This Heirloom Tomato Ricotta Tart recipe features gorgeous ripe tomatoes layered on top of flaky puff pastry and smothered with herbed ricotta cheese. Top with fresh basil and parmesan cheese, and serve as an appetizer or even as an entree with a side salad!
Nothing Says Summer Like a Fresh Tomato Tart!
There’s nothing better than juicy ripe tomatoes. Especially when you have a surplus of them. We have been making anything and everything will all of the tomatoes from the garden. Homemade salsa, tomato sauce, even tomato chutney.
However will all of the tomatoes in the garden I really wanted to have heirloom tomatoes at least once this summer. I traveled to three stores to find these beauties! It was totally worth it.
This Heirloom Tomato Ricotta Tart couldn’t be simpler! I use pre-made frozen puff pastry as the base. I mixed ricotta cheese with tons of herbs and parmesan cheese and spread it on top of the puff pastry. It’s creamy, tangy and goes perfectly with the fresh juicy sweet tomatoes.
Ingredients for Tomato Tart with Puff Pastry
- Puff Pastry: One reason this recipe is so easy is because you can use store-bought, refrigerated puff pastry! It doesn’t get easier than that! If you are feeling ambitious try making your own puff pastry at home!
- Ricotta Cheese: This cheese works beautifully with the tomatoes and puff pastry because it’s so airy, smooth, and spreadable. You could also use mascarpone or goat cheese.
- Parmesan Cheese: You’ll mix this into the ricotta with the herbs. It makes it nuttier, saltier, and just tastier!
- Herbs: Dried chives, Italian seasoning, onion powder, garlic powder, salt, and pepper take the ricotta cheese to the next level! (Plus more as a garnish, if desired.)
- Heirloom Tomatoes: Use a variety of colors, sizes, and shapes. Have fun with it! Slice them as thin or thick as you like.
- Basil: For garnish!
How To Make a Tomato Tart
This heirloom tomato tart is super simple to make, yet still impressive enough to serve for a crowd.
Simply cook the puff pastry according to package instructions, then allow it to cool.
Spread with the herb ricotta mixture, and top with heirloom tomatoes and fresh basil. Slice, serve, and enjoy!
- Use a variety of tomatoes! I used big beefsteak heirlooms and smaller cherry tomatoes, but you can use whatever’s in season at the farmers market or whatever you’re growing in your garden. The more colors and circle sizes, the better!
- Change up the cheese! I love the herbed ricotta, but mascarpone, cream cheese, or goat cheese would also work.
- Add more fresh herbs! I used fresh basil, but thyme, rosemary, and oregano would also work well. Really whatever you’ve got growing in your garden will work perfectly!
- Add more veggies! You could amp up this tart with more fresh or cooked veggies. Thinly sliced and grilled eggplant, asparagus, green onions, or carrots would be delicious!
How to store this Tomato Tart
Store the cooled tart in an airtight container in your refrigerator for up to 3 days. It will get soggy the longer it sits, but no less tasty! You can also store the ingredients separately to freeze and reassemble later. Just allow to come to room temp, re-toast the crust in the oven, and slice fresh tomatoes.
More Recipes To Try
Love this Heirloom Tomato Ricotta Tart? Here are some more recipes to try:
- Strawberry Basil Bruschetta
- Spicy Chipotle Guacamole
- Caprese Crostini with Blistered Tomatoes and Smoked Mozzarella
- Spinach and Ricotta Stuffed Shells
- Lasagna Roll-Ups
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Heirloom Tomato Ricotta Tart
- 1 sheet of puff pastry
- 1 cup ricotta cheese
- 2 tablespoons parmesan cheese grated
- 1/2 teaspoon dried chives
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- sliced heirloom tomatoes
- basil for garnish if desired
- Preheat oven to 400 degrees.Defrost puff pastry according to package instructions. Place on a baking sheet lined with a silicone baking mat.
- Bake until golden brown about 10-12 minutes. Take out of the oven and cool completely.
- Combine ricotta cheese, parmesan, chives, Italian seasoning, onion and garlic powder in a small bowl.Season with salt and pepper to taste.
- Spread herb ricotta mixture onto cooled puff pastry leaving a 1-inch crust around the edges.
- Top with sliced heirloom tomatoes and a sprinkle of salt and pepper.
- Slice and serve immediately with basil for garnish, if desired.