Tomato & Ricotta Parmesan Tart Tomato & Ricotta Parmesan Tart

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.

  • Prep time 25 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 8 servings




Pastry: In food processor, pulse together flour, sugar and salt until combined. Add butter; pulse until in coarse crumbs. Add cream cheese; pulse until in fine crumbs, about 6 times. Drizzle in ice water; pulse just until dough begins to come together.

Turn out onto work surface; gently knead to combine. Wrap in plastic wrap; press into rectangle. Refrigerate until chilled, about 1 hour.

On 20-inch length of parchment paper, roll out dough into 15- x 11-inch rectangle (about 1/4-inch thickness), trimming if needed. Lifting parchment paper from edges, slide onto baking sheet; prick dough all over with fork. Refrigerate until firm, about 30 minutes.

Preheat oven to 400°F. Bake until golden, about 28 minutes. Let cool on pan on rack for 30 minutes.

Topping: Mix together ricotta, Parmesan, oil, lemon zest, lemon juice, salt and pepper until smooth; spread onto pastry in even layer, leaving 1-inch border. Arrange cherry tomatoes, heirloom tomatoes and basil over top. Sprinkle with more salt and pepper and drizzle with more olive oil, if desired.


Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 370 mg
  • Sugars 3 g
  • Protein 9 g
  • Calories 298
  • Total fat 20 g
  • Potassium 223 mg
  • Cholesterol 54 mg
  • Saturated fat 11 g
  • Total carbohydrate 23 g


  • Iron 11
  • Folate 23
  • Calcium 9
  • Vitamin A 22
  • Vitamin C 13
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Lunch & Dinner

Tomato & Ricotta Parmesan Tart