Beautiful and packed with fresh summer flavor, this puff pastry tomato tart filled with a creamy basil ricotta spread is one of my favorite ways to enjoy heirloom tomatoes when they’re in season.
And while the tomatoes are the star, for me, it’s actually the basil ricotta filling that completely steals the show: it’s creamy, lemony and herby, and pairs perfectly with flaky golden crust!
Quick Look: Puff Pastry Tomato Tart
- Prep Time: 30 minutes, Cook Time: 20 minutes
- Total Time: 50 minutes
- Method: Baked
- Main Ingredients: Puff pastry, ricotta, heirloom tomatoes, basil, parmesan
- Flavor Profile: Buttery and flaky crust, creamy and herby center, and fresh
- Ideal for: Summer brunch, lunch, light dinner, entertaining
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Ingredient Notes
- Puff pastry: Good-quality puff pastry makes all the difference. I love using Dufour brand because it’s made with real butter and bakes up incredibly flaky, but use your favorite brand. Make sure it’s thawed enough to work with, yet still cold.
- Heirloom tomatoes: My first choice for this tomato tart because they’re naturally sweet and make such a beautiful presentation. Look for ones that are ripe but still firm, and pat them very dry after slicing.
- Ricotta cheese: Whole milk ricotta creates a creamy, rich filling that spreads beautifully over the pastry.
- Fresh basil: Gets blended directly into the ricotta mixture and sprinkled over the finished tart for freshness throughout every bite.
- Parmesan cheese: Freshly grated parmesan adds savory depth to the filling and makes a wonderful finishing garnish. I highly recommend grating it yourself!
- Roasted garlic (optional): roasted garlic adds a mellow sweetness and flavor.
- Lemon zest: Both the filling and the finished tomato tart get a little lemon zest for fragrance. Don’t skip it!
- Other: Olive oil, egg, heavy cream, salt, and pepper
Ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Tomatoes: Vine-ripened tomatoes work beautifully too. You can also combine sliced heirloom tomatoes with cherry heirloom tomatoes for extra color and variety.
- Herbs: Fresh basil is ideal, but fresh chives also pair nicely. You can also drizzle with my lemon basil vinaigrette at the end.
- Garlic: If you’re short on time to roast garlic, you can use a little bit of garlic powder.
- Cheese: Top with finished tart with burrata or goat cheese.
How to Make Puff Pastry Tomato Tart
Step 1 | Make the ricotta basil filling
Start by roasting the garlic head. It takes about 40 minutes in the oven at 400ºF, or 25 minutes in the air fryer at 380ºF. I usually do this in advance.
In a food processor, combine ricotta, parmesan, roasted garlic cloves (squeeze them out), basil, olive oil, lemon zest, salt and pepper. Pulse just until evenly combined. Don’t overmix, it should be creamy and slightly airy, with little specks of basil. Set aside.
Step 2 | Prepare the puff pastry
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
On a lightly floured surface, gently roll the thawed puff pastry into a rectangle or square, just enough to even out the thickness. Carefully, transfer it to the prepared baking sheet. Then, using a pastry wheel or knife, cut a ½-inch border around all four sides. Set aside.
Make the egg wash with a beaten egg and heavy cream. Brush the edges of the dough with it, then place the border strips back on top, pressing gently down to adhere. Brush the tops of the borders with more egg wash. Then, prick the center all over with a fork.
Tip: Layering the borders instead of simply scoring it creates a taller edge that holds all of the filling well.
Step 3 | Par-bake crust and assemble
Bake for about 10-12 minutes, or until lightly golden and just beginning to puff. Remove it from the oven and immediately press the center down gently with the back of a spoon if it has inflated.
Tip: Don’t wait too long to flatten the center. Once the pastry cools, it becomes much firmer and is harder to press down without cracking.
Spread the ricotta basil mixture evenly over the center. Pat dry the tomatoes really well with paper towel, then arrange them on top, slightly overlapping. Quick tip: Resist the temptation to pile on extra tomatoes, as too much filling can weigh down the center.
Step 4 | Return to the oven and serve
Return the assembled puff pastry tomato tart to the oven and bake for another 8-10 minutes until golden and the tomatoes are just slightly softened and warmed through. The filling shouldn’t be piping hot, only warm.
Finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. Top with freshly grated parmesan, fresh basil, and lemon zest. Slice into squares and serve while still flaky and slightly warm!
Tips for Working with Puff Pastry
- Use a high-quality all-butter puff pastry for the best flavor and those beautiful flaky layers. I use Dufour brand.
- For the best flaky layers: The dough should be thawed enough to unfold easily but still feel cold to the touch. If it starts to soften too much or feel warm, pop it in the freezer for 15 minutes before continuing.
- Use a pastry wheel to cut the borders for ease, convenience, and uniformity.
- Why prick the center of the dough: This allows steam to escape so the middle doesn’t puff up too much. Once it’s out of the oven, immediately press it back down with a spoon to create a compact base. If you wait until it cools, it may crack.
- Don’t overload. A single layer of tomatoes (slightly overlapped) helps prevent a soggy center and ensures every slice bakes evenly.
Recipe FAQs
I recommend serving it slightly warm or at room temperature. The center is meant to be gently warm rather than piping hot. Let it cool slightly before slicing.
