Description
This Fresh Tomato Ricotta Tart in Puff Pastry combines buttery, flaky puff pastry with a creamy, cheesy filling and the burst of fresh, juicy tomatoes. The tart is easy to make yet feels sophisticated, perfect for brunch, dinner, or a light snack. With layers of mozzarella, ricotta, and Parmesan, this dish will impress your guests with its vibrant flavors. Enjoy it warm or at room temperature for the perfect balance of textures and taste.
Ingredients
Scale
- 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)
Instructions
- Prepare the Puff Pastry:
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to an 11-inch square. Fit the pastry into a 9-inch round tart pan with a removable bottom. Trim excess pastry and prick the base with a fork. Freeze for 30 minutes. - Blind Bake the Crust:
Line the pastry with crumpled parchment paper and fill with dried beans or pie weights. Bake for 25 minutes, then remove the paper and weights, and bake for another 10 minutes until crisp. Let cool for 10 minutes. - Prepare the Tomatoes:
Slice the tomatoes into ¼-inch thick rounds. Spread on paper towels, sprinkle with salt, and let drain for 30 minutes. Afterward, blot the tomatoes gently to remove any excess moisture. - Make the Garlic Oil:
In a small bowl, whisk together 1 tablespoon olive oil and 1 minced garlic clove. Set aside. - Mix the Cheese Filling:
In another bowl, combine ricotta, mozzarella, Parmesan, black pepper, the remaining garlic, and 1 tablespoon olive oil. Stir until smooth. - Assemble the Tart:
Lower the oven temperature to 375°F (190°C). Spread the cheese mixture evenly over the cooled pastry. Arrange tomato slices on top in overlapping circles and drizzle with garlic oil. - Bake:
Bake for 20-25 minutes, or until the cheese is bubbling and the tomatoes have slightly wilted. - Cool and Serve:
Let the tart cool on a wire rack for 5 minutes before garnishing with fresh basil (optional). Slice and serve warm or at room temperature.
Notes
- Tomatoes: Using ripe, in-season tomatoes like Roma or heirloom varieties will provide the best flavor and texture for this tart.
- Ricotta: For the creamiest filling, consider making your own ricotta at home or using a high-quality store-bought version.
- Make Ahead: You can prepare the pastry shell and cheese filling a day in advance to save time on the day of serving.
- Serving Suggestions: Serve this tart with a simple green salad for a light meal, or cut into smaller pieces for an appetizer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- 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