Recipe: Tomato and Ricotta Puff Pastry Tart

If you’re looking for a delicious yet easy-to-make appetizer or light lunch option, this tomato and ricotta puff pastry tart is a perfect choice. With its flaky, buttery crust and a rich, creamy filling topped with sweet, juicy tomatoes, this tart is a delightful way to showcase simple ingredients. Plus, it’s an eye-catching dish that’s sure to impress at brunch or any special gathering. Let’s dive into the recipe!

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• 1 sheet of puff pastry (thawed if frozen, approximately 10 x 10 inches)
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• 1 cup ricotta cheese
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• 1/4 cup grated Parmesan cheese
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• 1 large egg
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• 2 tsp sea salt
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• 1/4 tsp black pepper
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• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
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• 4-5 medium tomatoes, sliced thinly (about 1/4-inch thick) or equivalent cherry tomatoes
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• 1 tbsp olive oil
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• 1/4 tsp sea salt
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• 1/4 tsp freshly ground black pepper
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• fresh herbs (basil or parsley) for garnish

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Salt the Tomatoes:

• Place tomato slices over a cooling rack in a rimmed baking sheet
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• Sprinkle sea salt over the slices and let sit for 20 minutes to drain off excess liquid

Prepare the Puff Pastry Base:

• Preheat your oven to 400°F (200°C)
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• Place the thawed puff pastry sheet on a baking sheet lined with parchment paper
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• Using a sharp knife, gently score a 1-inch border around the edge of the pastry (be careful not to cut all the way through). This will create a raised crust while the centre stays flat
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• Prick the centre area with a fork to prevent it from puffing up too much during baking

Create the Ricotta Filling:

• In a medium bowl, combine the ricotta cheese, Parmesan, egg, salt, pepper, basil, and chives
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• Mix well until smooth and creamy
  

Assemble the Tart:

• Spread the ricotta mixture evenly within the scored border of the puff pastry
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• Pat tomatoes slices with paper towel to absorb the excess liquid and salt

• Arrange the tomato slices on top of the ricotta filling in a single layer, slightly overlapping if necessary

Season and Bake:

• Drizzle the tomatoes with olive oil and sprinkle with sea salt and black pepper
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• Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crisp, and the tomatoes are slightly caramelized

Serve:

• Allow the tart to cool slightly before cutting
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• Garnish with extra fresh basil or chives, if desired
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• Serve warm or at room temperature

Tips for Perfect Puff Pastry Tarts:

• For added flavour, sprinkle the tomatoes with a pinch of dried oregano or red pepper flakes before baking
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• You can sub cherry tomatoes for this recipe
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• If you want a cheesy touch, add a few crumbles of feta or goat cheese on top of the ricotta filling before layering the tomatoes

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