This is a wonderfully-balanced, flavorful, yet delicate savory tart. If you know me, you know I am obsessed with tomatoes…that’s an understatement. I finally purchased myself a tart pan – now my baking arsenal is complete – and decided to break it in with this tart. The recipe inspiration came from this recipe. Yes, it’s a Colavita one because I am biased – I used to work there. I did modify it slightly to my personal taste.
The result is incredible – perfectly smooth and buttery crust (made with olive oil) with a hint of sweetness from the balsamic glace, filled with delicate cheeses and fresh thyme, topped with perfectly roasted tomatoes. It doesn’t get much better than this in my opinion. If you love savory tarts, you MUST try this one.
Roasted Tomato Tart with Herbed Ricotta and Goat Cheese
9″ tart pan with removable bottom, greased with olive oil
For the crust:
- 1.5 cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ¼ tsp baking powder
- ⅓ cup olive oil, your choice
- 3 tbsp water or milk
- 1½ tbsp balsamic glace, Colavita’s is the best, in my opinion
For the filling:
- 4 large tomatoes, any kind
- 3/4 cup ricotta cheese
- 4 oz goat cheese
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
Make the dough
- Whisk together the flour, salt, sugar and baking powder in a large bowl.
- Whisk together the oil and water (or milk), then pour over the dry ingredients, add the balsamic glace.
- Stir with a fork until the wet ingredients are evenly incorporated, then when the dough starts coming together, use your hands to incorporate the ingredients. This will start coming together gradually. Don’t worry about it being perfect – we are not rolling it out. Form the dough into a ball, place in a bowl, cover with plastic wrap, and refrigerate for 1 hour.
Roast the tomatoes
- Pre-heat your oven to 350°F. Line a baking sheet with parchment paper or tin foil. Slice the tomatoes into ⅛” thick slices and place them on the lined baking sheet, spreading them out evenly. Drizzle with a little olive oil, sprinkle with salt and freshly ground black pepper, and one teaspoon of the thyme.
- Roast them in the oven until wilted and soft, about 30 minutes.
Assemble the tart
- Take the dough out of the refrigerator, flatten it into a disc, and place it into the tart pan. Begin pressing it and distributing it throughout, evenly. It’s okay if it starts crumbling – your goal is to cover the entire bottom and sides of the pan evenly, without any holes. Unlike a butter-based dough, this one will be a little bit more difficult to work with, but will taste even better. Increase the heat of the oven to 400°F.
- In a medium bowl, mix the ricotta and goat cheeses together, and add the remaining one teaspoon of thyme. Smooth the mixture into the crust and spread evenly.
- Layer the tomatoes over the cheese mixture and drizzle with a little more olive oil. Bake for about 40 minutes, until the crust is golden brown.
- Remove from the oven and allow to cool before removing out of the pan – this will allow the cheeses to set. Garnish with freshly chopped parsley and serve. Delicious both warm and cold.
Optional – drizzle the finished tart with a little bit of the balsamic glace for an added hint of sweetness.