Why you should make this tomato tart?
Let's just get right to the point. You should make this tomato tart because (other than being savory, buttery and flaky) this tomato tart is quick, easy and looks like you put in a lot of effort, even though you didn't...
Enter pretty tomatoes.
During the summer months, there are quite a few farmer's markets in my area, so finding fresh tomatoes is not a difficult task. Even my local grocery store has started selling produce from a small farm close to my home. While any tomatoes will work for this tomato tart, I highly recommend tomatoes that are visually appealing, like an heirloom. For this, I decided to use cherry tomatoes on the vine, but a note on using whole tomatoes, they will be very juicy. The first time I made this, I sliced yellow and red tomatoes.
You'll love this recipe because it's...
Flaky, buttery puff pastry...
Preheat the oven to 425 F, or whatever your prepackaged puff pastry dough recommends. Unroll that buttery puff pastry dough onto a baking sheet. Prepackaged puff pastry typically comes pre-rolled in parchment paper. Use that parchment paper by placing it onto the baking sheet. This will ensure that the pastry does not stick to the pan; I always use parchment paper because it helps my pans last longer.
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First, mix together half a cup of whole milk ricotta cheese and one clove of minced garlic. Next, carefully spread the ricotta mixture onto the puff pastry dough, leaving about two inches of dough around the tart. Now, lay the tomatoes on top of the ricotta. Again, leaving about an inch or so of dough around the tart. Season with a large pinch of salt and pepper.
Fold and press...
Then, starting with the corners, fold them in. After, fold in the edges while gently pressing down to adhere. Brush the dough with one beaten egg, and season the tart with freshly ground salt and pepper. Bake for 25 - 30 minutes (or according to the directions on the package) until the puff pastry is lightly golden brown. After, I turned on the broiler for a few minutes to help roast the tomatoes.
A note on extra juicy tomatoes...
If your tomatoes are very juicy, slice them as thin as possible. You can extract some of the juice by salting the tomatoes ahead of time, and letting them sit for 30 minutes, then pat the excess with a paper towel. If you are using whole tomatoes, poke a hole in each tomato, and roast them with salt and olive oil in a 400-degree oven until they start to cook down. However, these steps are not necessary, just personal preference.
Variations and Garnish for the tomato tart...
Keep it simple by garnishing the tomato tart with shaved parmesan. You can top this tart with virtually anything you have in your fridge. I decided to use leftover shaved asparagus, slices of prosciutto and fried eggs because why not?
A quick note...
This can be very messy to eat as a whole. Make individual servings by cutting the raw puff pastry into four squares, instead.
Here are some other recipe(s) I think you might enjoy…
- This Fish Taco Recipe Puts the Rest to Shame
- Pico De Gallo
- BLT Chicken Salad Sandwich Starbucks Copycat
*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
- One sheet puff pastry
- 1 clove Garlic,, minced
- ½ c. Whole milk ricotta cheese
- 2 Large tomatoes, thinly sliced
- 1 tsp Olive oil, , extra virgin
- 1 egg,, beaten
- Fresh Basil, , rough chop
- Parmesan cheese,, grated
- Olive Oil,, extra virgin
- S + P, to taste
- Preheat oven to 425 degrees. Lay out the puff pastry onto a baking sheet with parchment paper.
- Mix together ½ c. of ricotta cheese with the minced garlic and spread it onto the puff pastry leaving about an inch around the outsides to fold over later.
- Layer the sliced tomatoes over the ricotta; then, fold in the corners of the puff pastry followed by the edges. Gently pressing to adhere the pastry to itself.
- Beat one egg and brush the mixture onto the puff pastry; the outside edge only, not the tomatoes.
- Drizzle with one teaspoon of EVOO, and season with freshly ground salt and pepper then, stick it into the oven for 25 - 30 minutes, or until the pastry is golden brown.
- Garnish with more EVOO and S + P (if desired), Parmesan cheese and fresh basil.
If your tomatoes are very juicy, slice them as thin as possible. You can extract some of the juice by salting the tomatoes ahead of time, and letting the tomatoes sit for 30 minutes, then pat the excess with a paper towel. If you are using whole tomatoes, you can poke a hole in each tomato, and roast them with salt and olive oil in a 400-degree oven until they start to cook down. However, these steps are not necessary, just personal preference.