Tomato Tart

Hello, fellow food lovers! This Tomato Tart Recipe is a delicious and visually stunning dish that celebrates the flavors of fresh tomatoes and creamy ricotta. With a flaky puff pastry base, a rich ricotta filling, and beautifully arranged tomato slices, this tart is perfect for summer gatherings or cozy family dinners. Whether served warm or at room temperature, it’s sure to impress at your next meal!

Best Tomato Tart Recipe

In this post, I’ll guide you through each step of creating this fresh tomato tart, from preparing the pastry to assembling and baking it. Follow along for tips and tricks to ensure your tomato tart turns out perfectly every time.

Full ingredients, time, and steps can be found at the bottom of this post!

Prep the Tomatoes

Prepare the tomatoes, start by slicing 4 tomatoes into 1/4-inch thick slices and place them on a wire rack. Sprinkle with 1 teaspoon of salt on both sides and layer paper towels on top to drain excess liquid for about 15 minutes.

Puff Pastry

If using frozen puff pastry, make sure it’s thawed before starting. Or you can make a homemade version found here. This homemade version is made with cold butter and all purpose flour that makes a perfect flaky crust. Making your own puff pastry dough will add to the total time, so that’s why I like to be easy on myself sometimes and just use store-bought to minimize prep time.

Ricotta Filling

Whisk an egg well, remove 2 tablespoons of the egg to use in the ricotta filling. Set the remainder egg aside to brush on top of the pastry.

In a mixing bowl, combine 2 tablespoons of the reserved whisked egg, 1/2 cup of ricotta cheese, 1/2 cup of shredded parmesan, 1 smashed garlic clove, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until smooth.

Preheat your oven to 425°F (220°C). Roll out the puff pastry into a 9×11-inch rectangle with a rolling pin and lightly score a smaller rectangle inside, leaving a 0.5-inch border around the edges. Prick the dough all over with a fork and brush with a reserved whisked egg.

Add the puff pastry to a baking sheet lined with parchment paper. Or if you have a tart pan, you can use that too. Bake the pastry in the preheated oven for about 15 minutes, until golden brown. Remove from the oven and let it cool for 5 to 10 minutes.

Assemble the Tomato Tart

Once the pastry has cooled, spread the ricotta filling evenly across the center, reaching the scored edges. Pat the tomato slices dry with paper towels and arrange them on top of the ricotta, overlapping slightly. Sprinkle with black pepper, additional salt, red pepper flakes, 1/2 cup of crumbled feta cheese, and drizzle with 1/2 tablespoon of olive oil.

Lower the oven temperature to 400°F (200°C) and bake the tart for 20 to 25 minutes. If the feta starts to brown too quickly, lower the temperature to 375°F (190°C) during the last 5 minutes or tent with aluminum foil.

Serving

Remove from the oven and let the tart cool for about 10 minutes before serving. Drizzle with balsamic reduction (see tips & tricks/recipe notes), more olive oil to taste, red pepper flakes, and garnish with fresh basil leaves.

Store any leftovers in an airtight container or plastic wrap in the refrigerator for up to 3 days. Reheat in a toaster oven or preheated oven at 350°F (175°C) for about 5 to 10 minutes before serving.

Tips & Tricks

• Tomato Preparation: Sweating the tomatoes is essential to prevent a soggy tart. Be sure to pat them dry thoroughly before layering.
• Puff Pastry: You can use store-bought or homemade puff pastry; ensure it’s properly thawed for the best texture.
• Egg Wash: Brushing the pastry with egg wash creates a golden, shiny finish.
• Layering Tomatoes: Overlapping the tomato slices not only looks beautiful but also enhances the flavor with every bite.
• Balsamic Reduction: A homemade or store-bought balsamic reduction adds a sweet and tangy flavor that elevates the tart. To make balsamic reduction, simmer 1 cup of balsamic vinegar (with 1 tbsp honey, maple syrup, or brown sugar for sweetness, if desired) over medium heat until it reduces by half, about 10-15 minutes. Once it coats the back of a spoon, cool and store in an airtight container in the fridge for up to 2 weeks.

Variations on Tomato Tart

• Herb Infusion: Add fresh herbs like thyme, rosemary, or fresh parsley to the ricotta filling for added flavor.
• Caramelized Onions: Slow sauté some yummy onions and butter for a richer flavor.
• Cheesy Delight: Incorporate goat cheese or mozzarella for a different cheese profile.
• Vegetable Medley: Add other seasonal vegetables, such as roasted zucchini or bell peppers, for a colorful twist.
• Try different kinds of tomatoes: Try your hand at using cherry tomatoes or heirloom tomatoes for a different flavor profile.
• Mustard Glaze: If you’re feeling really creative, try reducing some dijon mustard, red wine vinegar, teaspoon salt, and a little bit of maple syrup in a small saucepan for a mustard glaze.

