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
Scale
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.
