If you are searching for a simple yet stunning dish to impress family and friends, you must try this Fresh Tomato Ricotta Tart in Puff Pastry Recipe. It perfectly balances buttery, flaky puff pastry with the creamy tang of ricotta cheese and the brightness of ripe tomatoes, all enhanced by fragrant herbs. Every bite bursts with freshness and a satisfying savory depth, making it a fantastic appetizer or light meal on warm days. This tart is a celebration of vibrant summer flavors wrapped in elegant layers, and once you try it, it’s sure to become a beloved favorite you’ll want to share again and again.
Ingredients You’ll Need
Gathering straightforward ingredients is the key here, each chosen to build layers of flavor and texture that come together effortlessly. The creamy ricotta forms a luscious base, while the puff pastry provides a flaky foundation that browns beautifully in the oven. Fresh tomatoes bring juicy vibrancy, and herbs add an aromatic touch that finishes the tart perfectly.
- 1 sheet frozen puff pastry, thawed: This gives the tart its golden, flaky crust – make sure it’s fully thawed for easy handling.
- 1 cup whole milk ricotta cheese: Creamy and mild, ricotta adds the perfect richness without overwhelming the other flavors.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the ricotta mixture, boosting umami flavor.
- 1 large egg: Helps bind the cheese mixture and contributes to a custardy texture.
- 1 garlic clove, minced: Infuses a subtle, fragrant kick that complements tomatoes wonderfully.
- 1/4 teaspoon salt: Enhances sweetness in the tomatoes and balances the cheese.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity to the filling.
- 1/4 teaspoon red pepper flakes (optional): Perfect for those who want a little extra zing.
- 2–3 medium ripe tomatoes, sliced thin: Juicy and fresh, tomatoes are the star topping that shine on this tart.
- 1 tablespoon olive oil: Drizzled on top before baking to encourage caramelization and add richness.
- 1 tablespoon fresh basil, chopped: Adds a bright herbal note that’s classic with tomatoes and cheese.
- 1 tablespoon fresh thyme leaves: Earthy and aromatic, thyme complements the ricotta and tomatoes delicately.
How to Make Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. On a lightly floured surface, roll out your thawed puff pastry slightly to smooth out creases and enlarge it just a bit. Transfer it carefully to your prepared baking sheet. Using a knife, very lightly score a 1/2-inch border around the edges — be sure not to cut all the way through so the edges puff up and create a lovely raised crust to hold the filling.
Step 2: Mix the Ricotta Filling
In a medium bowl, combine whole milk ricotta, grated Parmesan, egg, minced garlic, salt, black pepper, and optional red pepper flakes. Stir until the mixture is silky smooth and creamy. This mixture forms a luscious, flavorful bed for your fresh tomatoes, so be sure all the ingredients are well incorporated for the best taste and texture.
Step 3: Assemble the Tart
Spread the ricotta mixture evenly inside the scored border, creating a smooth layer that reaches up to the raised edges. Next, arrange your thin tomato slices on top in a single, slightly overlapping layer—this ensures every bite has some juicy tomato goodness. Finally, drizzle olive oil over the top to encourage beautiful roasting and to elevate the flavors as the tart bakes.
Step 4: Bake to Golden Perfection
Place your tart in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the puff pastry is deeply golden and puffed up, and the cheese looks set with tomatoes slightly caramelized on top. Let it cool for a few minutes after removing from the oven to allow the tart to set and flavors to meld beautifully.
Step 5: Add Fresh Herbs and Serve
Finally, sprinkle freshly chopped basil and thyme over the warm tart just before serving. These fresh herbs add a lively and fragrant finish that perfectly balances the richness of the cheese and the acidity of the tomatoes. Your Fresh Tomato Ricotta Tart in Puff Pastry Recipe is now ready to share and savor!
How to Serve Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Garnishes
Fresh garnishes bring the final flourish to this already stunning tart. In addition to basil and thyme, feel free to add a drizzle of good-quality balsamic glaze or a handful of arugula for peppery brightness. A pinch of sea salt flakes sprinkled on top right before serving can make each bite even more delicious.
Side Dishes
This tart pairs wonderfully with light, refreshing sides. Consider serving it alongside a crisp green salad with lemon vinaigrette or some roasted vegetables to enhance the Mediterranean vibe. For something heartier, a bowl of chilled gazpacho or a simple soup can round out your meal beautifully.
