Fresh Tomato Ricotta Tart In Puff Pastry (with Video) Recipe

A delightful medley of flavors unfolds in this tart, where creamy ricotta meets thick, juicy tomato slices atop a flaky, buttery puff pastry. Infused with hints of garlic and enhanced by extra virgin olive oil and fresh basil, every bite promises a harmonious balance of rich, savory, and refreshingly vibrant notes.

This Fresh Tomato Ricotta Tart in Puff Pastry is one of my favorite quick recipes. I like how the ingredients come together to create a balanced blend of flavors and textures.

First, I roll out a thawed puff pastry into a neat rectangle. I then spread a generous layer of 8 oz full-fat ricotta cheese, mixed with a finely minced garlic clove, over the surface.

I carefully layer 3 to 4 slices of medium ripe tomatoes, each about 1/4 inch thick, then drizzle 2 tbsp extra virgin olive oil on top. I season with salt and freshly ground black pepper before garnishing with a handful of fresh basil leaves.

I brush the edges with a lightly beaten egg. This tart is a great mix of a Tomato Tart Puff Pastry Ricotta vibe and a Heirloom Tomato Puff Pastry feel while still keeping its nutritional balance.

The video shows some neat tips for an easy finish. Enjoy this recipe knowing its lower calorie count and bold flavours.

Why I Like this Recipe

I like this recipe because it gives me a real sense of comfort and fun while cooking. First, I love how the puff pastry turns golden and crisp when baked with the egg wash, it always reminds me of those homemade treats that make me feel happy. Second, the mix of creamy ricotta and juicy tomatoes creates an awesome blend of tanginess and creaminess that totally satisfies my taste buds. Third, I appreciate how simple it is to make – even when I’m in a rush or feeling lazy, I can whip this up without much fuss. Lastly, the burst of fresh basil on top gives it that extra pop of flavor that makes every bite leave me wanting more.

Ingredients

• Puff pastry provides carbs and creates a crisp, flaky base that hold the filling real good
• Ricotta cheese adds creaminess and protein while giving a light tang that pairs well
• Tomatoes bring in a burst of natural sweetness and vitamins with some healthy fibre too
• Garlic offers bold savory flavor and a bit of spice, enhancing the overall taste
• Olive oil gives heart healthy fats and a rich mouthfeel along with extra flavor
• Basil leaves lend aromatic freshness and subtle peppery notes, making it all more lively

Ingredient Quantities

• 1 sheet puff pastry (thawed as per package instructions)
• 8 oz ricotta cheese (full fat works best)
• 3 to 4 medium ripe tomatoes sliced about 1/4 inch thick
• 1 garlic clove, finely minced
• 1 egg, lightly beaten for the egg wash
• 2 tbsp extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• A handful of fresh basil leaves

How to Make this

1. Preheat your oven to 400°F and lightly flour a work surface before laying the puff pastry sheet on a baking tray.

2. In a bowl, mix the ricotta cheese with the finely minced garlic, a pinch of salt, and some freshly ground black pepper.

3. Spread the ricotta mixture evenly over the puff pastry, leaving about a half inch border along the edges.

4. Carefully arrange the tomato slices (about 1/4 inch thick) on top of the ricotta layer in a nice overlapping pattern.

5. Drizzle the extra virgin olive oil evenly over the tomato slices to help keep them juicy.

6. Sprinkle a few additional pinches of salt and pepper over the tomatoes to bring out their flavor.

7. Brush the exposed puff pastry border with the lightly beaten egg wash – this makes it turn a beautiful golden color when baked.

8. Pop the tart in the oven and bake for about 20-25 minutes, until the pastry is puffed and golden and the tomatoes look soft.

9. Once done, remove the tart from the oven and let it cool for a couple of minutes, so everything settles together.

10. Garnish with a handful of fresh basil leaves, slice, and serve warm. Enjoy your fresh tomato ricotta tart!

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking tray (for the puff pastry)
3. Lightly floured work surface (or a large board, whichever you use to roll out the pastry)
4. Mixing bowl (to combine the ricotta, garlic, salt, and pepper)
5. Knife (for finely mincing the garlic and slicing the tomatoes)
6. Cutting board (to safely slice the tomatoes)
7. Spatula (to evenly spread the ricotta mixture)
8. Pastry brush (to apply the egg wash on the exposed pastry border)

These are the main tools you’ll need to put together the tomato ricotta tart. Enjoy cookin it!

FAQ

Fresh Tomato Ricotta Tart In Puff Pastry (with Video) Recipe Substitutions and Variations

• If you can’t find puff pastry, you might try using a pre-made pie crust instead. It works pretty well although its texture is a bit different.
• Instead of ricotta cheese, you could use cottage cheese or even mascarpone. They give a similar creamy texture but the flavor might change a little.
• If your tomatoes aren’t ripe or in season, you can substitute with cherry tomatoes halved up. They add a nice burst of flavor too.
• Don’t have fresh garlic? A pinch of garlic powder or even some minced shallots can work as a quick alternative.
• If you don’t want to use an egg for the egg wash, brushing the pastry with milk or even water will help achieve a similar shiny finish.

Pro Tips

1. Try to let the tomato slices rest on some paper towel for like 5 minutes before using them so they don’t make your tart soggy when they bake
2. If you’re feeling fancy, add a light sprinkle of dried oregano or basil to the ricotta mix to really boost those flavors
3. Make sure you spread the ricotta evenly over the pastry, but don’t be too perfect about it – a little unevenness makes it feel more homemade
4. When you’re brushing the egg wash on the border, use a soft brush and be gentle so it doesn’t stick too much or tear the pastry