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Home » Dinner

Tomato and Ricotta Puff Pastry Tart

Published: Jul 13, 2021 · Last Updated: Jan 5, 2023 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

tomato and ricotta tart topped with 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.

What to serve with the tomato ricotta tart

The tomato tart pairs beautifully with so many dishes! My favorites are air fryer pesto salmon, air fryer pesto shrimp, pasta with bolognese sauce, or lemony chicken piccata.

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.

tomato slices on a paper towel

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

sheet of unrolled puff pastry

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.

puff pastry pierced with a fork

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.

tomato puff pastry tart

Remove from the oven and top with fresh basil.

tomato and ricotta tart topped 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.

Recipe 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.
tomato and ricotta tart topped with fresh basil
tomato and ricotta tart topped with fresh basil

More tomato recipes

  • Air Fryer Grape Tomatoes
  • Air Fryer Parmesan Tomatoes
  • Harissa Roasted Tomatoes
  • Roasted Tomatoes and Asparagus
  • Rainbow Trout with Tomatoes
tomato and ricotta tart topped with fresh basil

Tomato and Ricotta Puff Pastry Tart

Recipe by Aimee
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Main Course, vegetarian
Cuisine American, Italian
Servings 4
Calories 428 kcal

Ingredients
  

  • 1 sheet puff pastry thawed
  • 3 roma tomatoes
  • salt
  • ¾ cup ricotta
  • 1 tablespoon milk
  • basil leaves fresh
  • extra virgin olive oil optional

Instructions
 

  • Thaw the puff pastry according to the package directions.
  • Slice the tomatoes into thin slices and lay on paper towels. Lightly salt the tomato slices and let rest for 10 minutes so that they release some of their moisture.
  • Preheat your oven to 400 degrees F. Take the puff pastry sheet and unroll onto a parchment-lined baking sheet. Cut a thin border around the outside, making sure not to cut all the way through the pastry.
  • Take a fork and pierce the center of the tart multiple times.
  • Spread the ricotta cheese over the tart, avoiding the borders. Add the tomato slices on top of the ricotta.
  • Take the milk and brush alongside the border.
  • Place the tart in the oven and cook for 25-30 minutes.
  • Remove from the oven, and top with the fresh basil leaves. If desired, drizzle a little olive oil over the top.

Notes

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 help the edge of the tart turn golden brown, 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.
  • To finish off the tart, you can drizzle a little extra virgin olive oil over the top.

Nutrition

Calories: 428kcalCarbohydrates: 31gProtein: 10gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 24mgSodium: 195mgPotassium: 201mgFiber: 1gSugar: 2gVitamin A: 599IUVitamin C: 6mgCalcium: 110mgIron: 2mg

Nutrition values are based on an online calculator and are estimates. Please verify using your own data.

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Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
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