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Fresh Tomato Tart
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4.69 from 32 votes

Fresh Tomato Ricotta Tart in Puff Pastry

Fresh Tomato Ricotta Tart is a luscious creamy based tart topped with flavorful garden fresh tomatoes and baked 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. Pair it with a salad for a light dinner in these hot summer days.
Prep Time15 minutes
Cook Time50 minutes
Idle time30 minutes
Total Time1 hour 5 minutes
Course: Brunch, Main Course
Cuisine: American
Servings: 6 servings
Calories: 361kcal
Author: Chula King


  • 1 sheet of puff pastry, thawed
  • 4 to 6 fresh tomatoes (See Tip 1)
  • ½ teaspoon Kosher salt
  • ½ cup Ricotta cheese, homemade if possible (See Tip 2)
  • ½ cup (2-ounces) shredded Mozzarella cheese
  • ½ cup (2-ounces) grated Parmesan cheese
  • teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil, divided
  • 2 cloves garlic minced, divided
  • 1 Tablespoon fresh basil chopped for garnish, optional


  • Preheat oven to 400°F.
  • Roll puff pastry to 11-inch square on floured surface. Fit into a 9-inch round tart pan with removable bottom; trim pastry. Prick the bottom all over with a fork. Place in freezer for 30 minutes.
  • Line pastry with crumpled 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 or weights. Return to oven for an additional 10 minutes to crisp up. 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. After 30 minutes, gently blot the tops of the tomatoes dry with paper towels before using.
  • In a small bowl, whisk together 1 tablespoon of the olive oil and 1 clove of minced garlic; set aside.
  • In a separate bowl, mix together the Ricotta cheese, Mozzarella cheese, Parmesan cheese, pepper, remaining clove of minced garlic and remaining 1 tablespoon of olive oil.
  • Reduce oven heat to 375° F.
  • Spread the Ricotta mixture evenly over the bottom of the cooled tart shell. Shingle the tomatoes in overlapping circles on top of the Ricotta mixture. Drizzle the garlic and olive oil mixture evenly over the tomatoes.
  • Bake the tart in a preheated 375°F oven until the cheese is bubbling and the tomatoes are slightly wilted, 20 to 25 minutes.
  • Allow the 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. (See Tip 3)
  • Yield: 6 servings. (See Tip 4)



  1. I prefer to use small tomatoes, about 2 ½ to 3-inches in diameter. I think that they make a prettier presentation than larger tomatoes.
  2. To make homemade Ricotta cheese, combine 4 cups of whole milk, 2 cups of heavy cream, and 1 teaspoon of Kosher salt in a non-reactive pan. Bring to a boil over medium heat. When the liquid reaches a boil, remove the pan from the heat and stir in 3 tablespoons of white wine vinegar. Allow to sit for 1 minute. Pour into a cheesecloth lined wire strainer and allow to drain for 20 to 25 minutes. Yield: 2 cups of Ricotta cheese.
  3. I like to place the tart in pan over a small bowl after I remove the tart from the oven. This allows the rim to easily drop down leaving the tart on the bottom part of the pan.
  4. This tomato tart is delicious served hot, warm and even at room temperature.


Calories: 361kcal | Carbohydrates: 22g | Protein: 9g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 478mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 8.7mg | Calcium: 177mg | Iron: 1.4mg