Creative Ways to Present
If you’re hosting a gathering, cut the tart into small, elegant squares or rectangles for easy finger food. You can also top each portion with a small dollop of pesto or a sprinkling of toasted pine nuts for extra texture and flavor. No matter how you serve it, this Fresh Tomato Ricotta Tart in Puff Pastry Recipe makes a memorable impression.
Make Ahead and Storage
Storing Leftovers
After enjoying your tart, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. The tart will keep well for up to 2 days, maintaining its delightful texture and flavor.
Freezing
If you want to prepare this tart in advance, you can freeze it fully baked and cooled. Wrap it securely in foil and place it in a freezer-safe bag or container. It will keep in the freezer for up to 1 month. When ready to enjoy, thaw overnight in the fridge.
Reheating
To bring the tart back to life, warm it in a preheated oven at 350°F (175°C) for 10–12 minutes until heated through and the pastry crisps back up nicely. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use other types of tomatoes for the tart?
Absolutely! Heirloom, cherry, or grape tomatoes all work wonderfully. Each type offers slightly different sweetness and texture, adding your unique touch to the Fresh Tomato Ricotta Tart in Puff Pastry Recipe.
Is it necessary to use whole milk ricotta?
Whole milk ricotta gives the creamiest, richest filling, but you can use part-skim ricotta for a lighter option. Just keep in mind the texture may be a bit less creamy.
Can I add other herbs or spices?
Definitely! Fresh oregano or rosemary can be great alternatives or additions. Just add them sparingly to keep the balance and highlight the tomatoes and ricotta.
What if I don’t have puff pastry on hand?
Puff pastry is key to achieving that flaky, buttery crust for this tart, but in a pinch, you could use a shortcrust or even phyllo dough, though the texture will differ somewhat.
Is this tart served warm or at room temperature?
This tart is delightful both warm and at room temperature. Serving it warm brings out the comforting richness of the cheese, while room temperature lets the flavors meld beautifully, making it perfect for picnics or parties.
Final Thoughts
Making this Fresh Tomato Ricotta Tart in Puff Pastry Recipe is as joyful as eating it. The ease of putting together simple ingredients into something so vibrant and delicious is truly satisfying. Whether for a casual lunch or a special occasion, this tart promises to delight with every bite. I encourage you to give it a try and watch it quickly become a treasured go-to that brings a bit of sunshine and elegance to your table.
Print
Fresh Tomato Ricotta Tart in Puff Pastry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Fresh Tomato Ricotta Tart in Puff Pastry is a delightful Mediterranean-inspired appetizer featuring a flaky puff pastry base topped with creamy ricotta, Parmesan cheese, and thinly sliced ripe tomatoes. Enhanced with garlic, herbs, and a drizzle of olive oil, this tart is baked to golden perfection, making it a perfect light meal or starter for any occasion.
Ingredients
Pastry
- 1 sheet frozen puff pastry, thawed
Ricotta Mixture
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Topping and Garnish
- 2–3 medium ripe tomatoes, sliced thin
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a floured surface, roll out the thawed puff pastry slightly and transfer it carefully to the prepared baking sheet. Lightly score a 1/2-inch border around the edges of the pastry without cutting through the dough to define the tart perimeter.
- Make Ricotta Mixture: In a bowl, combine the ricotta cheese, grated Parmesan, egg, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until the mixture is smooth and well incorporated.
- Assemble Tart: Spread the ricotta mixture evenly within the scored border on the puff pastry, creating a creamy layer. Arrange the thinly sliced tomatoes on top of the ricotta in a single layer, slightly overlapping for full coverage. Drizzle the olive oil over the tomato slices to add richness and flavor.
- Bake the Tart: Place the assembled tart in the preheated oven and bake for 20 to 25 minutes or until the puff pastry is golden brown and puffed up, indicating it is fully cooked and crisp.
- Garnish and Serve: Remove the tart from the oven and allow it to cool slightly. Before serving, sprinkle chopped fresh basil and thyme leaves on top to add a fresh herbal aroma and flavor.
Notes
- For added richness, consider adding dollops of pesto or drizzling balsamic glaze on top after baking.
- Heirloom or cherry tomatoes work excellently as alternatives to medium ripe tomatoes, providing different flavors and colors.
