Fresh Tomato Ricotta Tart in Puff Pastry

Introduction

This Fresh Tomato Ricotta Tart in Puff Pastry is a showstopper that I recently prepared for a casual family dinner, and it was an instant hit! The light, buttery puff pastry contrasts beautifully with the rich, creamy cheese filling, and the fresh tomatoes add a burst of juiciness and flavor. My family couldn’t get enough of it—everyone, from my youngest to my parents, was asking for seconds. It’s the kind of dish that is simple yet sophisticated, with a flavor profile that balances savory, creamy, and fresh elements perfectly. Whether you serve it for brunch, as an appetizer, or even a light dinner, this tart is sure to impress your guests.

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Why You’ll Love This Fresh Tomato Ricotta Tart in Puff Pastry

The Fresh Tomato Ricotta Tart in Puff Pastry is more than just a pretty dish—it’s a celebration of fresh ingredients, comforting textures, and vibrant flavors. Here are the reasons why you’ll love it:

• Buttery Puff Pastry: The puff pastry base is flaky, buttery, and perfectly crisp, offering a satisfying contrast to the creamy cheese and soft tomatoes.
• Creamy Cheese Filling: A mixture of ricotta, mozzarella, and Parmesan creates a rich and creamy filling that melts beautifully in the oven, creating a smooth and flavorful foundation for the fresh tomatoes.
• Fresh, Juicy Tomatoes: The tomatoes bring a burst of sweetness and tang, and their soft texture after baking perfectly complements the cheese and pastry.
• Elegant Yet Easy: Despite looking like it’s from a fancy bistro, this recipe is incredibly easy to prepare. The steps are simple, and the ingredients are accessible, making it perfect for a quick weeknight dinner or a sophisticated brunch dish.
• Versatile: This tart is incredibly versatile and can be served in many ways. It works wonderfully as a light meal on its own, or as a side dish or appetizer for a larger gathering.

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Ingredients (Serves 6)

Base:

• 1 sheet puff pastry, thawed
• 4 to 6 fresh tomatoes (depending on size) (see Tip 1)
• ½ teaspoon kosher salt

Cheese Mixture:

• ½ cup ricotta cheese (homemade if possible, see Tip 2)
• ½ cup (2 ounces) shredded mozzarella cheese
• ½ cup (2 ounces) grated Parmesan cheese
• ⅛ teaspoon freshly ground black pepper
• 2 cloves garlic, minced (divided)
• 2 tablespoons olive oil (divided)

Garnish:

• 1 tablespoon fresh basil, chopped (optional)

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Instructions

1. Prepare the Puff Pastry

Start by preheating your oven to 400°F (200°C). On a floured surface, roll out the puff pastry to an 11-inch square. Carefully fit it into a 9-inch round tart pan with a removable bottom. Trim the excess pastry and prick the bottom all over with a fork to prevent the pastry from puffing up during baking. Afterward, place the tart shell in the freezer for 30 minutes to chill. This step helps the pastry hold its shape and prevents it from shrinking while baking.

2. Blind Bake the Crust

Once the pastry is chilled, line it with crumpled parchment paper and fill it with dried beans or pie weights. This is called “blind baking,” and it helps the pastry bake evenly without puffing up or getting soggy. Bake the pastry at 400°F for 25 minutes. After 25 minutes, remove the parchment paper and beans, and return the crust to the oven for another 10 minutes to crisp up. Let the crust cool for about 10 minutes before filling.

3. Prepare the Tomatoes

While the crust is cooling, slice the tomatoes into ¼-inch thick rounds. Spread the tomato slices out on paper towels and sprinkle them with kosher salt to help draw out excess moisture. Allow the tomatoes to drain for about 30 minutes. Once they’ve drained, gently blot the tops of the tomatoes with more paper towels to absorb any remaining moisture. This step helps prevent the tart from becoming soggy.

4. Make the Garlic Oil

In a small bowl, whisk together 1 tablespoon of olive oil and 1 minced garlic clove. Set this mixture aside—this garlicky oil will be drizzled over the tomatoes for extra flavor.

5. Mix the Cheese Filling

In another bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, freshly ground black pepper, the remaining minced garlic clove, and 1 tablespoon of olive oil. Mix everything together until smooth and well-combined.

6. Assemble the Tart

Once the tart shell has cooled, reduce the oven temperature to 375°F (190°C). Spread the ricotta cheese mixture evenly over the bottom of the cooled tart shell. Arrange the sliced tomatoes on top in overlapping concentric circles, covering the entire surface of the cheese mixture. Drizzle the garlic oil evenly over the tomatoes, making sure they are well-coated.

