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

Scale

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)
⅛ teaspoon freshly ground black pepper

Garlic & Oil

2 tablespoons olive oil, divided
2 cloves garlic, minced, divided

Garnish

1 tablespoon fresh basil, chopped (optional)

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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.