Ricotta & Goat Cheese Tomato Tart

Thursday, July 31, 2014

My sister-in-law came over for dinner this past weekend and I wanted to make something summery, beautiful, and a little decadent. Lo and behold, two gorgeous summer tomato tarts popped up in my Bloglovin feed.

One of them went with ricotta & Parmesan and did not bake the filling. The other (made by a fellow NYC girl!) went with goat cheese, sour cream, and egg whites and baked the filling. I combined pieces of both.

5.5 oz goat cheese with honey, at room temperature
15 oz part skim ricotta
3/4 cup (approx) 2% Greek yogurt
one egg
pinch salt
freshly ground pepper to taste
1/2 tablespoon fresh rosemary, chopped

I whipped these all together in my stand mixer for about 10 minutes on medium-high - I wanted it really truly whipped - while I rolled out my dough. Yes, I went with a trusty ol' Pillsbury. If it ain't broke, don't fix it. It had me pre-bake it for about 10 minutes and then cool slightly.

I also got my tomatoes rinsed and ready for slicing. Sadly, the large heirlooms looked really mush or really blah, so I ended up with a slew of tinier red and yellow tomatoes.

I drizzled the tomatoes liberally with olive oil. Once mixed, I poured the cheese filling into the pre-baked crust. I aimed for "jiggly" with the filling but it was looking a little more "liquidy", so I worked quickly. I wanted to get the whole mess into the oven before the tomatoes sank to the bottom.

I seasoned the top with more salt, pepper, and rosemary. I popped it back into the 400 degree oven. After about 15 minutes, I added a tin foil ring around the crust so it wouldn't burn. All in, this stayed in the oven for a little over 30 minutes.

We lost a few of the 'maters who half-sunk into the cheese, but can you blame them? If I had the option to nestle myself into goat cheese and ricotta with honey and rosemary, I would, too.

You can also see that I was opening a bottle of wine when the timer went off.

This is covered in tomatoes and herbs, so it's basically a salad, right?

Never mind the rich crust and the pure dairy filling - it's 100% health food.

I served this alongside Ina Garten's sausages with grapes. The spicy/sweet balance from that dish worked perfectly with this. I wanted to call this a "tomato cheesecake", but I didn't want you to think this was dense at all. Mixing the filling in the stand mixer helped it taste and feel light, almost fluffy. The fluffiness was a great contrast to the rich crust and the tangy fresh tomatoes. The leftovers are perfect out of the fridge for breakfast and reheat beautifully for a take-to-work lunch.

There you go - another Looks Fancy But Isn't Technically Difficult meal! I'd recommend trying it on a day cool enough to fire up the oven, but sooner than later so you can take advantage of all of the fresh tomato bounty right now!


  1. Holy moley this looks amazing. Goat cheese and tomatoes...yum. So I've never used my stand mixer. And it's intimidating to think about using because I have NO CLUE!

  2. That really looks amazing. I have never had a tomato tart and I keep seeing them pop up over the blogosphere so maybe I am really missing out on something!


You can be sweet or spicy, but no sour grapes.

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