The Fresh Tomato Ricotta Tart in Puff Pastry Recipe is one of those delightful dishes that feel both elegant and unpretentious, perfect for sharing with friends or treating yourself on a sunny afternoon. Imagine a crisp, flaky puff pastry base layered with creamy ricotta and a melty mix of mozzarella and Parmesan, topped with juicy slices of fresh tomatoes kissed by garlic-infused olive oil. Each bite bursts with vibrant flavors and inviting textures that celebrate simple, fresh ingredients in the most comforting way. Whether you’re looking for a light lunch or a standout appetizer, this tart brings a fresh, colorful twist that’s sure to become a beloved classic in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this tart, but don’t worry: they’re straightforward and easy to find. Each element plays a crucial role, adding layers of flavor, texture, and visual appeal to your Fresh Tomato Ricotta Tart in Puff Pastry Recipe.
- Puff pastry sheet: Provides a buttery, flaky crust that’s the perfect base for this tart.
- Fresh tomatoes: Sliced about ¼-inch thick to give bright, juicy pops of flavor and color.
- Kosher salt: Helps draw moisture from the tomatoes, intensifying their natural sweetness.
- Ricotta cheese: Adds a creamy, delicate richness—homemade if possible for extra freshness.
- Shredded mozzarella cheese: Melts beautifully to create gooey, inviting texture in every bite.
- Grated Parmesan cheese: Brings a sharp, nutty note that complements the creamy cheeses perfectly.
- Freshly ground black pepper: Adds a subtle kick and depth to the cheese mixture.
- Olive oil: Divided use enhances both the flavor of the cheese blend and the tomatoes on top.
- Garlic, minced: Infuses the tart with a gentle aromatic warmth without overpowering the fresh ingredients.
- Fresh basil (optional): A sprinkle of chopped basil adds a fragrant, herbal finish that’s truly irresistible.
How to Make Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 400°F—this is key for that perfect puff and crispiness. On a lightly floured surface, roll your thawed puff pastry into an 11-inch square to ensure it will fit nicely into your 9-inch tart pan. After fitting it in and trimming the edges, prick the bottom with a fork to prevent bubbles, then freeze it for about 30 minutes. This chilling step helps maintain the crust’s structure during baking.
Step 2: Blind Bake the Pastry Shell
Line the chilled pastry with parchment paper and fill it with dried beans or pie weights to keep the crust flat. Bake it for 25 minutes until the edges start to turn golden, then remove the weights and parchment paper and bake for an additional 10 minutes to crisp the base thoroughly. Allow the crust to cool for about 10 minutes before moving on, so the cheese filling doesn’t melt prematurely.
Step 3: Prepare the Tomatoes
While the crust cools, lay your fresh tomato slices on paper towels and sprinkle them with kosher salt. This step draws out excess moisture from the tomatoes, preventing a soggy tart. After about 30 minutes, blot the tops gently with more paper towels to remove any remaining liquid—this little trick keeps your tart crisp and flavorful.
Step 4: Mix the Cheese Filling
Combine one tablespoon of olive oil with one clove of minced garlic in a small bowl and set aside. In a separate mixing bowl, whisk together the ricotta, shredded mozzarella, grated Parmesan, pepper, the remaining minced garlic, and the remaining tablespoon of olive oil. This rich, creamy mixture is the heart of the tart, bringing luscious texture and a melody of cheesy flavors that marry beautifully with the fresh tomatoes.
Step 5: Assemble and Bake the Tart
Lower your oven temperature to 375°F for this next stage. Spread the cheese mixture evenly over the cooled pastry shell, creating a thick, creamy layer. Next, arrange the tomato slices on top in overlapping circles—this not only looks stunning but ensures each slice melds with the cheese below. Drizzle the pre-mixed garlic and olive oil evenly over the tomatoes to enhance their flavor and provide a lovely golden finish. Bake for 20 to 25 minutes until the cheese filling is bubbling and the tomatoes are beginning to soften slightly.
How to Serve Fresh Tomato Ricotta Tart in Puff Pastry Recipe
Garnishes
Adding a sprinkle of freshly chopped basil right before serving elevates this tart with color and an herbal brightness that contrasts beautifully with the rich cheeses. You might also consider a light drizzle of balsamic glaze for a sweet, tangy touch that complements the natural acidity of the tomatoes. These simple garnishes turn a rustic tart into a gorgeous centerpiece.
Side Dishes
This tart pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, which balances the richness of the cheese with refreshing acidity. For a heartier meal, consider serving alongside roasted vegetables or a bowl of light soup. These combinations make the Fresh Tomato Ricotta Tart in Puff Pastry Recipe a versatile choice for any season.
Creative Ways to Present
If you’re hosting a gathering, slice the tart into small squares for charming finger food or serve it with a drizzle of herb-infused olive oil and a scattering of toasted pine nuts for added crunch. You can also experiment by topping it with different herb blends such as thyme or oregano for a unique personality each time. Presentation is a fun way to make this recipe your own.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover tart tightly with plastic wrap or place it in an airtight container, then store in the refrigerator for up to 3 days. The puff pastry may soften slightly but the flavors will continue to develop, making for an equally delicious next-day treat.
Freezing
This tart freezes well if you wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. Store it in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices of the tart in a preheated 350°F oven for 10 to 15 minutes to revive the crispness of the puff pastry and warm the cheeses to melty perfection. Avoid the microwave if you want to keep that satisfying flaky texture intact.
