This tomato tart with ricotta is the perfect recipe for summer. Light, flavorful, and so easy to make, you'll want to eat this all summer long but all year round too!
First Published August 2012; Updated August 2020
Tomato Tart Backstory
We are trying to enjoy summer even in the midst of social distancing so the other day my son and I went crabbing at a county park about an hour from my house. We caught some crabs but only one was big enough to be a keeper so we didn't take any home to cook. What I did get was a twenty pound box of tomatoes. One of the best parts about the ride home from the shore is stopping at a produce farm stand. Now is the time for tomatoes, corn and peaches. When I saw a twenty pound plus box of plum tomatoes for only ten dollars, I was all over it.
I will be making sauce or gravy (whichever term you prefer) to can and freeze but first I had to make something with the leftover ricotta I had in my fridge. Since you know I am all about appetizers, this tart probably doesn't surprise you. Actually, this makes a great lunch and is a nice light dinner paired with a salad too. It is so easy to put together that I will be making it again and again. If you keep some puff pastry in your freezer, you can vary the cheeses and always have a quick appetizer to make for unexpected company.
How to Make Your Tomato Tart
This is really easy to make so let me show you the steps of how it is made. Cheeses, spices and herbs can be varied to whatever you have on hand. So go to town and create one yourself!
First, preheat your oven to 400 degrees. Roll out one sheet of puff pastry and place on a baking pan covered with parchment paper. Spread on some ricotta cheese. I used ½ cup of fresh ricotta.
Thinly slice 3 plum tomatoes. Place on top of the ricotta cheese. Eat any leftover pieces. Sprinkle with salt, pepper and garlic powder.
Top with shredded Parmesan cheese or any other hard cheese you might have. You only need a little. Chop up a small handful of basil and sprinkle on the tart. Bake in the oven for 15 to 20 minutes or until tart is golden brown and cheeses are melted.
Drizzle your tomato tart with a little balsamic glaze and more basil then serve. I could eat the whole thing myself but it does make a good three to four servings for lunch and more as an appetizer. So delicious!
How do I choose the best tomatoes?
- Perfect tomatoes look plump and juicy, and their skins are smooth.
- The skin should be free of bump or bruises, but some cracking near the stem is perfectly normal.
- Ripe tomatoes have a lovely fragrance to them. If there’s no aroma whatsoever, this could mean the tomato was picked before it was ready and won’t ever ripen properly.
- Planning on using the tomatoes right away? Try to pick ones that are soft to the touch. But if you know you won’t need them for a couple of days, aim for tomatoes that are a bit firmer.
How long will my tomato tart last?
- A tart like this is best enjoyed the day it’s made, and it’s so delicious I doubt you’ll have leftovers!
- If you want to make this ahead of time, though, it will last up to 3 days in the refrigerator.
- This tomato tart can also be frozen for up to six months after it’s made. To reheat, simply preheat your oven to 400 degrees and bake from frozen, 20 minutes or until the tart is crispy and delicious again!
- In addition to tomatoes, cut up some bell peppers or onions for some extra flavor!
- If you're looking for an even cheesier tomato tart, add a tablespoon or 2 of another kind of cheese, like Gruyere, Swiss, or Brie (or just add some more Parmesan). Some fresh mozzarella would also make a delicious addition.
- Here are a few ideas for different kinds of herbs and spices you might include: basil, thyme, garlic, parsley, rosemary, red pepper flakes.
- Drizzle some olive oil or balsamic glaze on top for something extra.
Other Tomato Recipes
- My Jersey Tomato Sandwich
- Pan Roasted Swordfish with Cherry Tomatoes and Capers
- Tomato Chickpea Salad
- Blue Cheese Tomato Recipe with Microgreens
- Easy Homemade Tomato Sauce from Erren's Kitchen
- Sun-Dried Tomato and Sweet Potato Frittata from Whole New Mom
If you like this recipe for my tomato tart , please give it a 5-star rating below!
Tomato Tart with Ricotta
- 1 sheet of thawed puff pastry
- ½ cup fresh ricotta
- 3 plum tomatoes
- salt and pepper to taste
- garlic powder to taste
- basil for topping
- 3 Tablespoons Parmesan cheese
- Preheat oven to 400 degrees. Roll out one sheet of puff pastry and place on a baking pan covered with parchment paper.
- Spread ricotta cheese over the puff pastry.
- Thinly slice 3 plum tomatoes. Place on top of the ricotta cheese. Sprinkle with salt, pepper and garlic powder, then top with Parmesan cheese.
- Chop up a small handful of basil and sprinkle on the tart. Bake in the oven for 15 to 20 minutes or until tart is golden brown and cheeses are melted.