Tomato Tart with Puff Pastry
This is beautiful summer puff pastry tomato tart made with a lemony and herby basil ricotta filling, and layered with fresh heirloom tomatoes. This tomato tart is elegant and with a nice rustic style, and very simple to make.
Servings: 6 people
Calories: 609kcal
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.
Video
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
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1slice | Calories: 609kcal | Carbohydrates: 36g | Protein: 15g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.003g | Cholesterol: 67mg | Sodium: 328mg | Potassium: 248mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 2mg