Ricotta Heirloom Tomato Tart (Gluten Free)

Ingredients

• 38 g (1/3 cup)finely ground cornmeal
• 75 g (2/3 cup)blanched almond flour
• 1/2 teaspoonkosher salt
• 71 g (5 tablespoons)unsalted butter, cubed
• 30–45 ml (2–3 tablespoons)ice water
• 227 g (8 oz)whole milk ricotta
• 10fresh basil leaves, chopped
• 2–3fresh heirloom tomatoes, sliced
• to tasteflaky salt, pepper and basil leaves, to garnish

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Lightly grease a 25 cm (10-inch) tart tin with a removable base.

2. 2

   Make the crust

   Mix the cornmeal, almond flour and kosher salt in a food processor or bowl. Add the cubed butter and pulse until it forms pea-sized pieces, or cut it into the flour with a pastry cutter or your hands. Add the ice water a tablespoon at a time, pulsing briefly or tossing until the dough just comes together in a shaggy ball. Press it evenly over the base and up the sides of the prepared tin. Freeze for 15 minutes, or for up to a few weeks.

3. 3

   Bake and cool

   Bake the crust for 15 minutes, until golden brown. Leave it to cool completely.

4. 4

   Fill and serve

   Stir the chopped basil into the ricotta and spread the mixture over the cooled crust. Arrange the sliced tomatoes on top, then garnish with flaky salt, pepper and basil leaves. Serve straight away or refrigerate until serving; the tart is best made and served on the same day.

What is a ricotta tomato tart?

A savoury tart is a baked pastry shell filled with ingredients that can be served as a main course or a substantial appetiser. This version takes inspiration from the classic pairing of ripe tomatoes, soft cheese and basil, with a gluten-free crust in place of conventional wheat pastry.

Cornmeal gives the base a gentle crunch, while almond flour and butter help it hold together. The ricotta layer cushions the fresh tomatoes without masking their flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 6g protein, 8g carbs, 15g fat.

The cornmeal and tomatoes provide most of the carbohydrate, while the butter, almond flour and whole milk ricotta contribute much of the fat. Ricotta and almond flour also provide some protein. Pair a slice with a generous salad or vegetables to round out the plate.

Why use cornmeal and almond flour?

Cornmeal: Finely ground cornmeal makes a more even, tender crust than a coarse grind. Measure it by weight for consistency.

Almond flour: Blanched almond flour brings richness and helps the crust bake into a cohesive shell. It does not behave exactly like wheat flour, so pressing the dough into the tin is more reliable than rolling it.

How to handle the crust

Cold butter: Keep the butter firm and cut it into the flour until the pieces are roughly pea-sized. This helps create a crust that is crisp rather than greasy.

Ice water: Add it gradually and stop as soon as the dough holds together when pressed. Too much water can make the base dense, while a shaggy mixture is normal before pressing.

Chilling: Freeze the shaped crust for 15 minutes before baking, as directed. This firms the butter and helps the shell keep its shape in the oven.

Look for a golden base

The crust bakes on its own for 15 minutes, so judge it by its colour as well as the timer. It should look golden brown before you take it out.

Cool it completely before adding the ricotta. A warm shell can soften the filling and make the finished tart harder to slice neatly.

Choose and prepare the tomatoes

Heirloom tomatoes: Choose ripe tomatoes that still feel firm enough to slice. Their varied colours make the topping especially striking.

Slicing: Cut the tomatoes into slices and arrange them over the ricotta once the crust is cool. If they are very juicy, let excess juice run off before topping the tart.

Serving and timing

This tart is assembled after baking, so the filling and tomatoes stay fresh and distinct. For the best texture, serve it the same day rather than leaving it assembled for a long time.

It works well for lunch or a light supper with a green salad. Add soup or another simple side if you want a more substantial meal.

Recipe notes & tips

• Use finely ground cornmeal so the crust presses into the tin evenly.
• Add the ice water slowly; you may not need the full amount.
• Press the dough firmly into the corners and up the sides of the tart tin.
• Let the crust cool completely before spreading on the ricotta.
• Slice the tomatoes evenly so they are easy to arrange and serve.
• Add the flaky salt garnish just before serving to preserve its crisp texture.

Variations

• Use another tomato: Choose ripe slicing tomatoes if heirlooms are unavailable.
• Add lemon zest: Stir a little finely grated zest into the ricotta for a brighter filling.
• Change the herbs: Replace some of the basil with chopped chives or parsley.
• Add black pepper: Season the ricotta with freshly ground pepper as well as the garnish.
• Make smaller tarts: Divide the pressed dough between individual tart tins and check the crust as it bakes.

Common mistakes to avoid

• Adding too much water: The dough can turn dense; add it a tablespoon at a time and stop once it holds together.
• Skipping the freezer: The crust may lose its shape; chill it for the full 15 minutes before baking.
• Filling a warm crust: Heat can soften the ricotta; wait until the shell is completely cool.
• Using very wet tomatoes: Excess juice can make the filling watery; let sliced tomatoes drain before arranging them.
• Overbaking the shell: It can become too dark or dry; take it out once it is golden brown.

How to store

Keep leftovers covered in the fridge and eat within 1–2 days. The crust may soften as it sits, so this tart is best made and served on the same day; serve leftovers chilled rather than reheating.

Frequently asked questions