This gorgeous tart lets fresh tomatoes shine in all their glory. Use whatever assortment of sizes, shapes, and colors you like. It’s the perfect lunch or light dinner to savor in the summer sunshine.
Fresh Tomato Tart
Makes 1 (15×10-inch) tart
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 (8-ounce) package cream cheese, softened
- 1 large egg
- 2 tablespoons chopped shallot
- 2 tablespoons fresh dill
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- 2¾ cups finely crushed buttery round crackers
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter, melted
- ⅓ cup finely chopped fresh basil
- ¼ cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons chopped fresh thyme
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds assorted heirloom tomatoes, sliced ¼ inch thick (seeded if desired)
- ¼ cup assorted halved grape or cherry tomatoes
- Garnish: fresh basil, fresh dill
- For filling: Line a fine-mesh sieve with 3 layers of cheesecloth or 2 coffee filters. Place over a bowl; add ricotta cheese. Cover and refrigerate overnight.
- In the work bowl of a food processor, process together drained ricotta, cream cheese, egg, shallot, dill, lemon zest, and salt until smooth; reserve.
- Preheat oven to 350°.
- For crust: In a large bowl, stir together cracker crumbs, cheese, and melted butter until well combined. Press mixture into bottom and up sides of a 15×10-inch cast-iron baking sheet.
- Bake until golden brown, 8 to 10 minutes. Let cool on a wire rack for 10 minutes.
- Spread filling into prepared crust. Bake until set, 8 to 10 minutes. Let cool on a wire rack 30 minutes.
- Meanwhile, for topping: In a small bowl, whisk together basil, oil, lemon zest and juice, vinegar, thyme, salt, and pepper. Layer tomatoes on filling; drizzle half of dressing onto tomatoes. Garnish with basil and dill, if desired. Serve with remaining dressing.