Try some of my other recipes that use Puff Pastry Dough:

• Mini Baked Brie Appetizer
• Spinach Puffs
• Baked Brie

I can’t wait to hear how your Tomato Tart turns out! Don’t forget to share your creations with me on Instagram or pinterest!

Tomato Tart

Camila Hurst

This Tomato Tart features a flaky puff pastry base topped with creamy ricotta, fresh tomatoes, and feta, creating a delightful blend of flavors perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Brunch, Snack

Cuisine American

Servings 8 slices

Calories 324 kcal

Ingredients

  

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Puff Pastry

• 1 sheet puff pastry 12 oz., store-bought or use this homemade recipe

Tomatoes

• 4 tomatoes
• 1 tsp salt

Ricotta Filling

• 1 large egg whisked and divided (instructions in the recipe)
• 1/2 cup ricotta cheese 125 grams
• 1/2 cup shredded parmesan cheese 50 grams
• 1 garlic clove smashed
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup crumbled feta cheese
• 1/2 tbsp olive oil

To Serve

• Balsamic reduction read notes
• Red pepper flakes to taste
• Olive oil
• Basil leaves

Instructions

 

Puff Pastry

• If using frozen puff pastry, make sure it’s thawed before starting. Read notes for thawing instructions. Or you can make your own puff pastry using this recipe.

Tomatoes

• Slice the tomatoes into 1/4" thick slices. Place the tomatoes on a wire rack, and sprinkle with the salt on both sides. Place a couple of layers of paper towels on top of the tomatoes. Let them sit for 15 minutes to drain the excess liquid. Meanwhile prepare the filling, and the other ingredients for baking.

Ricotta Filling

• Whisk the egg well in a small bowl, until broken up. Remove 2 tablespoons of the whisked egg, and set the rest aside, we will use the remainder egg to brush on the pastry before baking.
• In a mixing bowl, add two tablespoons of whisked egg, the ricotta, parmesan, garlic, oregano, salt, and pepper.

Assemble and Bake

• Pre-heat the oven to 425ºF.
• Roll the pastry into a 9×11” rectangle.
• Slice a smaller rectangle inside the dough, leaving a 0.5” border around the edges. Be careful not to cut all the way through; just score the surface. Refer to the post above for a picture.
• Prick the dough all over with a fork. Then brush with the remaining whisked egg.
• Bake in the pre-heated oven for 15 minutes, until golden brown.
• Remove from the oven, let it cool down for 5 to 10 minutes.
• Spread the ricotta mixture on top, in the center of the dough all the way up to the edges you scored.
• Use a couple of dry paper towels to pat the tomato slices.
• Lay the tomato slices on top of the ricotta mixture, overlapping slightly.
• Sprinkle black pepper, a pinch of salt, red pepper flakes, the feta cheese, and 1/2 tbsp of olive oil on top of the tomatoes.
• Lower the heat of the oven to 400ºF. Bake the tart for about 20 to 25 minutes. If the feta is burning on top, you can lower the heat to 375ºF during the final 5 minutes.
• Remove from the oven and let the tomato tart cool down for about 10 minutes before serving.
• Drizzle balsamic reduction, more olive oil to taste, red pepper flakes, and basil leaves on top before slicing.

Notes

Puff Pastry: you can use store-bought puff pastry, or homemade (recipe here).

To Thaw Puff pastry: to thaw store-bought puff pastry, place it in the fridge for 3 to 4 hours for the best results. For a quicker option, let it sit at room temperature for 30 to 40 minutes. In a rush, you can use the microwave, wrap the pastry in paper towels and microwave for 15 seconds on one side, flip it over and microwave for another 15 seconds. Be careful not to overdo it. Always work with the pastry while it’s still cool to maintain its flaky texture.

Ricotta Mixture: Make sure to only use 2 tablespoons of the whisked egg in the ricotta filling, and reserve the rest for brushing the pastry.

Tomatoes: Sweating the tomatoes is crucial to prevent the tart from becoming soggy. Make sure to pat them dry thoroughly before layering them on the tart.

Serving Suggestions: This tart pairs beautifully with a light green salad, and you can serve it warm or at room temperature. It also re-heats pretty well too, just place it in a toaster oven or in the preheated 350ºF oven for about 5 to 10 minutes before serving from the fridge.

Balsamic reduction: you can find balsamic reduction, or balsamic glaze ready at the store in the vinegar aisle. To make your own balsamic reduction, it’s super easy, simply simmer 1 cup of balsamic vinegar in a small saucepan over medium heat. You can add 1 tbsp of honey, maple syrup, or brown sugar for sweetness if desired. Reduce the heat to low and let it simmer, stirring occasionally, until the vinegar reduces by half, which takes about 10-15 minutes. Once it coats the back of a spoon, remove it from heat and let it cool. Store in an airtight container in the fridge for up to 2 weeks.

Nutrition

Serving: 1sliceCalories: 324kcal

Keyword pastry, tart, tomato

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