Ricotta Tomato Puff Pastry Tart

This tomato puff pastry tart with ricotta is the perfect recipe for summer. Light, flavorful, and so easy to make, you'll want to eat this savory puff pastry tart all summer long!

Whenever I come home from the Jersey shore, we always pass some wonderful produce markets. Most times in July or August, I can't pass up the fresh juicy NJ tomatoes. One of the best parts about the ride home from the shore is stopping at a produce farm stand and getting a great deal.  When I see a twenty-pound plus box of plum tomatoes for only ten dollars, I am all over it.

While I love making lots of things with these tomatoes, this savory puff pastry tart loaded with fresh tomatoes, ricotta cheese, basil and a drizzle of balsamic is the perfect way to celebrate the flavors of the season.

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 frozen puff pastry in your freezer, you can vary the cheeses and always have a quick appetizer to make for unexpected company.

How to Make a Puff Pastry 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 (after it has been defrosted) 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.

Tips for Using Frozen Puff Pastry

Puff pastry is actually really easy to work with and using frozen puff pastry makes it even easier. My favorite is the Pepperidge Farm puff pastry but any brand will work well. Here are a few tips to ensure that your puff pastry tomato tart comes out perfect every time.

• Flour your work surface before unfolding the puff pastry dough.
• Use a rolling pin to get the size that you need.
• Prick the surface of the pastry with a fork to help achieve even cooking.
• Bake your ricotta tomato tart in a preheated oven.
• Check on your savory puff pastry tart halfway through the cooking time. Dark glazed baking sheets can cook faster so you may need to adjust your cooking time.
• Using a sheet of parchment paper between the baking sheet and the dough can help to even the cooking time.

How long will my tomato puff pastry 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. It can quickly be heated by the slice in a toaster oven or you can heat the whole thing up on a baking pan at 350 degrees for about 10 minutes or until hot and crispy.
• This tomato tart can also be frozen for up to two 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!

Savory Puff Pastry Tart Variations

• 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.

More Tomato Recipes

1. My Jersey Tomato Sandwich
2. Pan Roasted Swordfish with Cherry Tomatoes and Capers
3. Tomato Chickpea Salad
4. Blue Cheese Tomato Recipe with Microgreens
5. Easy Homemade Tomato Sauce from Erren's Kitchen
6. Sun-Dried Tomato and Sweet Potato Frittata from Whole New Mom

If you like this recipe for my ricotta tomato tart, please give it a 5-star rating below!

First Published August 2012; Updated August 2020 and May 2021

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