FAQs
Can I use different cheeses in this recipe?
Absolutely! While ricotta, mozzarella, and Parmesan are classic here, you can experiment with goat cheese or fontina for a different flavor profile. Just choose cheeses that melt well and complement tomatoes.
What if I don’t have a tart pan with a removable bottom?
You can line a regular round cake pan or baking sheet with parchment paper and carefully shape the puff pastry to fit. Just be gentle when transferring the tart after baking to avoid breaking the crust.
Is it necessary to salt the tomatoes before assembling?
Yes, salting the tomatoes helps draw out excess moisture, preventing a soggy tart crust. It also intensifies the tomatoes’ flavor, giving you a tastier result.
Can I make this tart vegan?
For a vegan version, substitute the cheeses with plant-based alternatives such as vegan ricotta and mozzarella. Ensure your puff pastry is dairy-free as well—many store-bought options now cater to vegan diets.
How long does the baking process take in total?
Including the blind baking and final baking with toppings, you’re looking at roughly 55 to 60 minutes in the oven, plus time for prep and chilling. It’s absolutely worth the time for the incredible results!
Final Thoughts
There’s something truly special about the Fresh Tomato Ricotta Tart in Puff Pastry Recipe that makes it stand out as both a visually stunning and utterly delicious dish. Its combination of flaky crust, sumptuous cheeses, and vibrant tomatoes is a celebration of simple ingredients done right. I can’t recommend enough to give this recipe a try—it’s perfect for sharing, savoring, and making memories around your table.
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Fresh Tomato Ricotta Tart in Puff Pastry Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Fresh Tomato Ricotta Tart in Puff Pastry is a delightful savory tart featuring a crisp, buttery puff pastry base layered with a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Fresh, juicy tomato slices are salted and drained for optimal flavor and moisture balance, then arranged in beautiful overlapping circles atop the cheese mixture. A drizzle of garlic-infused olive oil enhances the savory profile, and a sprinkle of fresh basil adds a fragrant finish. Perfect for a light lunch or elegant appetizer, this tart is baked to golden perfection with bubbling cheese and slightly wilted tomatoes.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry, thawed
Tomato Layer
- 4 to 6 fresh tomatoes, sliced ¼-inch thick
- ½ teaspoon kosher salt
Cheese Mixture
- ½ cup ricotta cheese (preferably homemade)
- ½ cup shredded mozzarella cheese (about 2 oz)
- ½ cup grated Parmesan cheese (about 2 oz)
- â…› teaspoon freshly ground black pepper
Garlic Olive Oil Drizzle
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced, divided
Garnish (Optional)
- 1 tablespoon fresh basil, chopped
Instructions
- Prepare the puff pastry: Preheat your oven to 400°F (200°C). On a floured surface, roll the thawed puff pastry sheet into an 11-inch square.
- Fit pastry into tart pan: Carefully place the rolled puff pastry into a 9-inch round tart pan with a removable bottom. Trim any excess pastry from the edges.
- Freeze the pastry: Prick the pastry bottom evenly with a fork to prevent puffing and place it in the freezer for 30 minutes to chill thoroughly.
- Blind bake the pastry shell: Line the chilled pastry with parchment paper and fill it with dried beans or pie weights to keep its shape during baking. Bake for 25 minutes, then remove the weights and parchment paper. Continue baking for another 10 minutes until the crust is golden and crisp. Remove from the oven and let cool for 10 minutes.
- Prepare the tomato slices: Lay the sliced tomatoes on paper towels, sprinkle evenly with kosher salt, and allow them to drain for 30 minutes to remove excess moisture. Blot the tops gently with additional paper towels to dry.
- Mix garlic and olive oil for topping: In a small bowl, whisk together 1 tablespoon of olive oil and 1 minced garlic clove to prepare a flavorful drizzle.
- Prepare the cheese mixture: In a separate bowl, combine ricotta, mozzarella, Parmesan, the remaining minced garlic, freshly ground black pepper, and the remaining 1 tablespoon of olive oil. Mix until well blended.
- Preheat oven for final baking: Lower the oven temperature to 375°F (190°C) to bake the assembled tart.
- Assemble the tart: Spread the cheese mixture evenly over the cooled puff pastry shell. Arrange the salted tomato slices on top in overlapping concentric circles for an attractive presentation.
- Drizzle garlic oil over tomatoes: Evenly drizzle the garlic olive oil mixture prepared earlier over the arranged tomato slices to add aroma and flavor.
- Bake the tart: Place the tart in the preheated oven and bake for 20 to 25 minutes until the cheese is bubbling and slightly golden, and the tomatoes have wilted slightly.
- Garnish and serve: Optionally, sprinkle freshly chopped basil over the tart before slicing and serving. Enjoy the tart warm for the best taste and texture.
Notes
- To prevent soggy pastry, make sure to salt and drain tomatoes well to remove excess water.
- Blind baking is essential to ensure a crisp, fully cooked crust that holds the cheese and tomato toppings.
- You can substitute basil with fresh oregano or thyme for a different herbal note.
- Ricotta can be homemade or store-bought depending on preference and convenience.
- This tart is best served warm but can also be enjoyed at room temperature.
- Use a tart pan with removable bottom for easy releasing and clean slicing.
