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.
Servings: 6 servings
Calories: 361kcal
Ingredients
- 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
- ⅛ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil, divided
- 2 cloves garlic minced, divided
- 1 Tablespoon fresh basil chopped for garnish, optional
Instructions
- Preheat oven to 400°F.
- Roll puff pastry to an 11-inch square on a floured surface. Fit into a 9-inch round tart pan with a removable bottom; trim pastry. Prick the bottom all over with a fork. Place in the freezer for 30 minutes.
- Line the pastry with crumpled parchment paper, then fill it with dried beans or other pie weights. Bake for 25 minutes in a preheated 400°F oven. Remove from the oven; remove the parchment paper and dried beans or weights. Return to oven for an additional 10 minutes to crisp up. Let cool 10 minutes.
- Meanwhile, slice the tomatoes ¼-inch thick; spread them 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 to 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)
Video
Notes
- 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.
- 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.
- I like to place the tart in a pan over a small bowl after removing it from the oven. This allows the rim to drop easily, leaving the tart on the bottom of the pan.
- This tomato tart is delicious served hot, warm, and even at room temperature.
Nutrition
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
