Tomato Tart with Herbed Ricotta
Tomato Tart with Herbed Ricotta is a savory, rustic dish that blends flaky pastry with the fresh, flavors of summer. It’s a perfect centerpiece for a brunch table, an elegant appetizer, or a light vegetarian main course. With its golden crust, creamy filling, and jewel-toned tomatoes, this tart is as stunning to look at as it is delicious to eat.
The base starts with a sheet of puff pastry or a homemade shortcrust, baked until golden and crisp. This provides the perfect foundation for the creamy ricotta filling, with fresh herbs, along with lemon zest. The result is a light, savory spread that’s full of flavor and wonderfully fragrant.
Sliced heirloom are layered over the ricotta, offering a burst of juicy sweetness and vivid color in every bite. A final sprinkle of flaky sea salt, more fresh herbs, added before serving to enhance the flavor and presentation.
This tomato tart with herbed ricotta is incredibly versatile—serve it warm or at room temperature. Pair with a crisp green salad or a glass of chilled white wine. It’s the kind of dish that feels fancy without being fussy. Perfect for entertaining guests or simply enjoying the bounty of summer tomatoes. Whether you’re using farmers’ market finds or garden-fresh tomatoes, this tart is a delicious and beautiful way to make the most of the season. With its layered textures and balanced flavors, Tomato Tart with Herbed Ricotta is a beautiful way to honor seasonal produce—and guaranteed to impress every time.
Tomato Tart with Herbed Ricotta
Ingredients
- 1 sheet frozen puff pastry-thawed
- 1 egg-beaten
- 1 cup ricotta cheese
- 1/4 cup parsley-chopped
- 1 tbsp chives-minced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp mint-chopped
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp red pepper flake
- 1 lb fresh tomatoes
- olive oil-garnish
- flaky sea salt-garnish
Instructions
- Preheat oven to 425"
- On parchment paper place puff pastry and roll the pastry out 2" on each side.
- Place parchment with pastry on a baking sheet. Use a small sharp knife score all sides of pastry leaving a 1/2" border. Do not cut all the way through. Poke the inside of the pastry all over (inside the border) with a fork.
- Brush the outside edge with beaten egg.
- Bake 20 minutes until golden brown. Remove from oven and let cool.
- Prepare ricotta filling in a medium bowl combine parsley, ricotta, lemon zest and juice, mint, garlic powder, black pepper and red pepper. Stir to combine.
- When tart is cool spread the filling on top. Add sliced tomatoes and drizzle with olive oil and flaky salt. Top with additional herbs.
- Serve immediately.