Description

This Tomato Tart with Puff Pastry is a delightful and elegant appetizer or light meal featuring a flaky, golden puff pastry base layered with a creamy basil ricotta mixture and topped with fresh heirloom tomatoes. Enhanced with roasted garlic, fresh basil, and lemon zest, this tart delivers a perfect balance of flavors and textures, making it an impressive yet easy-to-make dish.

Ingredients

Puff Pastry Base

14 ounces puff pastry sheet (thawed and cold)
1 egg, beaten (for egg wash)
1 tablespoon heavy cream (for egg wash)

Ricotta Mixture

1 ½ cups whole milk ricotta cheese
⅓ cup freshly grated parmesan cheese
1 head roasted garlic (optional but highly recommended)
⅓ cup fresh basil (packed)
¼ cup olive oil (plus more as needed)
Zest of 1 lemon
Salt and pepper (to taste)

Topping and Garnish

2 medium heirloom tomatoes (sliced and patted dry very well, ripe but firm)
Lemon zest (for garnish)
Fresh basil (for garnish)
Freshly grated parmesan cheese (for garnish)
Extra virgin olive oil (for drizzling)
Flaky sea salt (for sprinkling)

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Instructions

Preheat the Oven: Set your oven to 400ºF and line a large sheet pan with parchment paper to prepare for baking the tart.
Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle using a rolling pin. Transfer the dough onto the lined sheet pan. Using a pastry wheel or knife, cut a ½-inch border around the dough. Remove this border and set it aside; it will be layered back onto the pastry later.
Layer the Borders: Mix the beaten egg with heavy cream to create an egg wash. Brush the edges of the large dough rectangle with this wash, then gently layer the cut borders on top, pressing to adhere. Brush the top of the layered borders again with the egg wash.
Par-Bake the Dough: Prick the center of the puff pastry all over with a fork to allow steam to escape. Bake in the oven for 10 minutes until the border is almost golden and the pastry is slightly puffed. While still hot, press down the center of the pastry to form a compact crust. Let it cool slightly.
Make the Basil Ricotta Mixture: In a food processor, combine ricotta cheese, grated parmesan, roasted garlic cloves, fresh basil, olive oil, lemon zest, salt, and pepper. Pulse gently until the mixture is creamy, light, and airy without overmixing.
Assemble and Finish Baking: Spread the basil ricotta mixture evenly over the center of the par-baked puff pastry. Arrange the sliced heirloom tomatoes in a single slightly overlapping layer on top. Return to the oven for another 8–10 minutes until the tart is golden and the tomatoes and filling are warm but not hot.
Garnish and Serve: Drizzle extra virgin olive oil over the tart and sprinkle with flaky sea salt. Top with freshly grated parmesan cheese, fresh lemon zest, and fresh basil leaves. Allow to cool slightly before cutting into squares and serving immediately.

Notes

Ensure tomatoes are patted dry to avoid soggy puff pastry.
Using roasted garlic adds a rich, mellow flavor to the ricotta mixture but can be omitted if unavailable.
Pressing down the center of the par-baked dough helps prevent it from puffing up too much upon the second bake.
Serve the tart warm or at room temperature for the best texture and flavor.
Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.