egg yolk to bind it all together.

The filling requires just two ingredients - smooth ricotta and a touch of Greek yoghurt (which is optional), plus a crack of pepper and salt.

For the fresh tomato topping, I bought a medley of small tomatoes – cherry, small Roma, and snacking tomatoes – then tossed them with chopped basil and a big drizzle of caramelised balsamic vinegar (I love this one by Pukara Estate). The vinegar adds a wonderfully tart, complex flavour that pairs beautifully with the sweetness of the tomatoes. Sprinkle with salt and pepper and spoon on top of the filling – that's it, you're good to go.

And a hot tip…

Always use room temperature, firm tomatoes. Keep them out of the fridge for a few hours for maximum flavour, and don't be afraid to reduce or increase the amount of tomatoes on the tart – these measurements worked to my taste, but I encourage you to play around and make it your own.

We ate most of this tomato tart in a single sitting because it was so hard to resist, but be warned – it is quite a rich recipe. If you're saving it for the next day, pop it in the fridge uncovered and enjoy it chilled, spooned into a bowl and drizzled with more balsamic. The base won't be as crumbly, but it tastes marvellous nonetheless.

Find more tips in the recipe notes below.

Ingredients

For the tart base -

2 packets Ritz (or similar) crackers
50 gms butter
3-4 thyme sprigs (optional)
1 tbsp honey
1 egg yolk

For the filling -

375 gms smooth ricotta
1-2 tbsps Greek yoghurt (optional)

For the topping -

Around 400g small tomatoes, halved (I used a mix of cherry, mini Roma and snacking tomatoes)
1/2 bunch basil, chopped
1-2 tbsp balsamic vinegar, plus more to drizzle
Salt and pepper, according to taste

Method

Tart base -

Preheat the oven to 180ºc and line a large tart/ quiche tin (check recipe notes for dimensions).
Pulse all the tart base ingredients (except the egg yolk) in a food processor until they resemble coarse breadcrumbs (should lightly stick together when pressed). Fold in the egg yolk and gently press into the tin.
Bake for 15 minutes until lightly golden. Cool down and refrigerate for at least 1 hour.

Filling -

Mix the ingredients until smooth, season according to taste.
Whisk until you get soft peaks. Refrigerate until ready to use.

Topping -

Toss the tomatoes, balsamic vinegar and basil together with a generous pinch of salt.
Set aside for 10-15 minutes until the tomatoes release their liquid, strain and reserve liquid for salad dressings/ sauces.
To assemble, dollop the whipped ricotta into the cooled tart base.
Top generously with tomatoes, salt, freshly cracked pepper and drizzle with balsamic just before serving.

RECIPE NOTES

Swaps, Serves & Storage

Do I have to use Ritz crackers for the base?
You can use Jatz crackers or any other salty crackers with a similar buttery texture.
What other cream cheese can I use instead of ricotta?
You can use creamy cottage cheese for a lighter version. Blend until smooth and no lumps remain.
What size tart base do I use?
I used a large tart/ quiche tin for my tomato ricotta tart with the following dimensions: H4 x L30 x W30cm. You can find a similar one here.
Can I make this tart ahead of time?
Most of the ingredients in this tart are best enjoyed fresh. The ricotta filling is quite rich and creamy and will make the Ritz base soggy if placed for too long. However if you’re not serving this and enjoying by yourself, you can store it uncovered in the fridge for a day or two.