Whipped Ricotta and Tomato Tart || Tomato and Ricotta Galette
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.
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
- Use good quality full fat ricotta cheese.
- Use all purpose flour if no wholewheat flour is available.
- Use cold water in place of buttermilk if not available.
- Use basil leaves - gives a nice peppery taste.
- Serve warm. It tastes very delicious cold too. So pack as lunch, take these slices to picnics.. Enjoy.