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.
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!
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!
While the crust was baking, I cut the tomatoes into 1/4-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.
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.
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.
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!
- 1 sheet puff pastry thawed
- 3 or 4 fresh tomatoes
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese homemade if possible
- 1/4 cup (1 ounce) shredded Mozzarella cheese
- 1/2 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)
- 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 1/4-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.