Ombre Heirloom Tomato Ricotta Tart
An easy to make vegetarian tart that makes an impressive looking appetizer, light lunch, or brunch offering. The Ombre Heirloom Tomato Ricotta Tart is like summer on a plate!
Aren’t summer tomatoes just the most amazing things, like maybe ever! Ok, maybe that’s a bit of an exaggeration, but I do believe that summer tomatoes, especially heirloom tomatoes are just divine!
So, I created a tart to show them off.
What’s Ombre mean?
Merriam-Webster defines ombre as “having colors or tones that shade into each other —used especially of fabrics in which the color is graduated from light to dark”.
The word ombre means shaded in French.
If you use Photoshop, you may refer to this same color variation as gradient.
Ombre seems to have hit its high point in popularity in 2008. Though I had trouble tracing any concrete information on why it became so popular then. I’m sure that Pinterest had something to do with its rise in notability.
What’s an heirloom tomato?
An heirloom tomato (also called heritage tomato in the UK) is generally considered to be a variety of plant or seed that has been passed down through several generations because of its valued characteristics. It is also considered to be an open-pollinated (non-hybrid) type of tomato.
The term “Heirloom” as applied to plants was first used by Kent Whealy of Seed Savers Exchange, who first used it in relation to plants in a speech he gave in Tucson in 1981.
Since the word heirloom has become popular in the past few years there have been liberties taken with the use of this term.
I typically see tomatoes being labeled as heirloom tomatoes as the ones that are really pretty colors, and often very funky shapes. They are also super delicious. Like summer itself.
High price tag
Heirloom tomatoes are typically more expensive than their traditional store-bought counter parts because they are not mass-produced, are not disease resistant, their vines produce fewer per acre than hybrid varieties, and they do not travel well. All of these factors increase the prices on heirlooms.
However, I have found them on sale during the summer months, making them almost the same prices as their hybrid cousins. And, to me, their flavor is so much better, that they are worth the extra expense.
Check out your local farmer’s market as well, as they may have them available for a good price during the summer.
Tart Recipe notes
This tart was amazing even without the tomatoes. That’s the way my husband ate it. He has a fresh tomato aversion. Don’t ask me why, I can’t understand it myself. LOL
So, if you want to make a simple cheese and basil tart, it will make a great appetizer or light lunch.
As for this impressive looking and delicious Ombre Heirloom Tomato Ricotta Tart serve this at a party or a nice brunch, and your guests will be wowed, not only by how pretty it is, but by how delicious this easy to make vegetarian tart really is.
I created this recipe based off of my French Onion Tart Recipe. Find it here.
Other savory tarts you’ll want to try
Click on the photo to get to the recipe
French Onion Tart
Ombre Heirloom Tomato Ricotta Tart Recipe
Ombre Heirloom Tomato Ricotta Tart
- 1 sheet puff pastry
- 2/3 cup ricotta cheese
- 2 ounces Parmesan grated, divided use
- 2 tablespoons chopped fresh basil
- 1 ½ - 2 pounds different colored heirloom tomatoes sliced ¼ inch thick
- Small basil leaves for finishing
- salt and pepper to taste
- Remove the puff pastry from the box and follow the package directions for thawing, generally about 40-45 minutes resting time.
- Preheat oven to 375° F.
- Once the puff pastry has thawed, gently unfold the pastry. Use a rolling pin to roll the sheet out to even thickness. Place the puff pastry on a parchment or Silpat lined baking or cookie sheet. Fold over the edges of the puff pastry, about ¼ inch, and then fold them over again, so you have a thicker edge like a pizza.
- In a bowl, combine the ricotta, 1 ounce of the Parmesan, and chopped basil. Season to taste with salt and pepper.
- Using a small offset spatula, spread the cheese mixture into the puff pastry shell. Sprinkle the remaining 1 ounce Parmesan over the tart.
- Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty.
- Top the baked tart with the tomato slices placing them down from darkest color to lightest color, sprinkle tomatoes with salt, pepper, and small basil leaves. Serve immediately.