---
title: Roasted Tomato Tart With Ricotta and Pesto
description: 'Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked crust with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes — don’t skimp on seasoning the ricotta either. A store-bought pie crust stands in nicely for the traditional puff pastry, giving the tart a flakier, more rustic base. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.'
image: https://static01.nyt.com/images/2019/07/29/dining/aw-roasted-tomato-tart-with-ricotta-and-pesto/aw-roasted-tomato-tart-with-ricotta-and-pesto-videoSixteenByNineJumbo1600.jpg
source: https://cooking.nytimes.com/recipes/1020373-roasted-tomato-tart-with-ricotta-and-pesto
course: Appetizer, Brunch, Dinner, Lunch, Main Course, Side Dish, Tart, Vegetables
nutrition:
  calories: 424.75
  fat: 27.9 grams
  saturated fat: 9.2 grams
  carbohydrates: 28.8 grams
  sugar: 1.3 grams
  protein: 8 grams
  fiber: 2.2 grams
  sodium: 304.7 milligrams
servings: 4
yield: 4 servings
time required: 1 hour
author: Alexa Weibel
tags: Basil, Crème Fraîche, Fall, Pesto, Pie Crust, Red Onion, Summer, Tomato, Weeknight
---

Line a #baking sheet{} with paper towels. Set the sliced @tomatoes{4}(sliced crosswise ¼-inch thick) on top in a single layer. In a small bowl, combine @salt{=1%tsp} and @black pepper{}. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, ~{15%minutes}, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, unroll the @pie crust{1}(store-bought, thawed if frozen), pressing out any fold lines. Prick the inside with a fork every few inches, leaving a ½-inch border. Using a pastry brush, coat the center of the crust with @crème fraîche{3%tbsp}(or Greek yogurt), leaving the border unbrushed, then brush the border itself with a little extra crème fraîche so it browns evenly and doesn't dry out.

Working within the border, layer the tomatoes and @red onion{¼}(very thinly sliced) on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until crust is golden brown and crisp, ~{25-30%minutes}.

Sprinkle tomatoes with @?Aleppo pepper{} or @?red-pepper flakes{} if using. Season @fresh ricotta{¾ cup} with a pinch of #salt{} and pepper, then dollop over the tart. Thin @pesto{(store-bought or homemade)} with @extra-virgin olive oil{} until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with @?basil leaves{} if using, and serve warm or at room temperature.