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
Scale
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
