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Heirloom Tomato and Ricotta Tart (Michael Symon)


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Rate this recipe 4.5/5 (6 Votes)


  • 1 Pastry Dough (or your favorite store-bought)
  • 1/4 cup Olive Oil
  • 1/2 pound Heirloom Tomatoes (sliced)
  • 1/2 bunch Thyme (leaves only)
  • 2 Garlic cloves (sliced)
  • Cracked Black Pepper
  • Salt
  • 8 ounces Ricotta


Adapted from


Step 1

Preheat oven to 350F.

Press pastry dough into tart shell and dock the dough by pricking all over the bottom. Blind bake 15 minutes, remove and allow to cool.

In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly.

Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.

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