Ingredients
Scale
For the Tart:
- 1 sheet frozen puff pastry (about 8-9 oz), thawed
- 1 cup ricotta cheese (or goat cheese, or combination)
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2-3 cups mixed tomatoes (heirloom, cherry, Roma), sliced about ¼-inch thick
- ¼ cup fresh basil leaves, torn or chopped
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
- Optional: 1 egg beaten with 1 tablespoon water (egg wash for edges)
For Finishing:
- Balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish
- Flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare Pastry: Unfold thawed puff pastry onto the prepared baking sheet. If desired, roll it slightly with a rolling pin to smooth any creases. Using a knife, score a ½-inch border around the edges of the pastry (don’t cut all the way through—just score the surface). This creates a frame that will puff up. Use a fork to prick (dock) the center rectangle all over to prevent excessive puffing.
- Prepare Tomatoes: Slice tomatoes about ¼-inch thick. Place on paper towels and pat dry to remove excess moisture. This prevents a soggy tart.
- Make Cheese Mixture: In a small bowl, combine ricotta cheese, minced garlic, Parmesan, half the fresh basil (about 2 tablespoons), salt, and pepper. Mix until smooth and well combined.
- Assemble Tart: Spread the cheese mixture evenly over the center of the pastry, staying within the scored border. Arrange tomato slices over the cheese in a slightly overlapping pattern—you can create neat rows, concentric circles, or a random rustic pattern. Don’t overcrowd—tomatoes should fit in mostly a single layer.
- Season: Drizzle tomatoes with olive oil. Sprinkle with additional salt, pepper, and red pepper flakes if using. If using egg wash, brush the pastry border (this creates golden, shiny edges).
- Bake: Bake for 20-25 minutes until the pastry is golden brown and puffed around the edges, and tomatoes are slightly caramelized. The cheese should be set and pastry fully cooked.
- Finish: Remove from oven and let cool for 5 minutes. Top with remaining fresh basil, drizzle with balsamic glaze if using, and sprinkle with flaky sea salt. Slice and serve warm or at room temperature.
Notes
- Thaw puff pastry in the refrigerator overnight or at room temperature for 30-40 minutes.
- Pat tomatoes very dry—excess moisture creates soggy pastry.
- Don’t skip scoring the border—this creates that beautiful frame.
- Docking the center prevents over-puffing but some puffing is normal and fine.
- Tart is best served the day it’s made but can be reheated gently.
- Can use all one variety of tomato or a colorful mix for beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of tart
- Calories: 285
- Sugar: 3g
- Sodium: 385mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 24mg