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If you’ve been searching for a dish that perfectly balances flaky, buttery pastry with fresh, vibrant flavors, look no further than this Fresh Tomato Ricotta Tart in Puff Pastry Recipe. This tart brings together ripe, juicy tomatoes and creamy ricotta cheese atop a crispy puff pastry base, creating a stunning and delicious centerpiece that’s sure to impress at any gathering or simply brighten up an everyday meal. It’s a harmony of textures and tastes that’s both comforting and elegant, making it a personal favorite that I love sharing with friends and family.
Ingredients You’ll Need
What’s wonderful about the Fresh Tomato Ricotta Tart in Puff Pastry Recipe is how straightforward and fresh the ingredients are. Each component plays a crucial role — from the airy puff pastry providing structure and crunch, to the blend of cheeses delivering creaminess and depth, and the fresh tomatoes adding vibrant color and bright flavor.
- 1 sheet puff pastry, thawed: The flaky, buttery foundation that makes the tart irresistible.
- 4 to 6 fresh tomatoes, sliced ¼-inch thick: Use ripe and firm tomatoes for the best juicy, fresh taste.
- ½ teaspoon kosher salt: Helps to draw out excess moisture from the tomatoes, intensifying their flavor.
- ½ cup ricotta cheese: Creamy and mild, it’s key to that luscious texture; homemade ricotta is a delightful bonus!
- ½ cup shredded mozzarella cheese (about 2 oz): Adds gooey deliciousness and melts beautifully.
- ½ cup grated Parmesan cheese (about 2 oz): Brings a sharp, nutty contrast to the softer cheeses.
- â…› teaspoon freshly ground black pepper: A gentle spice to balance the rich cheeses.
- 2 tablespoons olive oil, divided: Infuses the tart with a subtle fruity richness.
- 2 cloves garlic, minced, divided: Adds a fragrant kick to both the cheese mixture and tomato topping.
- 1 tablespoon fresh basil, chopped (optional): Brightens the tart with a fresh herbal note and lovely color.
How to Make Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 400°F to get it nicely heated. On a lightly floured surface, roll out the thawed puff pastry into an 11-inch square, then carefully fit it into a 9-inch round tart pan with a removable bottom. Trim off any excess dough to keep things neat. Prick the bottom all over with a fork to prevent bubbling, then place the tart in the freezer for 30 minutes. This chilling step ensures a crispier crust when baked.
Step 2: Blind Bake the Pastry Shell
Line the tart shell with parchment paper and fill it with dried beans or pie weights to hold the shape while baking. Bake at 400°F for 25 minutes, then remove the weights and parchment, and bake for another 10 minutes until the crust turns golden and crisp. Once done, let it cool for 10 minutes to allow it to firm up and be ready for the toppings.
Step 3: Prepare the Tomatoes
Lay out the tomato slices on paper towels and sprinkle them evenly with kosher salt. This step is crucial as it draws out excess moisture and concentrates the tomatoes’ flavor. Let them sit for about 30 minutes, then blot the tops gently with fresh paper towels to remove any remaining moisture. This prevents the tart from becoming soggy and keeps every bite perfect.
Step 4: Mix the Cheese and Garlic Mixtures
In a small bowl, whisk together one tablespoon of olive oil with one minced garlic clove — this will be drizzled over the tomatoes later. In another bowl, combine ricotta, shredded mozzarella, Parmesan, the remaining garlic, freshly ground black pepper, and the remaining tablespoon of olive oil. Mixing these ingredients thoroughly creates a rich, flavorful base that will beautifully complement the fresh tomatoes.
Step 5: Assemble the Tart
Lower your oven temperature to 375°F for the final baking. Spread the ricotta cheese mixture evenly over the cooled puff pastry shell, creating a creamy layer that cradles the toppings. Arrange the tomato slices on top in overlapping concentric circles — this not only looks stunning but ensures every bite has that perfect tomato-to-cheese ratio. Finally, drizzle the garlic and olive oil mixture evenly over the tomatoes to elevate their flavor even more.
Step 6: Bake to Perfection
Bake the assembled tart for 20 to 25 minutes at 375°F until the cheeses bubble gently and the tomatoes soften just enough to release their sweet aromas. Keep an eye to ensure everything melds together without drying out. Once out of the oven, let it rest for a few minutes before adding optional fresh basil garnish to finish with a pop of color and fragrance.
How to Serve Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Garnishes
A sprinkle of fresh basil leaves adds a bright herbal note that perfectly complements the creamy cheeses and juicy tomatoes. You can also add a drizzle of balsamic glaze or a few cracked black peppercorns for a touch of sophistication and that slight tangy contrast that enchants the palate.
Side Dishes
This tart pairs beautifully with crisp green salads or a simple arugula toss with lemon vinaigrette. For a more filling meal, consider serving alongside grilled chicken or a light soup. The versatility of this tart makes it a fantastic choice for brunch, lunch, or even a light dinner.
Creative Ways to Present
For a party, cut the tart into bite-sized squares and arrange on a platter with small forks — perfect for easy sharing. You could also add edible flowers or microgreens on top for a special occasion. To impress guests, serve it warm right out of the oven with a glass of chilled white wine or rosé for a delightful experience.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover tart in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for enjoying the next day without losing its delicious texture.
