Whipped Ricotta and Tomato Tart || Tomato and Ricotta Galette

Free form tarts are always close to my heart and I love making them. Most times I make fruit tarts and fruit galettes. Many are close to my heart – check out the Strawberry Coconut Galette in my blog. Good thing with baking, you can make both sweets and savory dishes. While I mostly focus on sweets and desserts, I do have few superb foolproof savory tart recipes. This Whipped ricotta tomato tart is one super simple dish that is apt for packing lunch, brunches or a quiet dinner at home.

This tart is made of simple ingredients but is totally wholesome and is filling. The base of this dish is made of buttermilk pastry dough that is crumbly, salty and so very flaky which will melt in your mouth. Topped with simply seasoned whipped ricotta and fresh red tomato slices, this dish will be a winner in your parties.

Seasoning in this recipe is the simple pizza seasoning!! Yeah, I’m that lazy to make my own spice mix and I rightfully feel it is okay to use store bought dried spices. So when you make this recipe feel free to use any seasoning you have. Salt and pepper is enough, if you ask me!!

Annndd, I didn’t have fresh basil to use when I did these photos and tested the recipe – Corona virus effects, still in lock down in Chennai. So I used dried basil. But use basil if you find them when you make. It’s peppery taste is a game changer in this tart. And coriander leaves in the photos are just for some green in the pic.

How to make the whipped ricotta tomato tart?

So very simple. The dish has wholewheat flour, olive oil, butter, ricotta and tomatoes as major ingredients.

The recipe is made in 4 steps –

1. Make the tart base
2. Make the ricotta filling and slice the tomatoes
3. Assemble the tart.
4. Bake.

Make the buttermilk tart base

In a large mixing bowl or in a food processor bowl add the wholewheat flour, salt and mix well. Add the butter, olive oil and rub them into the flour with a fork or your fingers or just pulse twice-thrice in a food processor until the butter is combined and are the size of peas. Add a couple tablespoons of buttermilk and combine just until the dough come together. Transfer the pastry dough to a working board, roll into a large rectangle between two non-stick sheets and chill in the fridge while you make the ricotta filling.

Make the ricotta filling

In a food processor bowl or in a large bowl add the ricotta, olive oil, salt and pepper and peeled & crushed garlic. Whisk or process until creamy and soft to spread.

Assemble the tart and bake!! So VERY GOOD AND SIMPLE.

Check out the recipe below –

Whipped Ricotta and Tomato Tart || Tomato and Ricotta Galette

Parveen’s Kitchen

While I mostly focus on sweets and desserts, I do have few superb foolproof savory tart recipes. This Whipped ricotta tomato tart is one super simple dish that is apt for packing lunch, brunches or a quiet dinner at home.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Breakfast, brunch, dinner, lunch

Cuisine American, english, Italian

Servings 6

Calories 280 kcal

Equipment

• Food processor – optional, If not available use large bowl and hand whisk.

Ingredients

  

Buttermilk Tart Base

• 1 1/2 Cups Wholewheat Flour
• 3/4 tsp Salt
• 1/2 Cup Unsalted Butter Cold and cubed
• 1//4 Cup Olive Oil
• 3-4 tbsp Buttermilk You'll need only 2 tbsp or a little more. Save the rest to brush the pastry sides.
• 1 tbsp Pizza Seasoning Optional to sprinkle on top
• Basil leaves Optional

Ricotta Filling

• 1 Cup Ricotta I used Homemade, buy good quality full fat ricotta for this recipe if using store bought.
• 2 tsp Olive Oil
• 1/2 tsp Salt
• 1 tsp Freshly ground Pepper
• 3 Large Tomatoes Sliced

Instructions

 

Make the tart base

• In a large mixing bowl or in a food processor bowl add the wholewheat flour, salt and mix well.
• Add the butter, olive oil and rub them into the flour with a fork or your fingers or just pulse twice-thrice in a food processor until the butter is combined and are the size of peas.
• Add a couple tablespoons of buttermilk and combine just until the dough come together.
• Transfer the pastry dough to a working board, roll into a large rectangle between two non-stick sheets. Place it in the baking sheet and chill in the fridge while you make the ricotta filling.

Make the Ricotta Filling

• Slice the Tomatoes and keep them aside.
• In a mixing bowl or a food processor add the ricotta, olive oil, salt and pepper.
• Whip until smooth and fluffy. It should be spreadable.

Assemble the tart

• Preheat the oven at 180 degrees Celsius
• Take out the rolled pastry from the fridge.
• Spoon in the ricotta filling and spread on the tart leaving out a margin of at least 1 1/2 inches all the sides.
• Arrange the tomato slices on the ricotta. Sprinkle salt and pepper as needed.
• Fold the edges of the dough carefully and pinch the edges, forming a good free form tart.
• Brush the folded edges with buttermilk.
• Sprinkle the pizza seasoning on the folded pastry crust.
• Bake at 180 degrees Celsius for 30-35 minutes until the top is golden.
• Add the basil leaves if using. Slice and serve warm.

Notes

1. Use good quality full fat ricotta cheese.
2. Use all purpose flour if no wholewheat flour is available.
3. Use cold water in place of buttermilk if not available.
4. Use basil leaves – gives a nice peppery taste.
5. Serve warm. It tastes very delicious cold too. So pack as lunch, take these slices to picnics.. Enjoy.

Keyword Bake, Best Recipes, Cheesecake Ice Cream, Cooking made easy, foolproof dishes, Galette, ricotta, ricotta tomato tart, savory bakes, simple ingredients, simple recipes, Tarts, whipped ricotta