Tomato and Ricotta Puff Pastry Tart

This easy tomato and ricotta tart is made with puff pastry for a flaky and delicious lunch or appetizer. It's easy to customize, but is always delicious topped with some fresh basil.

I can't believe it was only this year that I discovered how easy puff pastry tarts are to make. And they feel so fancy! I often whip one up for lunch with whatever is in season. In spring I love making an asparagus pesto tart. In summer though, it's all about the tomatoes.

My husband and I often eat this tomato and ricotta puff pastry tart for lunch and split it between us. However, this can easily serve four if you are serving alongside a protein or even a salad.

While I love this tomato and ricotta tart, if you're looking for different flavors, you might want to try our asparagus puff pastry tart recipe.

Key ingredients:

• Puff pastry
• Tomato slices
• Ricotta cheese
• Basil leaves

What type of tomatoes should I use?

I typically use roma or campari tomatoes in this tart recipe. They tend to be the perfect size and type to use. However, a thinly-sliced heirloom tomato would also be beautiful in this tomato puff pastry tart!

Do I need an egg wash?

If you want the edge of your puff pastry to be golden, then brush it with a lightly beaten egg or a milk wash.

Use a beaten egg or a touch of milk in a bowl, and lightly coat the border of your pastry by dipping a silicone brush in the mixture, and then running it alongside the border.

How to make:

First, thaw your puff pastry according to the package directions.

While pastry is thawing, slice up your tomatoes and lay out onto a paper towel. Sprinkle a little salt over the tomato slices and let sit for 10 minutes. This will help to release extra moisture from your tomatoes before cooking.

Once puff pastry is thawed, carefully roll it out onto a parchment-lined baking sheet. Press together the seams if needed.

With a sharp knife, cut a border around the edges, making sure not to slice all the way through the puff pastry. Then, with a fork, poke holes all around the center part of the pastry. This is called docking and helps keep the center part from puffing up too much.

Next, layer with the ricotta cheese and then the sliced tomatoes.

Brush the border with an egg wash or milk if desired. Pop it in the oven and cook for 25-30 minutes.

Remove from the oven and top with fresh basil.

How to customize:

• Mix some pesto in with the ricotta cheese - Adding a bit of pesto to the ricotta cheese helps to intensify the flavor. A welcome addition if you have pesto around!
• Add some caramelized onions - Caramelized onions are delicious in this tart! I recommend placing the caramelized onions on top of the ricotta, and then layering the tomato slices on top.
• Add some lemon - Ricotta and lemon are a match made in heaven. Zest up some lemons, mix the lemon zest in with the ricotta cheese, and then once the tart comes out of the oven, squeeze fresh lemon juice over the top for a bright and lemony flavor.

Cooking tips:

• Watch carefully in the oven. All ovens cook a bit differently, so check in on your tart to make sure it's isn't getting TOO golden brown.
• Letting your tomatoes release a bit of moisture onto paper towels will keep them from sweating onto your tart in the oven. Don't skip this step!
• To finish off the tart, you can drizzle a little extra virgin olive oil over the top.