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    Home » Recipes » Eggs and Cheese

    Home » Recipes » Eggs and Cheese

    Fresh Tomato Tart in Puff Pastry

    By Chula King · May 30, 2017 · Updated May 28, 2019 28 Comments

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    Fresh Tomato Tart is a luscious creamy based tart topped with flavorful garden fresh tomatoes in a flaky puff pastry crust. It’s a snap to make and is an absolutely delicious way to use the bright red tomatoes from your garden. 

    Fresh tomatoes in a creamy base with puff pastry crust

    Contents show
    1 Ingredients for Fresh Tomato Tart:
    2 Making the Fresh Tomato Tart:
    3 Fresh Tomato Tart in Puff Pastry
    3.1 Ingredients
    3.2 Instructions
    3.3 Nutrition

    Ingredients for Fresh Tomato Tart:

    I used the following ingredients: Frozen puff pastry sheet, homemade ricotta cheese, Mozzarella cheese, Parmesan cheese, olive oil, garlic, fresh tomatoes, and fresh basil for garnish. You could use store-bought ricotta cheese, but homemade is so much better and is so easy to make!

    Ingredients for fresh tomato tart

    Making the Fresh Tomato Tart:

    I used a 14 x 4.5-inch tart pan with a removable bottom for the tart. I could have also used a 9-inch tart pan. First, I rolled a thawed sheet of puff pastry to about 15 inches on a floured surface. Then, I fitted the puff pastry into the tart pan, and ran a rolling pin along the top to trim the excess pastry. After pricking the bottom of the pastry with a fork, I lined it with parchment paper and dried beans to weigh it down. Next, I popped it into a preheated 400° F oven for about 25 minutes. After 25 minutes, I removed parchment paper and beans. The crust was perfectly set!

    Preparing the crust for the fresh tomato tart.

    While the crust was baking, I cut the tomatoes into ¼-inch slices. I placed the tomatoes on paper towels, sprinkled salt on the top, and let them sit for about 30 minutes. The reason for doing this was to remove excess moisture from the tomatoes. After 30 minutes, I blotted the tomatoes with additional paper towels.

    Draining tomatoes for fresh tomato tart

    While the tomatoes were sitting, I made the creamy base. I combined the ricotta cheese, Mozzarella cheese, Parmesan cheese, and olive oil in a bowl.

    Making the creamy based for fresh tomato tart

    Once the crust had cooled for about 10 minutes, I spread the creamy base on the bottom. Then, I layered the tomato slices on top. Finally, I drizzled some olive oil mixed with minced garlic on top.

    Delicious fresh tomato tart with creamy base in puff pastry

    I baked the tart in a preheated 375° F oven for about 25 minutes. After 25 minutes, the creamy base was bubbly and the tart was perfectly cooked. Before serving the tart, I sprinkled some fresh basil on top. I served it as a light brunch entrée with a salad. It was absolutely delicious. Yum!

    Fresh tomato tart in a creamy base with puff pastry

    Fresh tomato tart in puff pastry

    Fresh Tomato Tart in Puff Pastry

    Fresh Tomato Tart is a luscious creamy based tart topped with flavorful garden fresh tomatoes in a flaky puff pastry crust. It’s a snap to make and is an absolutely delicious way to use the bright red tomatoes from your garden. 
    4.57 from 32 votes
    Print Pin Rate
    Course: Appetizer, Brunch
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 540kcal
    Author: Chula King

    Ingredients

    • 1 sheet puff pastry thawed
    • 3 or 4 fresh tomatoes
    • ½ teaspoon salt
    • ½ cup ricotta cheese homemade if possible
    • ¼ cup (1 ounce) shredded Mozzarella cheese
    • ½ cup (1 ounce) grated Parmesan cheese
    • 2 Tablespoons plus 1 teaspoon olive oil divided
    • 1 clove garlic minced
    • 1 Tablespoon fresh basil chopped (for garnish)

