Parmesan Tomato Tart

This Parmesan tomato tart is one of those humble Italian-style savory tarts that gets by on quality ingredients rather than complicated technique. Ricotta beaten with eggs forms a gentle custard base, fresh tomatoes provide juice and acidity, Parmesan adds that salty umami depth, and dried oregano carries everything with warm Mediterranean character.

The layering order matters more than the sparse directions suggest. Spread a portion of the ricotta-egg mixture over the pie shell first, then alternate with sliced tomato and grated Parmesan. The ricotta layer on the bottom acts as a moisture barrier between the shell and the juicy tomatoes, keeping the pastry crisp rather than soggy.

Eight whole tomatoes is a serious amount of fruit for one tart, so pick ripe but firm ones (Roma, plum or meaty heirlooms work well), and salt them briefly before layering to draw out excess water. Otherwise the tart turns watery as it bakes.

Forty minutes in the oven gives you puffed, set custard, blistered tomato tops and a golden Parmesan-crusted surface.

Kitchen Tips

• Blind bake the pie shell for 10 minutes before filling, this prevents a soggy bottom crust
• Salt and drain the tomato slices on paper towels for 15 minutes before layering, excess moisture ruins the tart
• Use fresh oregano if you can find it, the flavor is dramatically more vivid than dried
• Grate Parmesan fresh off the block, pre-grated shelf-stable versions melt poorly and taste dusty
• Let cool 15 minutes before slicing, hot ricotta custard falls apart under a knife

Variations

• Stir chopped basil into the ricotta for more herb brightness
• Add a layer of thinly sliced red onion between the tomato layers for sweetness
• Top with torn fresh mozzarella in the last 10 minutes of baking for an extra cheesy finish