7. Bake

Place the tart in the preheated oven and bake at 375°F for 20 to 25 minutes, or until the cheese is bubbling and golden, and the tomatoes have softened and slightly wilted. Keep an eye on the tart to ensure it doesn’t overcook.

8. Cool and Serve

Remove the tart from the oven and let it cool on a wire rack for about 5 minutes. Sprinkle fresh basil over the top for an extra burst of flavor and color. Carefully remove the tart from the pan and transfer it to a serving platter or cutting board. Slice it into wedges and serve immediately.

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Nutrition Facts (Servings and Calories per Serving)

• Serving Size: 1 slice (1/6th of the tart)
• Calories: 280 kcal
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 30mg

These values are approximate and based on typical ingredient specifications. Nutritional values may vary depending on the brands of ingredients used.

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

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How to Serve

This Fresh Tomato Ricotta Tart in Puff Pastry is a versatile dish that can be served in several different ways. Here are some ideas:

• As a main dish: Pair the tart with a simple green salad, such as arugula or mixed greens, for a light but satisfying meal.
• As a brunch option: Serve it alongside scrambled eggs, smoked salmon, or avocado toast for a perfect brunch spread.
• As an appetizer: Slice the tart into smaller wedges to serve as an elegant starter for a dinner party or gathering.
• With wine: This tart pairs beautifully with a crisp, dry white wine, such as Sauvignon Blanc or Chardonnay, or even a light rosé.
• For a picnic: This tart is easy to transport and can be enjoyed at room temperature, making it an ideal picnic dish.

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Additional Tips

1. Use Fresh, In-Season Tomatoes: For the best flavor, opt for fresh, in-season tomatoes, such as heirloom or Roma tomatoes. They’ll have more flavor and fewer seeds than out-of-season varieties.
2. Make Your Own Ricotta: If you have the time, making your own ricotta is simple and gives the tart a creamier, richer texture. It’s worth the effort for a more indulgent experience.
3. Add Extra Herbs: While basil is the classic garnish, you can also add fresh thyme or oregano for additional flavor. These herbs complement the tomatoes and cheese beautifully.
4. Prepare in Advance: You can blind bake the pastry shell and prepare the cheese filling the day before, making assembly quick and easy when you’re ready to bake.
5. Don’t Overcrowd the Tomatoes: Be sure to drain and dry the tomatoes well before adding them to the tart. Excess moisture can make the pastry soggy.

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FAQ Section

1. Can I use store-bought ricotta cheese?
   Yes, store-bought ricotta works fine, but homemade ricotta will give you a creamier texture and richer flavor.
2. Can I make this tart gluten-free?
   Unfortunately, puff pastry is not gluten-free, but you can find gluten-free puff pastry alternatives in many stores.
3. Can I make this tart in advance?
   You can prepare the crust and cheese filling the day before, but it’s best to assemble and bake the tart the same day for optimal texture and flavor.
4. What type of tomatoes are best for this recipe?
   Roma, heirloom, or vine-ripened tomatoes are ideal because they are meatier, with fewer seeds and less moisture than other varieties.
5. How do I prevent the puff pastry from getting soggy?
   Blind baking the crust and draining the tomatoes before adding them helps prevent a soggy tart.
6. Can I use a different type of cheese?
   Yes, you can substitute the mozzarella and Parmesan with other cheeses like goat cheese or feta for a tangier flavor.
7. **

How should I store leftovers?**
Store leftover tart in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven to maintain the crispness of the pastry.

8. Can I freeze this tart?
   Yes, you can freeze the assembled tart before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen, adding extra time if needed.
9. How do I make the tart vegan?
   To make this tart vegan, use dairy-free cheese alternatives and a plant-based puff pastry.
10. Can I use a different crust for this tart?
    Yes, if you prefer, you can use a shortcrust pastry or even a gluten-free crust if necessary.

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Conclusion

This Fresh Tomato Ricotta Tart in Puff Pastry is a delightful and versatile dish that brings together fresh ingredients and simple techniques to create something truly impressive. The buttery puff pastry, creamy cheese filling, and juicy, tangy tomatoes make every bite a pleasure. Whether you serve it as a main dish or as an appetizer, it’s sure to be a crowd-pleaser at any meal. Plus, it’s easy to make, making it a perfect choice for busy cooks who want something that looks elegant but doesn’t require hours of preparation.

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