    Instructions

    • Preheat oven to 400° F.
    • Roll puff pastry to desired dimensions on floured surface to fit into either a rectangular tart pan with removable bottom or round tart pan. Line tart pan with pastry; trim pastry. Line pastry with parchment paper filled with dried beans or other pie weights. Bake for 25 minutes in preheated 400° F oven. Remove from oven; remove parchment paper and dried beans. Let cool 10 minutes.
    • Meanwhile, slice tomatoes ¼-inch thick; spread the tomatoes out over several layers of paper towels. Sprinkle with salt and let drain for 30 minutes. Gently blot the tops of the tomatoes dry with paper towels before using. In a small bowl, whisk together 2 tablespoons of the olive oil and garlic; set aside.
    • In a separate bowl, mix the ricotta cheese, Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon olive oil together.
    • Reduce oven heat to 375° F.
    • Spread the ricotta mixture evenly over the bottom of the cooled tart shell. Shingle the tomatoes attractively on top of the ricotta mixture. Drizzle the garlic and olive oil mixture evenly over the tomatoes.
    • Bake the tart until the cheese is bubbling and the tomatoes are slightly wilted, 20 to 25 minutes.
    • Allow he tart cool slightly on a wire rack for 5 minutes; sprinkle with the basil. Remove the tart from the tart pan and transfer to a serving platter or cutting board.
    • Yield: 4 servings.

    Nutrition

    Calories: 540kcal | Carbohydrates: 32g | Protein: 14g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 29mg | Sodium: 718mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 12.9mg | Calcium: 262mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Eggs and Cheese, Savory Pastry and Pies, Vegetarian Dishes

    Reader Interactions

    Comments

    1. asouthernersnotebook/Carolyn Haley says

      May 31, 2017 at 11:53 pm

      This looks delicious and different from the tomato pie I usually make. I didn’t plant any tomatoes this year (usually plant heirlooms) but I am having no trouble finding heirlooms at Fresh Market. I now know that I MUST make my own Ricotta from now on, worth the effort so you say. You’ve convinced me. This tomato tart will be on my menu this week. Will add ingredients to my grocery list that I don’t have. My basil in my garden isn’t looking so great, it needs more water than I have been giving it and they have not been planted too long. I do love a good tomato tart and I have two of those rectangular tart pans with the removable bottoms. Plan to make your enchilada’s this week too and have made your stuffed shells. They were fantastic. Made a pan for my daughter too, her two little girls loved them. I suspect they will want me to share the enchilada’s too but I love sharing what I cook. That Tomato Onion and Cucumber Summer Salad sounds really good as well, must add those ingredients to my already long grocery list. You are sharing some of the most fantastic recipes, keep them coming sister.

      Carolyn Haley

    2. c2king says

      June 01, 2017 at 8:24 am

      Wow, I didn’t know that Fresh Market sold heirloom tomatoes. I’m going to check that out! We’re planning on trying to grow more tomatoes this fall from seeds. I’ve read that one of the problems with growing tomatoes when it gets hot is that pollination doesn’t occur because pollen becomes gummy.
      You’ll be amazed at how good the homemade Ricotta cheese is, and how easy it is to make. Susan eats it like ice cream! Chula

    3. Anonymous says

      August 07, 2017 at 12:12 pm

      Can you make this in a pan other than a tart pan?

    4. c2king says

      August 07, 2017 at 6:03 pm

      Absolutely! I just used the rectangular tart pan because that’s what I had. You could use a pie pan, or even do it free-form.

    5. Anonymous says

      August 08, 2017 at 9:03 am

      Thank you! Defrosting the puff pastry so that I can make this tomorrow. I have made something similar to homemade ricotta for Indian cooking called Paneer. It is so yummy when you make it at home.

    6. c2king says

      August 08, 2017 at 9:23 am

      I totally agree!

    7. Tonya says

      August 20, 2019 at 10:26 pm

      This is amazing…..drizzle a little balsamic vinegar, heaven!

    8. PudgeFactor says

      August 21, 2019 at 7:50 am

      Yum – I didn’t think about drizzling it with balsamic vinegar! I’ll definitely do that the next time I make the tomato tart.

