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