Freezing
While puff pastry tarts are best fresh, you can freeze the baked tart if needed. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to maintain as much flakiness and freshness as possible.
Reheating
To reheat, place the tart on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through and crisp again. Avoid microwaving if you want to preserve the crispness of the puff pastry, as it tends to make it soggy.
FAQs
Can I use other types of tomatoes for the tart?
Absolutely! You can use heirloom, cherry, or Roma tomatoes depending on what’s in season or your preference. Just be sure to slice them evenly and blot excess moisture to avoid a soggy tart.
Is it possible to make this recipe vegetarian?
This recipe is already vegetarian as it contains no meat or animal-derived gelatin ingredients. Just ensure any cheese used is suitable for vegetarians if that is a consideration for you.
Can I prepare parts of this tart in advance?
Yes! You can blind bake the puff pastry shell a day ahead and keep it wrapped at room temperature. The cheese and tomato preparation can also be done earlier, then assembled just before baking.
What can I substitute for ricotta if I don’t have any?
Cream cheese or mascarpone can be used as a substitute, but they will alter the flavor and texture slightly. Ricotta offers a light creaminess that’s hard to match, but these alternatives can work in a pinch.
How do I prevent the puff pastry from getting soggy under the tomato topping?
Salting and draining the tomatoes before assembling the tart is key. Also, blind baking the pastry step ensures it crisps up before adding the wet ingredients, keeping the base nicely textured.
Final Thoughts
This Fresh Tomato Ricotta Tart in Puff Pastry Recipe is one of those dishes that never fails to bring smiles around the table. Light yet rich, fresh yet indulgent, and simple but impressive, it’s the kind of recipe you’ll return to again and again. Whether you’re entertaining guests or treating yourself, it’s a guaranteed crowd-pleaser worth making soon.
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Fresh Tomato Ricotta Tart in Puff Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Fresh Tomato Ricotta Tart in Puff Pastry is a delightful and elegant savory tart featuring a crisp puff pastry base filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, topped with fresh, juicy tomato slices seasoned and baked to perfection. Perfect as a light lunch, appetizer, or brunch dish, it combines fresh garden flavors with rich cheeses for a satisfying and impressive dish that’s quick to prepare and beautiful to serve.
Ingredients
Puff Pastry
- 1 sheet puff pastry, thawed
Tomatoes
- 4 to 6 fresh tomatoes, sliced ¼-inch thick
- ½ teaspoon kosher salt
Cheese Mixture
- ½ cup ricotta cheese (homemade if possible)
- ½ cup shredded mozzarella cheese (about 2 oz)
- ½ cup grated Parmesan cheese (about 2 oz)
- â…› teaspoon freshly ground black pepper
Garlic & Oil
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced, divided
Garnish
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F. On a floured surface, roll the thawed puff pastry sheet into an 11-inch square, then fit it into a 9-inch round tart pan with a removable bottom, trimming any excess pastry.
- Freeze the Pastry: Prick the bottom of the pastry with a fork to prevent puffing, then place it in the freezer for 30 minutes to chill and set its shape.
- Blind Bake the Pastry Shell: Line the chilled pastry with parchment paper and fill it with dried beans or pie weights to keep it from rising. Bake for 25 minutes, then carefully remove the weights and parchment paper, and bake for another 10 minutes until the crust is golden and crisp. Let it cool for 10 minutes.
- Prepare the Tomatoes: Arrange the tomato slices on paper towels, sprinkle evenly with kosher salt, and let them drain for 30 minutes to remove excess moisture. Afterward, blot the tops with more paper towels to dry well.
- Make the Garlic Oil: In a small bowl, whisk together 1 tablespoon of olive oil with 1 minced garlic clove to infuse the oil with garlic flavor.
- Mix the Cheese Filling: In another bowl, combine the ricotta, shredded mozzarella, grated Parmesan, freshly ground black pepper, remaining minced garlic, and the remaining tablespoon of olive oil. Stir well until evenly mixed.
- Assemble the Tart: Reduce the oven temperature to 375°F. Spread the cheese mixture evenly over the cooled tart shell. Arrange the tomato slices on top in overlapping circular patterns to create an attractive presentation.
- Add Garlic Oil and Bake: Drizzle the prepared garlic olive oil over the tomatoes. Bake the tart for 20 to 25 minutes, until the cheeses are bubbling and the tomatoes have softened but still hold their shape.
- Garnish and Serve: Remove the tart from the oven and optionally sprinkle with freshly chopped basil for a fragrant, fresh finish. Serve warm and enjoy this delicious and elegant tomato ricotta tart.
Notes
- Using homemade ricotta cheese enhances the flavor but store-bought ricotta works well too.
- Draining the tomato slices is essential to prevent a soggy tart crust.
- Blind baking the puff pastry ensures a crisp base that won’t get soggy from the cheese and tomatoes.
- You can substitute fresh basil with fresh thyme or oregano for a different herbal note.
- This tart pairs beautifully with a simple green salad for a light meal.
- Leftovers can be refrigerated and gently reheated; however, best enjoyed fresh for optimal crispness.
