Tomato Tart with Herbed Rye Crust and Lemon Ricotta
Borrowed from:
https://www.threelittlehalves.com/2025/09/tomato-tart-with-herbed-rye-crust-and.html
for the crust:
150 grams white pastry flour
75 grams dark stone ground rye flour
18 grams Turbinado sugar
1 tablespoon winter savory, minced
1/2 teaspoon salt
170 grams (12 tablesppons) butter, frozen and cut into 1/2" dice
65 grams – 75 grams iced water
for the filling:
75 grams dark stone ground rye flour
18 grams Turbinado sugar
1 tablespoon winter savory, minced
1/2 teaspoon salt
170 grams (12 tablesppons) butter, frozen and cut into 1/2" dice
65 grams – 75 grams iced water
for the filling:
about 2 pounds tomatoes of various shapes and colors
2 cups good quality ricotta (strained overnight)
zest from one lemon grated on a microplane
salt and black pepper
egg wash
hardware:
2 cups good quality ricotta (strained overnight)
zest from one lemon grated on a microplane
salt and black pepper
egg wash
hardware:
10-inch-deep tart fluted pan
pizza stone or baking sheet
Make the crust: Combine the flours, sugar, savory, and salt in a blender. Pulse to combine. Add the butter and pulse several times, to create flour-coated pebbles about 1/8” to 1/4” in size. Add the ice water (start with less and add more if needed), and pulse once or twice, or until the dough is barely cohesive. Transfer the dough to a floured work surface and press it into a disk. Wrap the dough and chill it for at least 4 hours, or overnight. The crust can be stored in fridge for two to three days, or frozen for three weeks.
To assemble: On a lightly floured surface roll the chilled pastry into a 14” circle about 1/4” thick. Place in the tart pan. Brush the bottom of the tart with the egg wash. Return to refrigerator for an hour to chill.
Place the pizza stone on the bottom rack of the oven. Preheat the oven to 350F for at least an hour.
Mix the ricotta with lemon zest, salt, and a pinch of black pepper. Cover the bottom of the tart with ricotta. Arrange the tomatoes all over. Sprinkle with salt.
Place the tart on the pizza stone and bake for about 75 minutes.
Enjoy at room temperature or barely warm.
pizza stone or baking sheet
Make the crust: Combine the flours, sugar, savory, and salt in a blender. Pulse to combine. Add the butter and pulse several times, to create flour-coated pebbles about 1/8” to 1/4” in size. Add the ice water (start with less and add more if needed), and pulse once or twice, or until the dough is barely cohesive. Transfer the dough to a floured work surface and press it into a disk. Wrap the dough and chill it for at least 4 hours, or overnight. The crust can be stored in fridge for two to three days, or frozen for three weeks.
To assemble: On a lightly floured surface roll the chilled pastry into a 14” circle about 1/4” thick. Place in the tart pan. Brush the bottom of the tart with the egg wash. Return to refrigerator for an hour to chill.
Place the pizza stone on the bottom rack of the oven. Preheat the oven to 350F for at least an hour.
Mix the ricotta with lemon zest, salt, and a pinch of black pepper. Cover the bottom of the tart with ricotta. Arrange the tomatoes all over. Sprinkle with salt.
Place the tart on the pizza stone and bake for about 75 minutes.
Enjoy at room temperature or barely warm.
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