Tomatentarte mit Ricotta und frischen Kräutern
Summer flavours in a crispy tart – perfect wine pairing
This tomato tart with ricotta & fresh herbs is a real treat for summer! The combination of crispy shortcrust pastry, creamy ricotta and juicy tomatoes results in a light, Mediterranean dish. The fresh herbs such as basil and thyme give the tart an aromatic note that harmonises perfectly with the subtle acidity of the tomatoes.
A rosé from Provence AOC is the ideal wine to accompany this dish. Its fruity, fresh flavour, fine acidity and elegant herbal seasoning perfectly complement the juicy tomatoes and creamy ricotta. The subtle minerality of a Provençal rosé also emphasises the light, summery freshness of the tart.
Ideal wine accompaniment: Rosé Provence AOC (France)
A rosé from Provence AOC is the perfect partner for this summery tart. With its delicate strawberry and raspberry flavours, a refreshing citrus note and fine herbal spice, it creates a wonderful balance with the fresh tomatoes and creamy ricotta.
Thanks to its lively acidity, it emphasises the light sweetness of the tomatoes, while its fine minerality elegantly rounds off the dish. This rosé also has floral notes and a subtle saltiness that harmonise perfectly with the fresh herbs in the tart.
Another 5 wine recommendations for this pairing
1. Vermentino Maremma DOC (Italien)
A Vermentino from the Maremma DOC brings fresh citrus and herbal flavours, a fine minerality and a subtle salty note that wonderfully complements the aroma of the tomato tart.
2nd Côtes du Rhône Blanc AOC (France)
A white wine from the Rhône with elegant notes of stone fruit and honey, fine herbal spice and a pleasant freshness is an excellent match for the ricotta cream and the Mediterranean flavours of the tart.
3. Pinot Grigio Collio DOC (Italien)
This Pinot Grigio from the Collio convinces with fresh acidity, floral notes and a fine citrus fruit, which emphasise the lightness of the tart.
4th Grenache Rosé Navarra DO (Spain)
A rosé from Navarre with intense strawberry and watermelon flavours, crisp freshness and a hint of herbal notes harmonises wonderfully with the combination of tomatoes and ricotta.
5th Sauvignon Blanc Marlborough DOC (New Zealand)
This Sauvignon Blanc brings green gooseberry and passion fruit flavours as well as a lively acidity that gives the fresh tomatoes an extra fresh note.
The recipe:
Tomato tart with ricotta & fresh herbs
Cooking utensils
- 1 Cutting board & knife
- 1 Quiche dish (Ø 24 cm)
- 1 Dough roller
- 1 Bowl for the dough
- 1 Whisk or hand mixer
Ingredients
For the dough:
- 150 g Flour
- 75 g Cold butter diced
- 1 Pinch of salt
- 1 Egg yolk
- 2 Tbsp cold water
For the filling:
- 200 g Ricotta
- 2 Eggs
- 50 ml Cream
- 1 teaspoon lemon zest
- Salt & pepper to taste
For the coating:
- 200 g Cherry tomatoes halved
- 1 teaspoon olive oil
- 1 tsp honey
- 1 teaspoon fresh thyme chopped
- 1 Handful of fresh basil
Preparation
Prepare the dough:
- Knead the flour, butter and salt in a bowl, add the egg yolk and water and quickly form into a dough.
- Wrap the dough in cling film and chill for 30 minutes.
Prepare the filling:
- Mix the ricotta with the eggs, cream and lemon zest in a bowl until smooth.
- Season to taste with salt and pepper.
Assemble & bake the tart:
- Roll out the dough on a floured surface and place in the quiche tin.
- Prick the base with a fork and pre-bake for 10 minutes at 180 °C.
- Spread the ricotta filling over the pastry and top with halved cherry tomatoes.
- Drizzle with olive oil and sprinkle with fresh thyme.
- Bake the tart at 180 °C (top/bottom heat) for 30 minutes until golden brown.
Serve:
- Leave the tart to cool slightly.
- Garnish with fresh basil and serve.
Recommended side dishes
- Fresh leaf salad with lemon dressing
- Toasted baguette with garlic butter
- A glass of chilled rosé from Provence
