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Tomato Tart with Ricotta and Basil

Tomato Tart Recipe with Ricotta, Basil & Flaky Puff Pastry


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  • Author: lia
  • 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

Scale

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