Some recipes become summer rituals—and for me, this fresh tomato ricotta tart in puff pastry is one of them. I remember the first time I made it on a hot July afternoon when my garden tomatoes were at their peak. The puff pastry was buttery and flaky, the ricotta creamy and light, and those ruby-red tomato slices? Absolute magic. It was the kind of dish that didn’t just taste good—it felt like a little celebration on a plate.
It’s one of those go-to recipes I keep in rotation because it’s simple, stunning, and satisfying. It comes together in under an hour, and the flavor payoff is massive. Whether I’m hosting a casual patio lunch or just want something different for a weekend dinner, this tart delivers every time. You can pair it with something like this cucumber tomato salad for a full garden-fresh experience, or go cozy with a bowl of roasted tomato basil soup when the evenings cool off.
If you’ve got ripe tomatoes on hand and a sheet of puff pastry in the freezer, you’re already halfway to one of the best tarts you’ll make all season.
Fresh Tomato Ricotta Tart in Puff Pastry
Table of Contents
Building the Ultimate Tomato Ricotta Tart
Ingredients You’ll Need
This fresh tomato ricotta tart in puff pastry is all about simplicity. You’ll only need a few ingredients, and most of them are probably already in your fridge. The ricotta mixture adds creaminess, the tomatoes bring acid and sweetness, and the puff pastry ties it all together.
Here’s everything you’ll need:
| Ingredient | Amount |
|---|---|
| Puff pastry sheet, thawed | 1 sheet |
| Fresh tomatoes | 4 to 6, sliced |
| Ricotta cheese | ½ cup |
| Shredded mozzarella | ½ cup (2 oz) |
| Grated parmesan | ½ cup (2 oz) |
| Garlic, minced | 2 cloves |
| Olive oil | 2 Tbsp |
| Salt and pepper | To taste |
| Fresh basil (optional) | 1 Tbsp, chopped |
For the freshest flavor, this tart pairs beautifully with sides like a caprese pasta salad or a simple zucchini cheddar biscuit if you’re leaning into comfort food vibes.
Step-by-Step Instructions
- Prep the puff pastry
Preheat oven to 400°F. Line a baking sheet with parchment. Roll out puff pastry and score a ½-inch border. Prick center with a fork. - Salt the tomatoes
Slice and lay on paper towels. Salt lightly and let sit for 15 minutes to draw out moisture. - Mix cheeses
Combine ricotta, mozzarella, half the garlic, salt, and pepper. Spread inside the scored pastry border. - Assemble the tart
Blot tomatoes dry, layer over cheese mix, drizzle olive oil, sprinkle remaining garlic. - Bake
Bake for 25–30 minutes or until crust is golden and tomatoes roasted. - Garnish & serve
Cool slightly, top with basil if using, slice, and enjoy warm or room temp.
Customizing Your Tomato Ricotta Tart
Try These Flavor Variations
This fresh tomato ricotta tart in puff pastry is incredibly versatile. Try different cheeses like goat or feta. Add caramelized onions, pesto, or even a layer of zucchini. For inspiration, see this roasted carrots with whipped ricotta recipe for flavor layering ideas.
Or go Mediterranean: olives, sun-dried tomatoes, and herbs transform this tart entirely. Want heat? A pinch of red pepper flakes or a drizzle of hot honey does the trick. And for veggie lovers, thin slices of zucchini work beautifully like in this easy baked zucchini recipe.
What to Serve With It
The tart is a full meal on its own, but pairing makes it shine. For fresh balance, try a peach watermelon salad. Or for something heartier, a black bean and corn pasta salad brings protein and bold contrast.
It’s also fantastic for brunch—serve with eggs and fruit, or pack it for a picnic with a crisp glass of white wine.
Make It Ahead, Store It Right
Storing & Reheating
Once cool, store leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for about 8 minutes to maintain crispness. Avoid microwaving—it softens the crust.
Make-Ahead Tips
Mix the cheeses and slice tomatoes ahead. Keep components chilled separately. Even the pastry can be rolled and scored a few hours before baking.
It’s perfect for hosting or packing to-go. And pairs perfectly with summery sweets like peach blueberry crisp.
Print
Fresh Tomato Ricotta Tart in Puff Pastry
- Total Time: 45 mins
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
This fresh tomato ricotta tart in puff pastry is light, creamy, and bursting with seasonal flavor. A flaky crust holds juicy tomatoes, three cheeses, and aromatic garlic—perfect for brunch, dinner, or entertaining.
Ingredients
1 sheet of puff pastry, thawed
4 to 6 fresh tomatoes
½ teaspoon Kosher salt
½ cup Ricotta cheese
½ cup shredded Mozzarella cheese
½ cup grated Parmesan cheese
⅛ teaspoon freshly ground black pepper
2 Tablespoons olive oil, divided
2 cloves garlic, minced
1 Tablespoon fresh basil, chopped (optional)
Instructions
1. Preheat oven to 400°F. Line baking sheet with parchment. Roll out puff pastry and score a ½-inch border. Prick center with fork.
2. Slice tomatoes and lay on paper towels. Sprinkle with salt and let sit 15 minutes.
3. Mix ricotta, mozzarella, half the garlic, salt, and pepper in a bowl. Spread mixture inside pastry border.
4. Blot tomatoes dry. Layer over cheese. Drizzle with olive oil. Sprinkle remaining garlic on top.
5. Bake 25–30 minutes or until golden. Let cool slightly.
6. Garnish with chopped basil, slice, and serve.
Notes
Use Roma or heirloom tomatoes for best results.
Make ahead by prepping the ricotta mix and sliced tomatoes up to 24 hours in advance.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer, Brunch, Dinner
- Method: Baked
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 2g
- Sodium: 478mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 19mg
Frequently Asked Questions
Can I use store-bought ricotta?
Yes, just drain excess liquid first.
How do I keep it from getting soggy?
Salt and blot tomatoes, don’t overload with toppings.
Can it be made vegan?
Use vegan puff pastry and cheese alternatives.
What other cheeses can I use?
Try whipped feta, goat cheese, or soft cream cheese.
Conclusion
This fresh tomato ricotta tart in puff pastry is light, flavorful, and flexible. With crisp pastry, creamy cheese, and juicy tomatoes, it’s a stunning addition to your summer table. Serve it with a salad, pair it with soup, or just enjoy it solo—it’s that good.
Easy to make. Impossible to forget.
