Heirloom tomatoes at their peak are one of summer's best ingredients — intensely flavored, beautifully varied in color, and capable of anchoring a dish that looks more impressive than the effort required. This tart pairs them with herbed ricotta in a buttery shortcrust shell, finished with a balsamic drizzle. It is a natural companion for Beringer Private Reserve Chardonnay: a wine whose citrus freshness, stone fruit, and light oak complement both the tomato's acidity and the ricotta's creaminess.
At a Glance
- Dish: Roasted heirloom tomato tart with herbed ricotta
- Wine Pairing: Private Reserve Chardonnay
- Serves: 6 to 8
- Total Time: ~1 hour 30 minutes (including pastry chill time)
- Why It Works: Tomato acidity mirrors the wine's citrus notes; ricotta creaminess echoes the Chardonnay's texture; fresh herbs connect to the wine's floral character
Why This Pairing Works
Private Reserve Chardonnay is layered and complex, with aromas of citrus blossom, jasmine, and lemon curd supported by tropical fruit and well-integrated oak. On the palate, it has the weight and creaminess that allows it to match dairy-forward dishes, and the acidity to stay fresh against tomato-based preparations.
The tart's herbed ricotta — basil, parsley, thyme — connects to the wine's aromatic and floral register. The tomatoes' natural acidity mirrors the wine's citrus brightness. The balsamic drizzle adds a concentrated sweetness that echoes the Chardonnay's ripe fruit. Every element in the dish finds something in the wine to resonate with.
Roasted Heirloom Tomato Tart with Herbed Ricotta
Serves: 6 to 8
Total Time: ~1 hour 30 minutes
Ingredients
For the Tart Shell
- 1½ cups all-purpose flour
- 1 stick (½ cup) cold unsalted butter, cut into small cubes
- ½ tsp salt
- ¼ cup ice cold water
For the Filling
- 2 cups ricotta cheese
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper
- 4 to 5 large heirloom tomatoes, sliced about ¼ inch thick
- Olive oil for drizzling
- Balsamic glaze for drizzling (optional)
Instructions
Make the Tart Shell
- In a food processor, pulse flour and salt together. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water and pulse until the dough just comes together. You may not need all the water.
- Turn out onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F. Roll the dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.
- Bake for 20 minutes. Remove weights and parchment, then bake another 10 to 15 minutes until golden. Allow to cool completely.
Make the Filling and Bake
- In a bowl, combine ricotta, basil, parsley, thyme, salt, and pepper. Spread evenly over the cooled tart shell.
- Arrange sliced tomatoes over the ricotta in a single layer. Drizzle with olive oil and season with salt and pepper.
- Bake at 375°F for 25 to 30 minutes until the tomatoes are roasted and the tart is heated through.
- Cool for a few minutes before slicing. Drizzle with balsamic glaze if desired. Serve with a simple green salad.
Tip: Use a variety of heirloom tomato colors for the best visual impact — deep red, yellow, orange, and striped varieties all look striking arranged on the white ricotta base.
About the Wine
Private Reserve Chardonnay is one of the longest-running white wine programs in Napa Valley, launched by Beringer in 1978 — one year after the Private Reserve Cabernet Sauvignon program began. It has twice been named Wine of the Year by Wine Spectator and consistently earns scores in the mid-to-high 90s. The wine's combination of richness, acidity, and aromatic complexity makes it one of the most food-friendly whites in the Beringer portfolio.
Explore the Private Reserve collection for current vintages.
Frequently Asked Questions
What wine pairs with heirloom tomato tart?
White wines with good acidity and some body pair best with a tomato and ricotta tart. The tomato's natural acidity needs a wine that can match it without clashing, while the ricotta benefits from a wine with enough texture to feel cohesive alongside the dairy. Private Reserve Chardonnay, with citrus notes, stone fruit, and a creamy finish, is a well-matched option.
Can I make the tart shell ahead of time?
Yes. The blind-baked tart shell can be made up to two days ahead and stored at room temperature in an airtight container. Fill and bake with the ricotta and tomatoes the day of serving. The complete baked tart can also be made several hours ahead and served at room temperature.
What are heirloom tomatoes?
Heirloom tomatoes are open-pollinated tomato varieties that have been grown and saved across generations, as opposed to commercially developed hybrids. They are known for their range of colors, shapes, and flavor complexity, which is often more nuanced than standard grocery-store varieties. Peak season runs from midsummer through early fall in most growing regions.
SHOP PRIVATE RESERVE CHARDONNAY
Love summer Chardonnay pairings? Try our Mango Avocado Salad with Citrus Vinaigrette or Citrus-Glazed Salmon with Roasted Vegetables for more Private Reserve Chardonnay pairing ideas.
