This Tomato Tart 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!

Love tomatoes? Then you’ve got to try my Slow Cooker Tomato Sauce and my Easy Bruschetta!

homemade puff pastry with ricotta cheese and sliced tomatoes on top

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 Pico de Gallo, slow cooker tomato sauce, even Roasted Tomato Hummus!

This 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

ingredients for tomato puff pastry tart
  • 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. Bonus points if you make my homemade ricotta cheese! You could also use homemade Boursin cheese instead!
  • 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.) If I have fresh herbs in the garden I always opt for those first!
  • Tomatoes: I use whatever tomatoes that are fresh and in season. I’ve used beef steak tomatoes, heirloom tomatoes and even little sun sugar tomatoes!
  • Fresh Basil: For garnish!

How To Make a Tomato Tart

  1. Defrost puff pastry according to package instructions. Place on a baking sheet lined with a silicone baking mat.
  2. Bake until golden brown about 10-12 minutes. Take out of the oven and cool completely.
cooked homemade puff pastry
  1. While the puff pastry is baking combine ricotta cheese, parmesan, chives, Italian seasoning, onion and garlic powder in a small bowl. Season with a sprinkle of salt and pepper to taste.
cheese mixture in white bowl with spoon
  1. Spread the cooled puff pastry with the herb ricotta mixture, and top with tomatoes, fresh basil, coarse sea salt and freshly cracked black pepper. Slice, serve, and enjoy!
spreading ricotta herb mixture on top of puff pastry

Variations

  • Use a variety of tomatoes! I’ve 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. You could even use my homemade Boursin cheese as the base!
  • 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 Tomato Recipes

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    Recipe

    Heirloom Tomato Ricotta Tart

    5 from 4 votes
    A Super Colorful Heirloom Tomato Ricotta Tart. Ripe tomatoes layered on top of flaky puff pastry and smothered with herbed ricotta cheese. Top with fresh basil and parmesan cheese!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 4
    Rate Print

    Ingredients 

    • 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

    Instructions

    • 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.

    Nutrition Information

    Calories: 458kcalCarbohydrates: 30gProtein: 12gFat: 32gSaturated Fat: 11gCholesterol: 33mgSodium: 245mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 714IUVitamin C: 4mgCalcium: 172mgIron: 2mg

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