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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 captures the vibrant flavors of summer with ripe heirloom tomatoes and creamy ricotta cheese. Perfect for a light lunch or elegant appetizer, it is as beautiful as it is delicious.
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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
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2-3 medium heirloom tomatoes, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp balsamic glaze (optional, for drizzling)

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 medium bowl, combine the ricotta cheese, grated Parmesan, egg, minced garlic, olive oil, lemon zest, salt, and pepper. Mix until smooth and well combined.
  4. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the sliced heirloom tomatoes on top of the ricotta mixture, slightly overlapping if needed. Fold the edges of the pastry inward to create a rustic crust.
  5. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the ricotta filling is set.
  6. Remove the tart from the oven and let it cool slightly. Sprinkle with chopped fresh basil and drizzle with balsamic glaze if desired. Slice and serve warm or at room temperature.

Notes

Choose ripe tomatoes for the best flavor. Drain ricotta if watery to avoid a soggy tart. Customize with herbs like thyme or oregano. Can be prepared ahead of time for convenience.