This savory Tomato Tart Nicoise is a delightful dish that combines a buttery, flaky pastry crust with a rich, creamy ricotta filling. Topped with fresh tomato slices, tender marinated artichoke hearts, and briny Niçoise olives, it offers a perfect balance of textures and flavors. The cheese layer sets beautifully in the oven, creating a sliceable tart that is both elegant and comforting. Ideal for a light lunch, a brunch centerpiece, or a vegetarian main course, this recipe brings together simple ingredients to create a sophisticated meal.
Tomato Tart Nicoise
Description
This savory Tomato Tart Nicoise is a delightful dish that combines a buttery, flaky pastry crust with a rich, creamy ricotta filling. Topped with fresh tomato slices, tender marinated artichoke hearts, and briny Niçoise olives, it offers a perfect balance of textures and flavors. The cheese layer sets beautifully in the oven, creating a sliceable tart that is both elegant and comforting. Ideal for a light lunch, a brunch centerpiece, or a vegetarian main course, this recipe brings together simple ingredients to create a sophisticated meal.Ingredients
Directions
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Preheat oven to 400°F (200°C).
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On a lightly floured surface, roll the pastry dough into a 14-inch round.
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Transfer the dough to an 11-inch tart pan with a removable bottom. Trim the edges to fit and prick the bottom with the tines of a fork.
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Line the pastry shell with aluminum foil and fill with pastry weights, dried beans, or raw rice.
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Bake for 15 minutes. Remove the foil and weights.
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Bake for 5 to 6 minutes longer, or until the pastry just starts to turn golden.
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Brush the crust with the beaten egg white and bake for 1 minute longer. Remove from oven and cool completely on a wire rack.
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Reduce oven temperature to 350°F (175°C).
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Thinly slice one tomato and arrange the slices over the bottom of the cooled pastry shell.
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In a medium bowl, beat the 2 eggs.
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Blend in the ricotta, mozzarella, 4 tablespoons of the Parmesan cheese, 2 tablespoons of the oregano, and black pepper.
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Spread the cheese mixture evenly over the tomato slices in the tart shell.
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Cut the remaining tomato into 12 wedges.
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Arrange the tomato wedges, artichoke halves, and olives on top of the cheese layer.
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Sprinkle with the remaining oregano and the remaining 2 tablespoons of Parmesan cheese.
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Bake for 40 minutes, or until the cheese layer is set and lightly golden.
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Cool on a wire rack for 10 minutes before removing the outer ring of the tart pan. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 114.6kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.0g5%
- Cholesterol 93.2mg32%
- Sodium 60.2mg3%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 1.3g6%
- Sugars 4.8g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pastry crust is fully cooled before adding the filling to prevent sogginess.
If using dried oregano, reduce the quantity to 1 tablespoon total (2 teaspoons in the filling, 1/2 teaspoon on top) as it is more potent than fresh.
You can substitute Niçoise olives with Kalamata olives if Niçoise are not available.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or serve at room temperature.
For a gluten-free version, use a gluten-free pastry dough.
