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heirloom-tomato-and-ricotta-tart---tasting-table_feature

Heirloom Tomato Ricotta Tart: A Bright Summer Delight

This Heirloom Tomato Ricotta Tart is a celebration of garden-fresh tomatoes, creamy ricotta, and aromatic basil, all nestled in a crisp, buttery crust. It's an elegant yet simple dish that's perfect for brunch, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 sheet puff pastry, thawed
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • 2-3 medium heirloom tomatoes, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on a lightly floured surface to a rectangle about 10x14 inches. Transfer the pastry to the prepared baking sheet.
  3. In a bowl, mix the ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
  4. Layer the sliced heirloom tomatoes on top of the ricotta mixture. Sprinkle the chopped basil and minced garlic over the tomatoes. Drizzle with olive oil.
  5. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the ricotta is set.
  6. Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with additional fresh basil if desired.

Notes

Choose ripe, in-season heirloom tomatoes for the best flavor. Drain watery ricotta in a fine-mesh sieve for 10-15 minutes to avoid a soggy tart. Customize with other fresh herbs like thyme or oregano. Can be prepared a day in advance and reheated before serving.