Watching tomatoes turn from green to red — going fragrant, going sweet — is one of life’s great small pleasures. For us, late August into early September is harvest time for the heirloom varieties we grow, and we scramble to use up ripe tomatoes before the volume forces our hand into canning passata and salsa. This Tomato and Ricotta Custard Tart is the reward for months spent nursing plants from seed to fruit-bearing vine.
It’s an impressive tart for how little effort it actually demands. The one thing it asks for is patience — this isn’t a one-hour recipe. But that’s not really a drawback: the crust needs to rest in the fridge anyway, which means the wait doubles as a natural break point in your afternoon.
Use whatever ripe tomatoes you have. We’ve made this with grape tomatoes simply because that’s what was sitting in a bowl on the counter, and it worked beautifully. Mix varieties if you like — this tart isn’t precious about it. Make it once with whatever’s ripe, and you’ll be looking for excuses to make it again.
The ricotta custard base — bright with fresh herbs — is easy enough to become a habit, and versatile enough to outlast tomato season entirely. Par-roasted squash, roasted red or yellow peppers, or chopped sautéed rapini all make excellent cold-weather stand-ins once the tomatoes are gone.
Recipe for our Tomato and Ricotta Custard Tart
Tart Crust
- 200 grams of flour (All-purpose, we use Caputo Tipo 0)
- 200 grams semi-firm cheese, grated large (Cheddar, Gruyère, or Gouda — I use a Cheddar-Gruyère)
- 95 grams cold butter, cubed
- 100 ml ice water
- 1 teaspoon salt
Filling
- 375 grams ricotta
- 2 eggs
- 80 grams Parmesan, finely grated
- 1 cup mixed herbs (basil, oregano, thyme)
- Zest of 1 lemon
- 1 clove garlic, finely grated
- Optional: ½ to 1 teaspoon crushed Calabrian chili
Topping
- 400 grams of your best tomatoes
- 1 tablespoon Sherry vinegar
- 1 tablespoon honey
- 1 tablespoon quality olive oil
- Black pepper, to taste
- Flaky sea salt (I use Maldon)
Method
For the crust, add the flour, grated cheese, and butter to a food processor fitted with the blade. Pulse until it forms a rough, sandy texture, then run the machine while trickling in the ice water until the dough just comes together into a ball. A pastry cutter or fork works fine if you’d rather do it by hand.
Turn the dough onto a floured counter and roll it into a rough 12-inch round. Drop it into a nine-inch tart pan, folding the edges in as it settles, and trim the excess — save those scraps for a rustic bonus tart, because good dough shouldn’t go to waste. Cover and refrigerate for at least an hour, or up to a day. While you’re at it, make the filling in the same food processor bowl and refrigerate that too — one less thing to do later.
For the filling, combine everything in the food processor and blitz until smooth.
Once the crust has rested, dock it all over with a fork, line it with foil, and fill with baking beans or pie weights. Bake at 425°F until it puffs and the edges turn lightly golden, about 15 minutes. Remove the weights and foil, then bake again until the base is lightly golden, roughly 10 more minutes. Let it cool.
Warm the vinegar and honey gently until the honey dissolves, then stir in the olive oil and a pinch of salt. Slice and salt your tomatoes. Pour the filling into the cooled crust, smoothing the top with a spatula or simply coaxing the pan until it settles flat. Arrange the tomatoes on top — any pattern you like; this isn’t a test — and brush with the vinegar-honey-oil mixture, finishing with flaky salt. Bake at 425°F for 25 to 30 minutes, until the custard is fully set. Cool completely before slicing. Finish with more fresh herbs or grated Parmesan if you’re feeling generous.
Pairing Beverages with Tomato and Ricotta Custard Tart
Rosé is the obvious first move, provided it has real acidity behind it — a Cerasuolo d’Abruzzo, a Spanish Tempranillo Rosé, or a Pinot Noir rosé all earn their place here. Crisp whites work just as well: Soave, most Sauvignon Blanc, or a taut Chenin Blanc out of the Loire. For those who cannot resist Chardonnay, choose a low-oak, high-acid version. Red is fair game too, as long as it stays light on power, high on acid, and low on tannin. For beer drinkers, a fresh Belgian Saison or a Bavarian Weissbier rounds out the table nicely.
Tomato season is short. Don’t waste it.
Do you want to better understand food and beverage pairings? May we suggest Be A Beverage Expert (BABE), a guide to understanding wine, beer, spirits, and cocktails.