Heirloom Tomato Tart with Ricotta and Basil

I baked the shell blind for 15 minutes. Then I added homemade ricotta. HUGE improvement...lighter texture and could control the salt. I crumbled the ricotta and sprinkled it into the crust, (as little or as much as you like), sprinkled 1 C. quality parmesan on top and baked 10-15 minutes more. Added fresh baby arugula, sliced tomatoes, basil and lightly sprinkled with a good olive oil, garlic, and a balsamic vinegar mix. Topped with Maldon salt and served warm. The arugula added a nice spice and the salt content was perfect, just taste as you go. Excellent!!!

We loved it. Just one possible addition. We drizzled a balsamic glaze over each slice as it was served. We also liked it better warm than cold.

Horrible, the crust never gets even a light toast color, crumbles at the touch. Dont bother with this recipe the picture may be what your final product looks like but the minute you try and serve it crumbles to nothing, use a spoon. Pass on this one

I love this tart...it is so pretty and refreshing. However, it does require a few tweaks to get it there. The pie crust is very flaky and once the crust is cooked, assembly is a breeze. As is, the recipe is 2 stars. With tweaks, it goes up to 4 starts. Notes - The pie crust and filling quantities make enough for 2 whole tarts. If you try to put all the filling in one tart shell, there is way too much cheese ( I normally dont think too much cheese is possible!) - Make sure the ice water and dough are very cold. Tweaks: - If you follow the recipe...then double the basil and make two tarts. - Dont add salt until the very end...as a topper. - Slice the tomatoes as thin as possible and overlap them. - Serve with an aged Balsamic vinegar. Options: - Serve in a rectangle tart pan and serve slices. - Reduce parm and increase ricotta in equal proportions if it is too rich for your patrons. Enjoy!!!!

I made this tart for a family supper, and it was a huge hit. I did make a couple of changes, though, which I think were an improvement. After reading comments about saltiness, I reduced the amount of parmesan to a little more than 1 cup, vs the 2 cups called for. I also didnt add any salt to the filling mix. Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little. It was much better served a little warm, rather than cold as the recipe would have done. This will become a summer favorite, for sure.

It is really interesting to look at these reviews. Seriously, you can follow the recipe as is if you use very good parmigiano reggiano (that you grate yourself) and fresh, hand pulled ricotta. I got the heirlooms from the farmers market, picked the basil out of my garden and used very good cheese, that I grated myself. I have noticed that the pre-grated cheeses, even those from higher-priced chains, have way more salt than if you buy a good quality parmigiano. When working with simple recipes like this one, you have to use the best ingredients. And this one relies on the cheese! I made this as is for a small group and it was a hit. I took it to a party last night, and again, it was one of the first dishes finished and a few asked for the recipe. Just buy the right cheese, and I guarantee youll love it.

I took pictures of this because it looked just like the WS picture...stunning. That said, it was not a hit. WAY too heavy on the cheese and very bland. I love salt, but that didnt even save it. The crust was good, but this tart should be lighter, like a quiche with eggs and cheese instead of just cheese. I didnt even eat a whole serving and I felt like there was a giant cheese lump in my stomach weighing me down. My husband made a face while eating it, although he also thought it looked beautiful.

I do not understand why previous reviewer had a salt problem. I used a good quality freshly grated Sarvecchio Parmesan, tasting as I went along, and actually had to add a touch of salt as well as the freshly grated pepper. My grandson (12) had 2 helpings Will make this again when I have some French houseguests in 2 weeks time, I think they will enjoy this, especially the heirloom tomatoes..