The most common reason is excess moisture from the tomatoes. Choose ones that are ripe but still firm, pat very dry, and avoid overloading the tart. Par-baking the pastry before adding the filling is also essential to maintaining its structure.
Yes! Make it one day in advance and store in an airtight container in the fridge. Bring it closer to room temperature and give it a quick stir before using.
Prep Ahead and Storage
- Make ahead: I don’t recommend assembling this puff pastry tomato tart ahead, as the tomatoes will release moisture. However, you can roast the garlic and prepare the ricotta mixture up to 1 day ahead.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm individual slices in a 375°F oven crisp up the pastry, or in the air fryer. Avoid the microwave, as it may get soggy. Freezing is not recommended for this recipe.
What to Serve with this Gorgeous Tomato Tart
This puff pastry tomato tart is perfect for brunch, lunch, or a light summer dinner and pairs beautifully with something fresh alongside it.
Soup: A bowl of soup is my favorite pairing. Try it with my Tomato Basil Bisque, Summer Corn Gazpacho, or my beloved Cream of Asparagus!
Salad: Keep it light and simple with my Lemon Arugula Salad, or for a more summery pairing, try our Peach Burrata Salad and Watermelon Mango Salad.
Brunch spread! Round it out with a fresh fruit salad, asparagus quiche, and my easy crispy oven herb roasted potatoes.
More Summer Tomato Recipes
Looking for more fresh tasting meals? Try my Creamy Zucchini Pasta and Summer Minestrone Soup!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Tomato Tart with Puff Pastry
Ingredients
- 14 ounces puff pastry sheet - thawed and cold
- 2 medium heirloom tomatoes - sliced and patted dry very well, find ripe but firm tomatoes
- 1 egg, beaten - for egg wash
- 1 tablespoon heavy cream - for egg wash
- Lemon zest - for garnish
- Fresh basil - for garnish
- Freshly grated parmesan cheese - for garnish
Ricotta basil spread:
- 1 head roasted garlic - optional but highly recommended
- 1 ½ cups whole milk ricotta cheese
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup fresh basil - packed
- ¼ cup olive oil - plus more as needed
- Zest of 1 lemon
- Salt and pepper - to taste
Instructions
- Preheat oven to 400ºF. Line a large sheet pan with parchment paper.
- Cut the puff pastry: Using a rolling floured pin, roll out the puff pastry into a rectangle on a lightly floured surface. Then, transfer it onto the lined sheet pan. Using a pastry wheel or knife, cut ½-inch borders around the dough. Remove the borders and set aside, we’ll layer these next.
- Overlay the borders: Make an egg wash by mixing the beaten egg with heavy cream. Brush the borders of the large dough sheet with the egg wash, then overlay the cut borders on top, gently pressing to adhere. Next, brush the tops of the layered borders with more egg wash.
- Par-bake dough: Prick all over the center of the puff pastry with a fork. Par-bake in the oven for 10 minutes until it’s almost golden and a little puffed up. Immediately while it's still hot, press down the center to create a compact crust. Let cool slightly. Note: Pricking will vent the hot air underneath.
- Make the basil ricotta mixture: In the bowl of a food processor, combine the ricotta, grated parmesan, roasted garlic cloves, basil, olive oil, lemon zest, salt and pepper. Pulse until evenly combined. Do not overmix. It should be creamy, light and airy.
- Assemble tart and finish baking: Spread the ricotta mixture in the center, then, arrange the sliced tomatoes (patted dry very well) in a single later, slightly overlapping. Return to the oven for another 8-10 minutes until golden and warm. Note: The filling and tomatoes should be slightly warm, not piping hot.
- Garnish: To finish the tart, drizzle extra virgin olive and sprinkle flaky sea salt. Then top with freshly grated parmesan cheese, fresh lemon zest, and basil. Let it cool slightly, cut into squares, and serve immediately.
Notes
- Use high quality, all-butter puff pastry. I’d recommend Dufour brand here.
- Important: Do not overload the tart with extra tomatoes or too much filling, as this can cause it to get soggy.
- Pat dry the tomatoes well: Use ripe but firm tomatoes, slice them, and pat thoroughly dry with paper towels to prevent sogginess later.
- Keep the dough cold: Ensure puff pastry is cold to the touch; freeze for 15 minutes if it gets too warm or soft.
- Prick the center with a fork before par-baking to allow for steam to release. This prevents the center from inflating too much.
- Tip: Once the puff pastry is par-baked, the center will be slightly puffed out. Immediately, while it’s still hot, press it down with a spoon well to make the base compact. This will provide good structure.
- Don’t overmix the ricotta filling. It should be light, airy, and creamy.
- Prep ahead: Prepare the ricotta filling and roast the garlic up to 1 day in advance. Do not assemble the tart ahead of time – it will get soggy overnight.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: Bake at 375°F or use an air fryer to recrisp the pastry. Avoid the microwave.
- Freezing: Not recommended.
- Tomatoes: Vine-ripened or a mix of heirloom and cherry tomatoes.
- Herbs: Fresh chives instead of basil.
- Garlic: Garlic powder if short on time to roast fresh garlic.
- Cheese: Top the finished tart with burrata or goat cheese
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