4.45 from 25 votes
Fresh tomato tart in puff pastry
Fresh Tomato Tart in Puff Pastry
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
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. 
Course: Appetizer, Brunch
Cuisine: American
Keyword: fresh tomatoes, tomato pie, tomato tart
Servings: 4 servings
Calories: 540 kcal
Author: Chula King
  • 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)
  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. In a separate bowl, mix the ricotta cheese, Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon olive oil together.
  5. Reduce oven heat to 375° F.
  6. 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.
  7. Bake the tart until the cheese is bubbling and the tomatoes are slightly wilted, 20 to 25 minutes.
  8. 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.
  9. Yield: 4 servings.
Nutrition Facts
Fresh Tomato Tart in Puff Pastry
Amount Per Serving
Calories 540 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 12g60%
Cholesterol 29mg10%
Sodium 718mg30%
Potassium 299mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 1075IU22%
Vitamin C 12.9mg16%
Calcium 262mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.