Go Back
Print Recipe

Walnut & Heirloom Tomato Tart

Delicious Walnut & Heirloom Tomato Tart with a nutty crust, creamy ricotta filling, and fresh parsley. Perfect for brunch or dinner parties!
Prep Time30 minutes
Cook Time40 minutes
Chill Time30 minutes
Course: Brunch, Dinner, Lunch, Main Course
Servings: 8 slices

Equipment

  • Mixing Bowls
  • Pastry Cutter or Fork
  • Measuring Cups and Spoons
  • Rolling Pin
  • Parchment Paper
  • 11-inch Tart Pan
  • Pastry Brush (optional)
  • Knife
  • Cutting board
  • Kitchen Scale (optional)
  • Spatula or Spoon
  • Baking Sheet
  • Oven Mitts
  • Cooling Rack
  • Paper Towels

Ingredients

For the Crust:

  • 1 1/2 cups all-purpose flour 180g
  • 1/2 cup finely ground walnuts 60g
  • 1/4 teaspoon salt 1.5g
  • 1/2 cup cold salted butter, cubed 113g
  • 1/4 cup ice water (more if needed) 60ml

For the Filling:

  • 3-4 medium heirloom tomatoes sliced
  • 1 cup ricotta cheese 240g
  • 1/2 cup grated Parmesan cheese 50g
  • 1/4 cup shallots, minced 40g
  • Scant 1/2 cup 15g fresh parsley, chopped
  • 1 tablespoon walnut oil 15ml
  • 1/4 teaspoon salt 1.5g
  • 1/4 teaspoon pepper 1g
  • Fresh parsley leaves for garnish

Instructions

Prepare the Crust:

  • In a large bowl, combine the flour, ground walnuts, and salt.
  • Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • Gradually add the ice water, mixing until the dough just comes together. Add more water if necessary.
  • Form the dough into a disk.

Assemble the Tart:

  • Line the bottom of an 11-inch tart pan with a parchment circle.
  • Roll the dough out between two sheets of parchment paper until it is about 1/8 inch thick. Remove the top sheet of parchment.
  • Flip the dough over into the tart pan using the remaining parchment sheet to press it into the bottom and sides of the pan.
  • Use a rolling pin to roll over the top of the parchment and pan to cut off the excess dough.
  • Refrigerate the tart crust for 30 minutes.

Prepare the Filling:

  • Preheat your oven to 400°F (200°C).
  • In a bowl, combine the ricotta cheese, grated Parmesan, minced shallots, and chopped parsley. Mix well and season with salt and pepper to taste.
  • Slice the heirloom tomatoes and place them on a paper towel to drain excess moisture. Lightly salt the slices to help draw out moisture.

Fill and Bake the Tart:

  • Spread the ricotta mixture evenly over the bottom of the chilled tart crust.
  • Arrange the tomato slices over the ricotta mixture.
  • Drizzle the walnut oil over the tomatoes and season with a bit more salt and pepper.
  • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender.
  • Remove from the oven and let cool slightly before garnishing with fresh parsley leaves.

Serve:

  • Serve warm or at room temperature.
  • Enjoy your delicious Walnut and Heirloom Tomato Tart with Fresh Parsley!