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Easy Tomato Puff Pastry Tart: A Flaky and Savory Delight

This Tomato Puff Pastry Tart features a golden, flaky crust, creamy ricotta filling, and vibrant garden-fresh tomatoes. It's an easy-to-make dish perfect for gatherings or a light summer meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 sheet puff pastry, thawed
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme, chopped
  • Salt and pepper to taste
  • 2 medium tomatoes, thinly sliced
  • 1 tbsp olive oil
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface. Transfer it to the prepared baking sheet and lightly score a border about 1/2 inch from the edges using a knife. Be careful not to cut all the way through.
  3. In a small bowl, mix the ricotta cheese, grated Parmesan, minced garlic, chopped basil, thyme, salt, and pepper until well combined.
  4. Spread the ricotta mixture evenly over the puff pastry, staying within the scored border. Arrange the tomato slices on top of the ricotta mixture, slightly overlapping them. Drizzle with olive oil and season with a pinch of salt and pepper.
  5. Brush the edges of the puff pastry with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
  6. Allow the tart to cool for a few minutes before slicing. Garnish with additional fresh herbs if desired, and serve warm or at room temperature.

Notes

Choose firm, ripe tomatoes like Roma or heirloom varieties for the best flavor and texture. To avoid a soggy bottom, blind-bake the puff pastry for 5 minutes before adding the toppings. For a deeper flavor, caramelize some onions and layer them under the tomatoes. You can prepare the ricotta filling and slice the tomatoes ahead of time, but assemble the tart just before baking for the best results.