There’s something irresistible about the simplicity of a tomato tart—flaky pastry, creamy cheese, and juicy, sun-ripened tomatoes all in one bite. Whether you’re entertaining or craving something fresh and satisfying, this dish makes a vibrant statement without a lot of fuss. In today’s recipe, we’re layering buttery puff pastry with herbed ricotta, Parmesan, and lemon zest, then topping it all off with colorful tomato slices. It’s easy to assemble, bakes beautifully, and tastes even better warm from the oven or chilled as leftovers. Let’s dive into why this tart belongs on your summer table.
Tomato Tart Recipe with Ricotta, Basil & Flaky Puff Pastry
Table of Contents
Why I Love Making Tomato Tart
A Summer Classic with Family Roots
Tomato tarts bring back warm memories of backyard dinners at my grandmother’s house. She had a garden filled with heirloom tomatoes—big and juicy, always warmed by the sun. When the tomatoes came in faster than we could eat them, she’d make a tart. I remember watching her layer them over puff pastry with fresh herbs and cheese, then slicing it up like pizza while we all stood around the counter. That tradition stuck with me, and now I make my own tomato tart every year when the tomatoes are at their peak.
While my version uses ricotta for creaminess and a touch of lemon to brighten things up, the heart of the dish remains unchanged. It’s rustic, beautiful, and incredibly satisfying.
What Makes a Great Tomato Tart?
A successful tomato tart is about balance. The pastry needs to be crisp and light, the cheese creamy and flavorful, and the tomatoes juicy but not soggy. That’s why I salt the tomatoes first—it pulls out excess moisture so they roast instead of steam. I also blend ricotta with garlic, lemon zest, fresh basil, and parsley, giving it a savory, bright base that complements the sweetness of the tomatoes.
Using puff pastry makes this recipe feel elevated without much work. It’s the same flaky base you’ll find in this fresh tomato ricotta tart or alongside creamy roasted tomato basil soup for a cozy pairing.
As for serving? Pair it with a crisp cucumber tomato salad or a glass of chilled white wine, and you’ve got a summer meal that feels like a celebration.
How to Make Tomato Tart – Ingredients, Prep & Tips
Choosing the Right Tomatoes for Your Tart
The star of this dish is undoubtedly the tomato, so choose the best you can find. I love using a mix of heirloom tomatoes—especially yellow, red, and even purple varieties—for their vibrant color and flavor. If you’re working with smaller varieties like cherry or grape tomatoes, slice them in half and scatter them across the tart for a rustic feel.
Before layering the tomatoes onto the tart, it’s essential to salt and drain them. Just place the slices on paper towels or a rack, sprinkle with a pinch of salt, and let them sit for 15–20 minutes. This simple step prevents a soggy crust and enhances the tomato flavor. You’ll find a similar technique used in my Southern Tomato Pie—another favorite that’s worth checking out for more inspiration.
The Herbed Ricotta Base: Flavor Without the Fuss
Instead of a plain cheese layer, this recipe uses a creamy blend of ricotta, Parmesan, lemon zest, and fresh herbs. The ricotta gives it that smooth, rich texture, while the lemon zest and juice cut through the richness for a fresher bite. Garlic adds a mellow depth, and the chopped basil and parsley tie the whole thing together with garden flavor.
Feel free to customize the herbs—tarragon, chives, or thyme would also work beautifully here. For another recipe that uses ricotta in a simple yet flavorful way, take a look at this vibrant roasted carrots with whipped ricotta and hot honey, which is one of my favorite seasonal pairings.
Lay out your puff pastry on parchment paper, score a 1-inch border, and dock the inside lightly with a fork. Prebake it just a bit before spreading the ricotta filling—that helps ensure a crisp crust even after baking with moist toppings.
Baking the Tomato Tart – Timing, Serving & Pairing
How Long to Bake and What to Expect
Once your pastry is topped with the herbed ricotta and tomatoes, it’s time for the oven to do its magic. Preheat your oven to 400°F (200°C) and bake the tart for 20 to 25 minutes, or until the edges of the pastry are golden and puffed. The tomatoes should look slightly roasted but still juicy, and the cheese should be gently set.
A light egg wash around the edges of the puff pastry before baking adds a glossy finish. This step is optional but gives the tart that bakery-worthy look. Let it cool for at least 5–10 minutes before slicing—this helps the ricotta firm up slightly, making it easier to serve.
While the tart bakes, you could whip up a refreshing side like this Caprese Pasta Salad or a crisp glass of chilled rosé to round out the experience. This tart holds its own as a main dish or appetizer, making it flexible for gatherings or a relaxed evening at home.
