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Friday, August 23, 2019

Flaky Ricotta and Fresh Tomato Tart

Fresh slices of vine ripened tomatoes, a basil and ricotta cheese filling and golden puff pastry crust come together to make this delicious flaky tomato tart. It is a perfect summer appetizer, lunch or light dinner when paired with a salad.

corner slice of flaky ricotta and tomato tart with yellow and red tomatoes and fresh basil on top



      Highlight the flavor of fresh summer tomatoes with this simple tart. The flaky puff pastry crust is topped with a creamy basil and ricotta filling. Top that all with beautiful slices of tomato and bake it to perfection. It's a fantastic way to highlight those fresh flavors!



        This time of year tomatoes are always at their best. They are also quite plentiful right now.

       Our CSA is supplying us with gorgeous heirloom tomatoes each week. Plus we have our own garden to stay on top of.

tomato and ricotta tart with puff pastry crust on white rectangle platters with basil on top


        We only plant a few in our little raised beds, but they always go nuts. By the end of summer our freezers are full of sauce and we're giving them away by the bagful.

        But that's not to say we don't enjoy them, because we absolutely do! My husband loves putting a big thick slice of tomato on his sandwiches for lunch.

       Little Dude and I eat the cherry tomatoes as fast as we can pick them and we enjoy them sliced and diced on almost anything. Plus I have been having fun baking with them as well.

angled view of tomato tart with red and yellow tomato slices, fresh basil, ricotta and puff pastry


      Some folks on Facebook said they would like more savory puff pastry recipes to try. So I thought I'd make a fun puff pastry tart.

      This is partially inspired by the flaky chanterelle mushroom tart I made a few years ago. Though this recipe is easier to make with store bought puff pastry instead of layers of phyllo dough. Plus tomatoes are a lot easier to come by than chanterelles!

First slice of tomato tart served on plate with remaining tart in background


      I knew we'd like the tomatoes baked into a tart after the success of the savory tomato pie last year. The flavors in that are more reminiscent of a classic southern style tomato sandwich and this has more of an Italian vibe.

      I have to say it was absolutely fabulous. Luckily I have all of the ingredients to make another one this weekend!

Steps and Tips for Making a Delicious Tomato Tart


You are of course welcome to make your own puff pastry. I have never tried it, though I would like to some day. You can get premade puff pastry in the freezer aisle by the frozen pie crusts or in the refrigerator section by the cinnamon rolls and pizza dough.

puff pastry dough sheet with edges folded over and docked center ready to bake


Puff pastry gets the most puff if it is cold. So work quickly to prepare it or stick it back in the refrigerator or freezer for a few minutes after it's formed and docked. That will help you get the maximum number of flaky layers.

red and yellow tomato slices draining on paper towels


Be sure to drain your tomatoes on paper towels before you use them. Tomatoes have a lot of water in them, and you don't want a soggy tart.

Feel free to play with the herbs. If you aren't a huge basil fan, some thyme, parsley, chives and/or rosemary would be good. Mix and match to get your own custom flavor.

prebaked puff pastry sheet next to bowl of herbed ricotta ready to put together tomato tart


Garnish with the same herbs you use in the ricotta for an extra fresh flavor and appearance.

layers of fresh yellow and red tomatoes on top of ricotta and puff pastry ready to bake


Serving suggestions


Cut into smaller squares for a fabulous summer appetizer.

You could even cut the puff pastry into smaller squares before baking and layering. Then you could have single serve tarts.

Serve a larger slice alongside a salad for a fun lunch or dinner option.

slice of tomato tart with red and yellow tomatoes, puff pastry, ricotta and basilserved on plate.



tomato tart, recipes using puff pastry, tomato and ricotta tart, fresh tomato recipe
Appetizer
American
Yield: 8 servings
Author:

Flaky Ricotta and Fresh Tomato Tart

Fresh slices of vine ripened tomatoes, a basil and ricotta cheese filling and golden puff pastry crust come together to make this delicious flaky tomato tart. It is a perfect summer appetizer, lunch or light dinner when paired with a salad.
prep time: 15 Mcook time: 25 Mtotal time: 40 M

ingredients:

  • 4-5 medium tomatoes
  • 1 sheet puff pastry (defrosted or refrigerated)
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon basil
  • 1/4 teaspoon each salt and pepper
  • Optional for garnish: additional basil or Parmesan cheese 

instructions:

How to cook Flaky Ricotta and Fresh Tomato Tart

  1. Preheat oven to 400 F. 
  2. Slice tomatoes into about 1/4" slices and lay out on paper towels to drain. 
  3. Place puff pastry on a sheet of parchment paper. Gently roll out dough slightly with a rolling pin.  Fold over the outer 1/2" or so of dough, then gently prick the middle with a fork. You don't want to go all the way through the dough if you can avoid it. 
  4. Bake for 10-15 minutes or until a light golden brown. 
  5. Meanwhile, finely chop basil. Stir in with ricotta and Parmesan cheese. Spread center section of baked puff pastry. 
  6. Layer tomato slices over ricotta and sprinkle with salt and pepper. 
  7. Bake an additional 10-15 minutes or until the puff pastry is a deep golden color.
  8. Sprinkle with additional basil or Parmesan if you'd like. Slice and serve. 
Calories
247.20
Fat (grams)
15.02
Sat. Fat (grams)
2.67
Carbs (grams)
19.16
Fiber (grams)
0.90
Net carbs
18.26
Sugar (grams)
1.90
Protein (grams)
3.71
Sodium (milligrams)
212.14
Cholesterol (grams)
8.01
Created using The Recipes Generator


Fresh slices of vine ripened tomatoes, a basil and ricotta cheese filling and golden puff pastry crust come together to make this delicious flaky tomato tart. It is a perfect summer appetizer, lunch or light dinner when paired with a salad.


Shared at The Weekend Potluck and Meal Plan Monday

12 comments:

  1. You had me at flaky ricotta! I am totally going to make this with some of my heirloom tomatoes! Have a wonderful weekend beautiful friend!

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    Replies
    1. The combo is really good, I hope you enjoy it!

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  2. Hi Carla, this does look good and it's so simple to make. I make something similar but call it a pastry pizza and that goes down well for a quick lunch or at a get together.

    xx

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  3. This looks like a great way to eat tomatoes. I love tomatoes and have plenty on my vines right now. I tend to eat tomatoes and cottage cheese a lot, so this sounds like a welcome change.

    ReplyDelete
    Replies
    1. It is a great way to use them. I love tomatoes and cottage cheese too though!

      Delete
  4. This looks so totally tomato-season refreshing!!!!

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  5. A perfect recipe for our end of the season tomatoes, it will be delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon!
    Miz Helen

    ReplyDelete
  6. Congratulations your post is featured on Full Plate Thursday,448 this week. Thanks so much for sharing your talent with us and hope you will come back soon!
    Miz Helen

    ReplyDelete

Thank you so much for taking the time to read and comment. I love reading your ideas!