This Ricotta Heirloom Tomato Tart has a gluten-free cornmeal crust and basil ricotta filling, topped with beautiful heirloom tomatoes! This simple tart makes a wonderful appetizer, lunch, or dinner.
Okay as promised, before we get to talking about this swoon-worthy ricotta heirloom tomato tart, I’m going to finish telling you about my Eurotrip! We left off leaving Malta, heading off the Italy…
Sicily was the first stop in Italy, and we ventured from port to Taormina, a precious Italian town perched in the hills overlooking the ocean. We explored the town, wandering through the pedestrian-only streets and window shopping, before having a delicious pizza lunch and gelato (when in Italy, right?) and heading back to the boat.
The next stop was Naples, where my mom and I went off on our own and took a tour of Pompeii – it was SO incredible how well preserved the whole city was and seriously unreal to see something so old. It was also terribly sad to hear about how many people died when the volcano exploded, and made me cringe in horror about the prospect of dying in hot lava. Yikes, what a terrible way to go.
Anyways, after that, we drove up the Amalfi coast, stopping for a few hours in Sorrento (where I had the best lemon granita ever) and Positano. That day wasn’t nearly long enough, and I’m already itching to get back to the Amalfi coast, where I can fully explore and luxuriate in the amazingness that is the Italian coastline.
Rome was next, and we had zero time to waste that day – the city was packed full of people, but thankfully we had an amazing driver who zipped us through the city, with stops at the Coliseum, a tour through the Vatican, another delicious pizza lunch, along with a bunch of staggering Roman ruins, a pitstop at a gelato shop (of course), and the chance to toss a coin into the famous Trevi fountain.
The next day was Florence, and I was giddy and excited to go to La Giostra. I had been to the restaurant before with my friends when I was studying abroad, but I hadn’t been feeling good my first time around and had been waiting and waiting for my chance to go back and fully enjoy it. I dragged the family there for one of the most amazing meals of the trip. We all got plates of fresh pasta, mine a buratta-filled tortellini with a fresh tomato sauce that I swear I’m going to dream about for a while, and the complimentary glasses of prosecco and big plate of delicious antipasto were the topper on a fantastic lunch.
After a little while longer exploring Florence, we headed over to Pisa to see the Leaning Tower of Pisa – and damn, I did not think that thing leaned as much as it does! We capped off the day with yet another gelato at the base of the tower, and headed back to the boat for one of our last nights.
The last stop before finishing the cruise was in Marseille, France – we didn’t do much there, exhausted from all the previous days of travel, but we got off the boat to explore the city and do a little bit of shopping before going back to crash and enjoy our last night on the cruise. The next morning, we (sadly) got off the boat and set off exploring Barcelona.
Since I first visited when my sister studied abroad there, I’ve been infatuated with the city. We walked and wandered through the familiar streets of La Rambla and Passeig de Gracia, some of the main shopping areas, and then towards the Barceloneta, Barcelona’s main beach, weaving through the pedestrian-only alleyways of El Born, the quaint Gothic quarter of the city.
On our last full day, we headed out of the city to a beach town a half hour away called Stiges. We spent the day lazy on the beach, soaking up the sun, before getting our final gelato of the trip, along with some churros & chocolate, which my cousins could not leave Barcelona before getting. And that brings us to now, where I’m finally home, back to reality, with tan lines and a gelato-filled belly as my reminder of the trip.
I miss traveling around already, so to distract myself, I’m just going to be making a whole bunch of treats that remind me of Europe…starting with this ricotta heirloom tomato tart! I enjoyed a couple delicious caprese salads while I was gone, and saw some beautiful tomato tarts at the bakeries in Barcelona. I took a little inspiration from both and infused them here.
The crust is gluten-free and uses finely ground cornmeal and almond flour. It’s super flaky and ultra buttery – one of the best gluten-free crusts I’ve made yet, and it’s so easy since you just press it right into the pan, no rolling out required. The filling is just whole milk ricotta, though skim would also work, mixed with chopped basil. Beautiful, thick-sliced heirloom tomatoes decorate the top of the tart.
Flaky salt, pepper, and more basil garnish and add flavor, and when you get a bite of the crust, creamy filling, and juicy tomato, not much can beat it. This is a quintessential summer tomato tart, and it’s one of the best ways to highlight summer’s best and most beautiful tomatoes. Serve alone as an appetizer, or pair it with a simple green salad for a simple lunch or dinner. It’s sure to impress – enjoy!
Remember to #bakerita if you try the recipe!
Ricotta Heirloom Tomato Tart (Gluten Free)
For the crust
- ⅓ cup 38g finely ground cornmeal
- ⅔ cup 75g blanched almond flour
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter cubed
- 2-3 tablespoons ice water
For the filling
- 8 oz. whole milk ricotta
- 10 fresh basil leaves chopped
- 2-3 fresh heirloom tomatoes sliced
- Flaky salt pepper and basil, to garnish
Preheat the oven to 350ºF. Lightly grease a 10" tart pan with a removable bottom.
Combine the cornmeal, almond flour, and salt in a food processor or mixing bowl. Pulse or stir to combine. Add the cubed butter and pulse until the butter is in small, pea-sized chunks, or use a pastry cutter (or your hands) to cut the butter into the flour. Add the ice water, a tablespoon at a time, and pulse a few times until just combined, or toss to combine until the dough comes together in a shaggy ball. Press the dough evenly into the prepared pan along the bottom and up the sides. Place in the freezer for 15 minutes (or up to a few weeks).
Bake for 15 minutes, or until the crust is golden brown. Let cool completely.
Combine the ricotta and the chopped basil. Spread on the bottom of the cooled crust. Arrange the sliced heirloom tomatoes on top and garnish with flaky sea salt, pepper, and basil leaves. Serve immediately or store in the fridge until serving. I recommend serving it the same day it’s made.