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tomato and ricotta tart topped with fresh basil
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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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course, vegetarian
Cuisine: American, Italian
Keyword: puff pastry, puff pastry tart, ricotta, tomato
Servings: 4
Calories: 428kcal
Author: Aimee

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: 428kcal | Carbohydrates: 31g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg