Tomato Ricotta Tart in Puff Pastry Recipe
If you’ve been hunting for a show-stopping appetizer that’s impossibly easy yet guaranteed to impress, let me introduce you to the Tomato Ricotta Tart in Puff Pastry. Imagine this: flaky, buttery layers of golden pastry, a cloud of creamy ricotta spiked with Parm and herby garlic, all crowned with juicy tomato slices and a hit of fresh basil. Every bite lands somewhere between summer garden and Italian café. Whether you need a brunch centerpiece or a chic light lunch, this Tomato Ricotta Tart in Puff Pastry has you covered, bursting with flavor and eye-catching color.
Ingredients You’ll Need
This tart is all about celebrating simple ingredients that each make a major impact. Every component in the Tomato Ricotta Tart in Puff Pastry adds either richness, freshness, or that irresistible crispy bite. Grab these kitchen staples and watch magic happen effortlessly!
- Puff Pastry Sheet (thawed): The foundation of our tart—think crisp, golden layers that hold everything together.
- Ricotta Cheese (¾ cup): Creamy and velvety, ricotta becomes the perfect lush base for the filling.
- Grated Parmesan Cheese (¼ cup): Brings salty, nutty depth that enhances both the ricotta and tomatoes.
- Olive Oil (1 tablespoon): Adds fruity richness that binds the cheeses together and keeps things luscious.
- Garlic Clove, minced: Just one clove infuses everything with that unmistakable savory aroma.
- Fresh Thyme (1 teaspoon) or Dried Thyme (½ teaspoon): Lends herbal notes that play perfectly with the tomatoes.
- Salt and Pepper to taste: Don’t skip seasoning—the right amount brings all the flavors to life!
- Ripe Tomatoes (3–4 medium, thinly sliced): Juicy, tangy, and the unmistakable star sitting atop our tart.
- Fresh Basil (1 tablespoon, chopped): A shower of basil adds pop and garden-fresh brightness at the finish.
- Egg (beaten, for egg wash): Brush on the pastry edge for a stunning, shiny golden crust.
How to Make Tomato Ricotta Tart in Puff Pastry
Step 1: Prep Your Oven and Pastry
Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper—trust me, you’ll thank yourself at cleanup time. On a lightly floured surface, roll out your puff pastry into a generous 10×12-inch rectangle. To create that pretty, bakery-worthy border, score a 1-inch edge all the way around (but don’t cut through!). Then, prick the inner rectangle with a fork to keep the center flat as it bakes. It’s these little steps that ensure a crisp, even base for your Tomato Ricotta Tart in Puff Pastry.
Step 2: Make the Ricotta Filling
Grab a medium mixing bowl and stir together your ricotta, grated Parmesan, olive oil, minced garlic, thyme, and a good pinch of salt and pepper. You’re aiming for a creamy, pillowy filling with a hint of garlicky goodness. This mixture is what transforms your tart from ordinary to unforgettable—the combination of cheeses and olive oil meld together for a dreamy, savory layer.
Step 3: Assemble the Tart
Scoop the ricotta filling onto the center of the pastry and spread it evenly, staying inside your scored border (this helps the edges puff up high and proud). Next, artfully shingle your tomato slices over the ricotta, slightly overlapping for that classic, rustic look. Don’t be shy about color—heirloom varieties turn this Tomato Ricotta Tart in Puff Pastry into a real stunner. Sprinkle just a little more salt and pepper over the tomatoes to bring out their juiciness.
Step 4: Brush and Bake
Using a pastry brush, gently paint the outer edges of your puff pastry with the beaten egg. This simple step ensures your crust bakes up with a gorgeous, golden sheen. Slide your tart into the oven and bake for 25–30 minutes, until the pastry is beautifully puffed and golden and the tomatoes look gently roasted. The aroma will make it almost impossible to wait!
Step 5: Finish with Basil and Serve
After you pull your masterpiece from the oven, let it cool for about five minutes (this helps everything set for easier slicing). Scatter finely chopped fresh basil over the top for an instant hit of color and an herby fragrance that lifts every bite. Now your Tomato Ricotta Tart in Puff Pastry is ready to shine—serve it up warm or at room temp, depending on your mood or occasion.
How to Serve Tomato Ricotta Tart in Puff Pastry
Garnishes
A few thoughtful garnishes can transform your Tomato Ricotta Tart in Puff Pastry into a bistro-level experience. A drizzle of good-quality balsamic glaze adds a sweet, tangy note that plays up the tomatoes. Another winning touch is a handful of microgreens or extra basil leaves for ultra-fresh aroma and color. Even a sprinkle of flaky sea salt just before serving goes a long way in making every slice extra special.
Side Dishes
This tart pairs like a dream with simple, crisp sides. A pile of lightly dressed arugula or mixed greens brings peppery freshness that matches perfectly with the buttery pastry. If you’re in the mood for something luxe, chilled white wine or a summery rosé makes the flavors sing. For more substance, add marinated olives or a bright cucumber salad to your spread.
Creative Ways to Present
Bring out the wow factor by cutting your Tomato Ricotta Tart in Puff Pastry into elegant squares for a finger-friendly party appetizer, or large slabs for a rustic lunch centerpiece. For personal servings, bake individual mini tarts using pre-cut puff pastry squares. Arrange the tart on a wooden board surrounded by bowls of extra herbs or drizzles to let guests customize each slice. Food should be fun to eat and beautiful to see!
Make Ahead and Storage
Storing Leftovers
Store any leftovers wrapped tightly in foil or in an airtight container in the fridge. Tomato Ricotta Tart in Puff Pastry tastes great even after a day or two, as the flavors meld and intensify. Just remember, the pastry will be soft rather than shatteringly crisp, but still incredibly delicious.
Freezing
If you want to save the tart for later, you can freeze it, although the texture of the tomatoes may change a bit upon reheating. Let it cool completely before wrapping well in plastic wrap and then foil. Store in the freezer for up to one month for best flavor.
Reheating
To reheat, pop slices in a 350°F oven for about 10 minutes, straight from the fridge or freezer (no need to thaw fully if frozen, just add a few more minutes). This brings back a bit of that lovely crispiness and warms everything without drying out the filling.
FAQs
Can I use store-bought puff pastry for Tomato Ricotta Tart in Puff Pastry?
Absolutely! Store-bought puff pastry is the secret to making this tart quick, easy, and reliably impressive—no need for homemade pastry here unless you’re feeling adventurous.
What other cheeses could I use instead of ricotta?
You can swap in a mixture of goat cheese and cream cheese for a tangier, richer flavor, or use cottage cheese (well-drained) for a lighter version. Just make sure your filling stays creamy and spreadable.
How do I prevent the puff pastry from getting soggy?
Pricking the pastry and keeping the ricotta layer thick but not watery really helps. Also, use ripe but not over-juicy tomatoes, and consider lightly salting tomato slices ahead of time to draw out excess liquid, then patting them dry.
Can I make Tomato Ricotta Tart in Puff Pastry ahead?
You can prep the tart a few hours in advance (assemble and keep chilled), then bake just before serving. For longer storage, bake and reheat as needed; it’s very forgiving, especially with that creamy filling!
Is this tart suitable for vegetarians?
Yes, Tomato Ricotta Tart in Puff Pastry is naturally vegetarian. Just double-check your Parmesan (some brands use animal rennet) if you want it to be strictly vegetarian.
Final Thoughts
Here’s your sign to try something fresh, vibrant, and just a little bit indulgent. The Tomato Ricotta Tart in Puff Pastry is a surefire way to bring color and cheer to your table, and it truly couldn’t be simpler to make. Gather your loved ones (or treat yourself!) and let this tart become your next go-to showstopper. Happy baking!
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Tomato Ricotta Tart in Puff Pastry Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of summer with this savory Tomato Ricotta Tart in Puff Pastry. Layers of creamy ricotta cheese, fresh tomatoes, and aromatic herbs come together on a flaky puff pastry crust to create a delightful appetizer or light lunch option. Perfect for entertaining or enjoying a casual meal at home.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Ricotta Filling:
- ¾ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper to taste
Additional Ingredients:
- 3–4 medium ripe tomatoes (thinly sliced)
- 1 tablespoon fresh basil (chopped)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry into a 10×12-inch rectangle on a floured surface. Score a border, then prick the center with a fork.
- Make Ricotta Mixture: Mix ricotta, Parmesan, olive oil, garlic, thyme, salt, and pepper. Spread within the border.
- Layer Tomatoes: Arrange tomato slices over the ricotta. Season with salt and pepper.
- Bake: Brush edges with egg wash. Bake for 25–30 minutes until golden brown.
- Finish and Serve: Let cool, garnish with basil, and serve warm or at room temperature.
Notes
- Use heirloom tomatoes for more flavor.
- Drizzle with balsamic glaze for added richness.
- Pair with a green salad or white wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer or Light Lunch
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
