Summer Roasted Tomato, Sweet Corn & Ricotta Tart with an Easy Parmesan Press-In Crust
This Summer Roasted Tomato, Sweet Corn & Ricotta Tart celebrates the best flavors of the season with juicy roasted tomatoes, sweet caramelized corn, and an herbaceous creamy ricotta filling nestled inside an easy Parmesan press-in crust. Finished with fresh basil, it’s an elegant yet approachable dish that’s perfect for brunch, lunch, light dinners, picnics, or summer entertaining.
Prep Time
25 Min
Cook Time
60 Min
Serves
8
Ingredients
For the Parmesan Press-In Crust
- 1 1/1 cups All Purpose Flour
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 8 tablespoons melted Butter
- 1 Large Egg Yolk
- 1 to 2 tablespoons Cold Water (if needed)
For the Filling
- 1 1/2 cups Whole Milk Ricotta Cheese
- 2 Large Eggs
- 1/2 cup Grated Parmesan
- 1 teaspoon Lemon Zest
- 2 cloves, minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Fresh Thyme Leaves
For the Topping
- 1 pint, halved Cherry Tomatoes
- 2 cups, about 3 ears, Sweet Corn Kernels
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Fresh Basil Leaves (finely chopped + more small whole leaves to your liking)
- Flaky Sea Salt (to taste)
Preparation
To Prep the Tomatoes & Corn
- Preheat the oven to 425º. Line a baking sheet with parchment paper.
- Toss the cherry tomatoes and sweet corn with the olive oil, kosher salt, and black pepper. Spread into an even layer on the prepared baking sheet. Roast for 20 – 25 minutes, stirring once halfway through, until the tomatoes begin to caramelize and the corn develops light golden edges. Remove from the oven and allow the vegetables to cool slightly. Reduce the oven temperature to 375º.
To Make the Parmesan Crust
- In a medium bowl, stir together the flour, parmesan, kosher salt, and garlic powder. Add the melted butter and egg yolk, mixing until a soft dough forms. If the dough seems dry, add cold water one tablespoon at a time until it holds together when pressed.
- Firmly press the dough evenly across the bottom and up the sides of a 9-inch tart pan. Prick the bottom several times with a fork.
- Bake the crust for 15 – 18 minutes, or until lightly golden. Remove from the oven and let cool for about 10 minutes.
To Make the Ricotta Filling
- While the crust cools, whisk together the ricotta, eggs, parmesan, lemon zest, garlic, kosher salt, black pepper, and thyme until smooth and well combined.
- Spread the ricotta filling evenly into the baked crust.
To Make Your Tart
- Arrange the roasted tomatoes over the ricotta mixture. Scatter the roasted corn evenly between the tomatoes, allowing some of the ricotta filling to remain visible for a rustic presentation.
- Bake for 30 – 35 minutes, or until the filling is set in the center and lightly golden around the edges.
- Allow the tart to rest for 15 minutes before removing it from the tart pan.
- Garnish with torn fresh basil and a sprinkle of flaky sea salt just before serving. Serve warm or at room temperature.
Recipe creation: Coffee and Champagne