Heirloom Tomato Tart

Heirloom Tomato Tart

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Ingredients

Adjust Servings:
Walnut Crust
3 cups Whole Raw Walnuts
1 tsp Salt & Pepper
2 tbsp Nutritional Yeast (optional)
4 tbsp Olive Oil
Ricotta Cheese Filling
10 oz Ricotta Cheese
1 tsp Salt
1 tsp Lemon Zest
1 Egg
2 tbsp Fresh Herbs (Basil & Chives)
Top with
3 Heirloom Tomatoes
Sprinkle of Salt & Pepper

Heirloom Tomato Tart

  • 70 minutes
  • Serves 6
  • Medium

Ingredients

  • Walnut Crust

  • Ricotta Cheese Filling

  • Top with

Directions

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I love summer and it’s gorgeous bright colored produce, like these heirloom tomatoes!

I’ve always liked tomatoes but heirlooms are my favorites. They are visually stunning, come in all shapes, sizes and colors. They are usually just available during the summer which makes them even more special.

If you are not able to find heirloom tomatoes, you can use any other tomato variety for this recipe.

This crust is gluten free and I am using walnuts instead of flour.

Walnuts are high in omega 3 which is great for your brain, can improve eye health and much more! But if you don’t like walnuts, you can use other nuts like cashews or almonds.

Steps

1
Done

Chose The Tomatoes

As mentioned, I love using heirloom tomatoes for this tart, however, if you cannot find them, using any tomato that looks good to you!

I recommend getting tomatoes that are vibrant in color, firm to the touch and larger in size.

To make this tart visually stunning, try going for different colors of tomatoes, if you can find them.

2
Done

Make The Crust

Preheat your oven to 350F and get a pie baking dish and food processor ready.

To your food processor add all of the crust ingredients and pulse until it forms a coarse sand like texture. I recommend keeping it a bit coarse for texture.

3
Done

Add Crust To Pie Dish & Bake

Pour the crust mixture into your pie dish and press in firmly as well as up the sides.

I use a 1/4 cup measuring cup for this but you can also use your fingers.

Be sure the crust is pressed in evenly to ensure even baking.

Bake the crust for 20-25 minutes then allow it to cool for at least 10 minutes.

4
Done

Make The Ricotta Filling

In a bowl, combine all of the ingredients and mix well.

5
Done

Add The Ricotta Filling & Tomatoes

Add the ricotta mixture to your cooled crust and spread evenly.

Next, wash and dry your tomatoes then cut them into slices.

Top your tart with the sliced tomatoes. Make it as pretty as you can!

6
Done

Bake Again

Bake the tart for 25-30 minutes at 350F.

Once the tart comes out of the oven, sprinkle with a bit more salt, olive oil and chopped herbs.

Allow the tart to cool before cutting in.

This tart should be consumed the same day.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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5 Comments Hide Comments

I LOVE savory tarts during the summertime, especially beautiful ones like this that have all of those gorgeous summer tomatoes. So pretty!

That sounds so easy and delicious! I have quite a few tomato addicts in my family who will love this. 🙂

This year was the first year where I planted all heirlooms. I am blown away by their rich flavor and texture. This tart looks so delicious!!

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