    9. Anonymous says

      September 16, 2019 at 5:19 pm

      What could I use in place of ricotta ?

    10. PudgeFactor says

      September 16, 2019 at 8:29 pm

      I’ve used cream cheese in place of the ricotta. It produces a bit of a stronger taste, but was still good!

    11. Joy says

      September 23, 2019 at 1:04 pm

      YOU bake the pastry for 25 mins and then another 25 Mins? And the pastry doesn’t get too brown?

    12. PudgeFactor says

      September 23, 2019 at 1:19 pm

      You would think that the pastry would get too brown, but it really doesn’t. With the pan filled with parchment paper and dried beans (I use dried beans for pie weights), the pastry really doesn’t brown much during the first 25 minutes.

    13. Joy says

      September 23, 2019 at 3:04 pm

      Great! Thanks.

    14. Shirley says

      April 12, 2020 at 3:33 pm

      5 stars
      I made this as an appetizer for Easter, I will be making this a lot more it is absolutely delicious

    15. Chula King says

      April 12, 2020 at 5:59 pm

      Shirley,

      The Fresh Tomato Tart in Puff Pastry is one of my favorites. So glad that you liked it!

      Chula

    16. Alison Anderson says

      September 06, 2020 at 6:50 pm

      Wow, Chula! I’ve been looking at this recipe for a few months and finally got the nerve up to make it. Making the ricotta from scratch was well worth the effort. Thank you so much for creating what is sure to become a new family favorite.

    17. Chula King says

      September 06, 2020 at 7:41 pm

      Thank you so much Alison! I totally agree that making ricotta from scratch is worth the effort. In the past, I wouldn’t bother making anything that called for ricotta because the supermarket ricotta was, well, nasty in my opinion! Anyway, once I started making my own ricotta, I never looked back.

      I’m so that that this recipe turned out for you!

      Chula

    18. Nina Angelopoulos says

      April 28, 2021 at 11:53 am

      Can you freeze this dish. This way you can make it Ahead of a time?
      Thanks

    19. Chula King says

      April 28, 2021 at 5:19 pm

      Hi Nina,

      I’ve never frozen the tomato tart ahead of time, so don’t know if it would work or not. However, I’m not sure how the tomatoes would work out being frozen. Sorry.

      Chula

    20. Nina Angelopoulos says

      April 28, 2021 at 7:31 pm

      Thank you so much

    21. Janet Dolan says

      June 04, 2021 at 8:57 pm

      5 stars
      Delicious

    22. Jayme Silvestri says

      October 25, 2021 at 5:50 am

      I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it.And we always do salt, pepper, and garlic in all of our ground beef recipes.Jayme Silvestri

    23. Manon says

      October 28, 2021 at 8:41 am

      5 stars
      Served this recipe at a dinner with friends. Everyone absolutely loved it.
      Added a bit of balsamic glazed. It was absolutely delicious.

    24. Chula King says

      October 28, 2021 at 5:17 pm

      Manon,

      The balsamic glaze sounds yummy! I’ll have to try that the next time I make the fresh tomato tart.

      Thanks so much for letting me know that it was a success.

      Chula

    25. Sandra Chin says

      December 11, 2021 at 8:56 am

      5 stars
      Can I bake the puff pastry pie base earlier – like a couple of hours earlier and keep it to be used say 6 hours later ?

    26. Chula King says

      December 11, 2021 at 4:58 pm

      Sandra,

      I haven’t tried baking the puff pastry pie base earlier in the day. The main hesitation that I would have is that sometimes as the puff pastry base cools, it starts to crack.

      Chula

    27. Marilyn Lare says

      May 01, 2022 at 2:29 pm

      Can I make this and take it to a get together or will it get soggy

    28. Chula King says

      May 02, 2022 at 11:25 am

      Marilyn,

      I’ve not made this ahead of time so can’t say for sure whether it would get soggy. However, given the ingredients, especially the tomatoes, my guess is that it would become soggy. Sorry.

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