How to Serve Tomato Tart
The best part about this tomato tart? It’s just as good at room temperature as it is warm from the oven. It makes a fantastic brunch item, light lunch, or appetizer for summer entertaining. I often serve it alongside this easy Zucchini Cheddar Biscuits or with a chilled soup like Homemade Roasted Tomato Sauce spooned lightly over the top for a richer variation.
Cut it into squares or strips depending on the occasion—rustic for lunch, refined for parties. Don’t forget a few fresh basil leaves on top just before serving for color and aroma.
Make-Ahead, Storage Tips & Quick Recipe Recap
Can You Make Tomato Tart in Advance?
Absolutely. This tomato tart is ideal for prepping ahead. You can prepare the ricotta filling a day in advance and store it in the fridge. The tomatoes can be sliced and salted ahead of time too—just store them in an airtight container lined with a paper towel to absorb any excess moisture.
If you need to bake ahead, you can assemble and bake the tart fully, then reheat it at 350°F (175°C) for about 10 minutes. It also tastes great served at room temperature, which makes it perfect for potlucks or garden lunches.
Store leftovers in the refrigerator in an airtight container for up to 3 days. The puff pastry may soften slightly, but a quick reheat in the oven brings back the crispness. I wouldn’t recommend freezing it, as tomatoes tend to release water once thawed.
Pair leftovers with a refreshing drink like this Nectarine Mint Sweet Tea or turn the tart into lunch alongside a Peach Watermelon Salad.
Quick Recipe Summary (100-Word Version)
Hi there! I’m Lia, the heart behind recipeslia.com. This tomato tart is one of my favorite summer traditions—flaky puff pastry, creamy herbed ricotta, and sweet juicy tomatoes kissed with lemon zest. It’s inspired by my grandmother’s backyard garden where tarts were the go-to for tomato overflow. This version is easy, elegant, and ready in under an hour. Whether you serve it warm, chilled, or with a salad on the side, it’s a celebration of flavor and simplicity. From brunches to picnics, this dish has a way of making people smile—and that’s why it’s always on my summer table.
Print
Tomato Tart Recipe with Ricotta, Basil & Flaky Puff Pastry
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This tomato tart with ricotta, basil, and lemon is an easy summer dish featuring flaky puff pastry and vibrant heirloom tomatoes. Perfect for brunch, lunch, or as a crowd-pleasing appetizer.
Ingredients
1 puff pastry sheet, thawed if frozen
8 ounces (225 g) full-fat ricotta cheese
¼ cup (21 g) grated Parmesan cheese
1 clove garlic
2 tablespoons fresh parsley leaves
2 tablespoons fresh basil leaves (plus extra for garnish)
1 teaspoon lemon zest
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound (450 g) tomatoes, sliced into ¼ inch rounds (or halved cherry tomatoes)
1 egg, beaten with a splash of water (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Roll out puff pastry and score a 1-inch border around the edge. Dock the center with a fork.
3. In a bowl, mix ricotta, Parmesan, minced garlic, chopped herbs, lemon zest, lemon juice, salt, and pepper.
4. Spread the ricotta mixture evenly inside the pastry border.
5. Salt tomato slices and let them sit for 15 minutes to release moisture. Pat dry.
6. Arrange tomatoes over ricotta filling. Brush pastry border with egg wash.
7. Bake for 20–25 minutes until golden and crisp.
8. Let cool slightly. Garnish with fresh basil. Slice and serve.
Notes
To avoid a soggy tart, always salt and drain your tomato slices first.
This tart can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Tart
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
FAQ
Can I use different cheese instead of ricotta in a tomato tart?
Yes! While ricotta gives a smooth and mild base, you can substitute with goat cheese, cream cheese, or even a whipped feta spread for more tang. Just keep the texture creamy so it spreads well over the pastry.
How do I prevent the tomato tart from getting soggy?
The key is to salt your tomato slices first and let them sit for 15–20 minutes to draw out moisture. Also, prebake the puff pastry slightly before adding the toppings. These two tricks help keep the tart crispy and golden.
What’s the best way to store and reheat tomato tart?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes to bring back the pastry’s crispness. It’s also delicious served cold or at room temperature.
Can I make this tomato tart gluten-free?
Absolutely. Just use a store-bought gluten-free puff pastry—several brands offer versions that work great. Follow the same steps and keep an eye on baking time, as some gluten-free doughs brown a little faster.
Conclusion
Tomato tart is one of those dishes that looks impressive, tastes incredible, and is surprisingly easy to make. Whether you’re using it as a centerpiece for brunch or slicing it up for a summer appetizer, the blend of juicy tomatoes, herbed ricotta, and flaky pastry is timeless. With make-ahead tips, serving suggestions, and flavorful variations, it’s a dish you’ll return to all season long.
