There is nothing better than homegrown tomatoes in the summer.  While I unfortunately do not have my own garden, I am lucky enough to have the Urban Harvest Farmer’s Market here in Houston where I can buy them locally!  I just love a lovely summer tart.  This one combines ricotta and eggs and I added some prosciutto to give it a little bit more flavor.  You could easily forgo, if you wanted to go meatless.  The gruyere in the crust is delicious and a perfect way to enjoy the best summer has to offer! Serve with a delicious salad and you are good to go!

Yield 8 portions


for the crust:

  • 1 1/2 cups all-purpose flour (I love Bob’s Red Mill all purpose flour), plus more for dusting
  • 3/4 cups grated Gruyère cheese
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, diced
  • 2 tablespoons vodka
  • 1/4 cup ice water

for the filling:

  • 1 cup whole milk ricotta
  • 1 cup grated Parmesan
  • 1 cup chopped basil leaves, plus leaves for garnish
  • 3 sliced scallions
  • 4 ounces chopped thinly sliced prosciutto
  • 3 garlic cloves, smashed
  • 4 eggs, lightly beaten
  • crushed red pepper flakes (optional)
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and pepper, to taste

for sssembly:

  • 2 large tomatoes, sliced ¼ inch thick
  • handful cherry tomatoes, sliced in half lengthwise
  • basil leaves for garnish


 make the crust:

In a food processor, combine flour, cheese and salt. Add the butter and pulse until the mixture resembles a corn meal. Add the vodka and water a bit at a time and process  until a dough forms.  Wrap dough in wrap and refrigerate for at least an hour.  Transfer to a generously floured work surface and roll into a 12-inch round and transfer to a 9 inch tart pan with removable tart pan, making sure the dough is flush with the sides of the pan. Press a rolling pin across the top of the tart pan to trim any excess dough. Chill for at least 1 hour pricking dough 6 or so times with the tines of a fork. Preheat the oven to 425°.  Line the dough with foil or parchment and fill with baking beans or pie weights. Bake until puffed and lightly golden along the edges, about 15 minutes. Remove the weights and foil, and continue to bake until the crust is just golden, about an additional 10 minutes more. Remove and let cool.

 make the filling:

In a small skillet, heat 1 tablespoon of olive oil and sauté scallions and prosciutto for a few minutes on medium heat until tender.  Set aside and allow to cool.  Whisk together the ricotta, parmesan and eggs in a bowl until well combined and add cooled scallion mixture and chopped basil.

assemble the tart:

Pour the filling egg mixture into the tart shell and smooth with an offset spatula. Place the sliced tomatoes in a concentric layer over the filling. Use the small tomatoes to fill in any gaps. Bake  at 375 until the tomatoes are wilted and the filling is set, about 30 minutes. Sprinkle the top of the tart with crushed pepper and garnish with additional basil leaves and drizzle with olive oil.  Remove the tart from the pan and slice as you would a pizza.  Serve warm or at room temperature.  Enjoy!