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Image of herbed ricotta and fresh tomato tart, taken from above. Garnished with mint leaves.
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4.34 from 3 votes

Fresh Tomato Tart with Herbed Ricotta

This fresh tomato tart with herbed ricotta tastes like summer on a flaky puff pastry crust. It's easy to make and visually stunning.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Appetizers/Snacks
Cuisine: American
Servings: 12
Author: Rachel Gurk

Equipment

Ingredients

  • 1 sheet frozen puff pastry (thawed according to package instructions)
  • 1 large egg, lightly beaten
  • 1 cup whole milk ricotta cheese
  • ¼ cup minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • 1 teaspoon minced fresh mint (more for garnish)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon fresh lemon juice (from same lemon)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper (or ⅛ teaspoon fine ground pepper)
  • ⅛ teaspoon red pepper flakes (or as desired)
  • 16 ounces assorted heirloom tomatoes (thinly sliced)
  • good quality extra virgin olive oil, flaky sea salt, fresh herbs (garnish)

Instructions

  • Preheat oven to 425ºF.
  • Unfold the sheet of thawed puff pastry on parchment paper. Use a rolling pin to roll it out 1 to 2 inches larger, so it's roughly 12 x 13 inches. Transfer parchment and puff pastry to a large baking sheet.
    1 sheet frozen puff pastry
  • Using a small knife, score (cut partway through, but do not cut completely through) making a ½ -inch border all the way around the puff pastry sheet. Inside the border, poke several holes in the puff pastry with a fork (see photo).
  • Brush the outside edges with beaten egg.
    1 large egg, lightly beaten
  • Bake 18 to 20 minutes or until golden brown. Remove the puff pastry from the oven, and let cool.
  • Meanwhile, prepare ricotta filling. In a medium bowl, combine ricotta, parsley, lemon zest, lemon juice, mint, garlic powder, black pepper, and red pepper flakes. Stir to combine.
    1 cup whole milk ricotta cheese, ¼ cup minced fresh flat-leaf parsley, 1 tablespoon minced fresh chives, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 teaspoon minced fresh mint, ¼ teaspoon garlic powder, ¼ teaspoon freshly cracked black pepper, ⅛ teaspoon red pepper flakes
  • Once the crust is cooled, spread the ricotta mixture in an even layer over it.
  • Arrange the sliced tomatoes on the tart. Drizzle with olive oil, and sprinkle with flaky sea salt, cracked black pepper, and garnish with additional fresh herbs.
    16 ounces assorted heirloom tomatoes
  • Best served immediately.

Notes

  • Puff pastry: Frozen puff pastry (such as Pepperidge Farm) is usually sold in a 17.3 ounce package containing 2 sheets of pastry that are wrapped individually. 
  • Pro tip: If the pastry puffs up too much in the center, carefully cut around edges where you scored the crust, and push down the middle to make room for the ricotta filling.
  • Tomatoes: Choose vine-ripened tomatoes if you can find them. Heirloom tomatoes in assorted colors are the best choice. Slice the tomatoes thinly and arrange them on the tart in a visually appealing design. 
Recipe adapted from Good Housekeeping magazine. 

Nutrition

Serving: 1square | Calories: 162kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 77mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg

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