Fresh Tomato Ricotta Tart in Puff Pastry

Introduction

There’s something undeniably delightful about a fresh tomato tart, especially when summer rolls around and tomatoes are at their peak. This Fresh Tomato Ricotta Tart in Puff Pastry has quickly become a family favorite in our home. The flaky, buttery crust perfectly complements the creamy ricotta and the juicy, slightly tangy tomatoes, creating a dish that’s both elegant and comforting. Whenever I serve this tart, I’m met with enthusiastic responses and requests for seconds. It’s the kind of recipe that feels like a celebration of summer flavors and a reminder of why we love seasonal cooking.

Ingredients

• 1 sheet puff pastry, thawed
• 4 to 6 fresh tomatoes, sliced ¼-inch thick (see Tip 1)
• ½ teaspoon kosher salt
• ½ cup ricotta cheese, homemade if possible (see Tip 2)
• ½ cup shredded mozzarella cheese (about 2 oz)
• ½ cup grated Parmesan cheese (about 2 oz)
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced, divided
• 1 tablespoon fresh basil, chopped for garnish (optional)

Instructions

Prepare the Puff Pastry

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Roll the pastry: On a floured surface, roll the puff pastry into an 11-inch square.
3. Fit into tart pan: Carefully fit the pastry into a 9-inch round tart pan with a removable bottom. Trim off any excess pastry hanging over the edges.
4. Prick the bottom: Use a fork to prick the bottom of the pastry all over to prevent it from puffing up.
5. Chill the pastry: Place the tart shell in the freezer for 30 minutes to firm it up.

Blind Bake the Pastry

6. Prepare for baking: Line the pastry with crumpled parchment paper and fill it with dried beans or pie weights.
7. Bake: Bake in the preheated oven for 25 minutes.
8. Remove weights: Carefully remove the parchment paper and weights, then return the tart shell to the oven for an additional 10 minutes until it’s crisp and golden.
9. Cool: Let the tart shell cool for about 10 minutes.

Prepare the Tomatoes

10. Drain the tomatoes: While the pastry is cooling, lay the tomato slices on several layers of paper towels. Sprinkle them with salt and allow them to drain for 30 minutes. After draining, gently blot the tops with more paper towels to remove excess moisture.

Mix the Cheeses

11. Make the garlic oil: In a small bowl, whisk together 1 tablespoon of olive oil and 1 clove of minced garlic; set aside.
12. Combine the cheeses: In another bowl, mix together the ricotta, mozzarella, Parmesan, black pepper, the remaining clove of minced garlic, and the other 1 tablespoon of olive oil.

Assemble the Tart

13. Reduce oven temperature: Lower the oven temperature to 375°F (190°C).
14. Spread the ricotta mixture: Evenly spread the ricotta mixture over the cooled tart shell.
15. Layer the tomatoes: Arrange the drained tomato slices in overlapping circles on top of the cheese mixture.
16. Drizzle with garlic oil: Drizzle the garlic and olive oil mixture evenly over the tomatoes.

Bake the Tart

17. Bake: Place the tart back in the oven and bake for 20-25 minutes, until the cheese is bubbling and the tomatoes are slightly wilted.

Garnish and Serve

18. Add basil: If desired, sprinkle freshly chopped basil over the top before serving.
19. Enjoy: Serve warm and enjoy the delicious flavors of summer!

Nutrition Facts

• Servings: 8
• Calories: 220 kcal per serving
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

How to Serve

• Serve the tart warm as a main dish or a side.
• Pair it with a light salad for a complete meal.
• Drizzle with extra olive oil for added richness.
• Offer slices as appetizers at gatherings.
• Garnish with additional herbs like thyme or oregano for extra flavor.

Additional Tips

1. Choose the Right Tomatoes: Opt for ripe but firm tomatoes for the best flavor and texture. Heirloom varieties work wonderfully!
2. Homemade Ricotta: If you can, make your own ricotta. It adds a rich creaminess that store-bought versions often lack.
3. Don’t Rush the Drain: Allowing the tomatoes to drain well ensures that the tart doesn’t become soggy.
4. Adjust Cheese Quantities: Feel free to play with the ratios of cheese based on your preferences—more mozzarella for extra stretch or more Parmesan for a sharper taste.
5. Keep the Puff Pastry Cold: Make sure to keep the puff pastry chilled until ready to bake to ensure it puffs up nicely.

Recipe Variations

• Add Other Vegetables: Incorporate other summer vegetables like zucchini, bell peppers, or eggplant for a veggie-packed tart.
• Different Cheeses: Substitute goat cheese for a tangy twist or use feta for a Mediterranean flair.
• Herb Infusions: Experiment with different herbs like thyme or oregano in the cheese mixture for varied flavor profiles.
• Make it Spicy: Add crushed red pepper flakes to the cheese mixture for a hint of heat.
• Gluten-Free Option: Use a gluten-free puff pastry to make this tart suitable for gluten-sensitive diets.

Serving Suggestions

• Pair the tart with a crisp green salad dressed with a lemon vinaigrette.
• Serve alongside grilled chicken or fish for a delightful summer meal.
• Add a dollop of pesto or a balsamic reduction for extra flavor.

Freezing and Storage

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked tart for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

FAQ Section

1. Can I use frozen puff pastry?
   Yes, just make sure to thaw it completely before using.
2. What kind of tomatoes are best for this recipe?
   Ripe, firm tomatoes like heirloom, Roma, or beefsteak work well.
3. How can I make this recipe ahead of time?
   You can prepare the tart up to the baking step and refrigerate it, baking just before serving.
4. Can I use store-bought ricotta?
   Absolutely! Store-bought ricotta works well, but homemade is recommended for a richer flavor.
5. What if I don’t have a tart pan?
   You can use a pie dish or a baking sheet instead.
6. Is it possible to add meat to the tart?
   Yes, cooked bacon or prosciutto can add a lovely flavor.
7. How do I know when the tart is done baking?
   The cheese should be bubbly, and the tomatoes slightly wilted.
8. Can I serve this tart cold?
   Yes, it can be served at room temperature or cold as well.
9. What other herbs can I use?
   Thyme, oregano, or dill would all work nicely.
10. Can I make a larger tart?
    Yes, just adjust the baking time and keep an eye on the doneness.

Conclusion

This Fresh Tomato Ricotta Tart in Puff Pastry is more than just a dish; it’s a celebration of summer flavors and a wonderful way to showcase fresh produce. Its combination of flaky pastry, creamy cheeses, and juicy tomatoes is irresistible. Whether served at a gathering or as a weeknight meal, this tart is sure to impress. Don’t hesitate to customize it with your favorite ingredients, and enjoy every delicious bite!

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