This heirloom tomato and herbed ricotta tart is delicious and easy with flaky puff pastry topped with a ricotta, thyme and lemon mixture, and finished with beautiful sliced heirloom tomatoes – all roasted to perfection. A perfect savory tart appetizer or dinner.
INGREDIENTS & SUBSTITUTIONS:
This heirloom tomato tart has only FIVE ingredients each that really brings something delicious to the table:
- Heirloom Tomatoes: These are the star of the show. If you don't have heirlooms around, any large beefy tomato will do such as Brandywine, Black Krim, or Beefsteak.
- Puff Pastry: Quick and easy I use store-bought puff pastry. I really like the Dufour Classic Puff Pastry or Pepperidge Farms Puff Pastry.
- Ricotta Cheese: Whole milk ricotta cheese is best, but you could also use part-skim.
- Fresh Thyme: I love the way thyme tastes in this dish, but you could use other herbs such as parsley, basil, or oregano. If you use basil, instead of mixing it in with the ricotta, sprinkle it over the tart when it comes out of the oven.
- Lemon Juice: Just a slight acidity that helps balance the dish.
KITCHEN EQUIPMENT YOU'LL NEED:
- Cutting board
- Chef's knife
- Serrated knife (to cut the tomatoes)
- Measuring cups
- Large baking sheet
- Mixing bowl
HOW TO MAKE THIS HEIRLOOM TOMATO AND HERBED RICOTTA TART
- Preheat your oven to 375℉
- Make the ricotta mixture. In your bowl, mix together the ricotta cheese, chopped thyme, lemon juice, salt and pepper.
- Slice your tomatoes. With the serrated knife, gently slice your tomatoes ½" thick. Set aside.
- Prep the puff pastry. Unfold your puff pastry onto a piece of parchment paper and roll it out using a rolling pin then pierce with a fork. Transfer both the parchment and puff pastry to your baking sheet.
- Assemble. Spread the ricotta mixture evenly across the puff pastry leaving ½" around the edge bare. Top the ricotta with the sliced tomatoes, and drizzle with a little olive oil.
- Bake. Put the tart in the oven and bake for 30-40 minutes until the pastry is golden brown. Allow it to cool at least 5 minutes on the baking sheet before cutting into it.
Truthfully, this tart is not the best saved because the puff pastry looses a bit of the crunch. Ideally it's finished in one day. BUT if you don't finish it, it's still delicious saved – store in an air-tight container/bag in the fridge for up to 2 days.
Definitely do not! You can eat it straight from the fridge, or at room temp. But you could certainly reheat it if you'd like. In the oven ideally at 300℉ for about 10 minutes until warm.
Puff pastry is typically found in the freezer section. To prep it for this tart, simply put it in the fridge at least 4-6 hours before you plan to prepare the dish. You can also thaw it at room temp for about 1 hour.
MORE RECIPES WITH TOMATOES:
- One Pot Cheesy Orzo with Tomatoes
- Creamy Corn and Tomato Pasta
- Tomato Confit and Whipped Ricotta Toasts
Heirloom Tomato and Herbed Ricotta Tart
- 1 sheet of puff pastry slightly chilled (from the fridge)
- 4 heirloom tomatoes
- 15 oz whole milk ricotta cheese
- ½ teaspoon fresh thyme
- ½ lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Drizzle of olive oil
- Preheat your oven to 375℉
- In your bowl, mix together the ricotta cheese, chopped thyme, lemon juice, ¼ teaspoon both salt and pepper.
- With the serrated knife, gently slice your tomatoes ½" thick. Set aside.
- Unfold your puff pastry onto a piece of parchment paper and roll it out using a rolling pin to about ½" thick. Using a fork, gently prick around the bottom of the puff pastry about 20 times leaving a border of ½". Transfer both the parchment and puff pastry to your baking sheet.
- Spread the ricotta mixture evenly across the puff pastry leaving ½" around the edge bare. Top the ricotta with the sliced tomatoes - they can overlap but try to cover as much surface area as possible before overlapping. Drizzle with a little olive oil.
- Put the tart in the oven and bake for 30-40 minutes until the pastry is golden brown. Allow it to cool at least 5 minutes on the baking sheet before cutting into it.