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Freshly baked tomato tart with golden puff pastry crust topped with sliced tomatoes, crumbled cheese, and fresh basil leaves. The tart is set on parchment paper with scattered herbs and cooking utensils, creating a rustic presentation.
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Tomato Tart

This Tomato Tart features a flaky puff pastry base topped with creamy ricotta, fresh tomatoes, and feta, creating a delightful blend of flavors perfect for any gathering.
Course Appetizer, Brunch, Snack
Cuisine American
Keyword pastry, tart, tomato
Prep Time 25 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 324kcal
Author Camila Hurst

Ingredients

Puff Pastry

Tomatoes

  • 4 tomatoes
  • 1 tsp salt

Ricotta Filling

  • 1 large egg whisked and divided (instructions in the recipe)
  • 1/2 cup ricotta cheese 125 grams
  • 1/2 cup shredded parmesan cheese 50 grams
  • 1 garlic clove smashed
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 tbsp olive oil

To Serve

  • Balsamic reduction read notes
  • Red pepper flakes to taste
  • Olive oil
  • Basil leaves

Instructions

Puff Pastry

  • If using frozen puff pastry, make sure it’s thawed before starting. Read notes for thawing instructions. Or you can make your own puff pastry using this recipe.

Tomatoes

  • Slice the tomatoes into 1/4" thick slices. Place the tomatoes on a wire rack, and sprinkle with the salt on both sides. Place a couple of layers of paper towels on top of the tomatoes. Let them sit for 15 minutes to drain the excess liquid. Meanwhile prepare the filling, and the other ingredients for baking.

Ricotta Filling

  • Whisk the egg well in a small bowl, until broken up. Remove 2 tablespoons of the whisked egg, and set the rest aside, we will use the remainder egg to brush on the pastry before baking.
  • In a mixing bowl, add two tablespoons of whisked egg, the ricotta, parmesan, garlic, oregano, salt, and pepper.

Assemble and Bake

  • Pre-heat the oven to 425ºF.
  • Roll the pastry into a 9x11” rectangle.
  • Slice a smaller rectangle inside the dough, leaving a 0.5” border around the edges. Be careful not to cut all the way through; just score the surface. Refer to the post above for a picture.
  • Prick the dough all over with a fork. Then brush with the remaining whisked egg.
  • Bake in the pre-heated oven for 15 minutes, until golden brown.
  • Remove from the oven, let it cool down for 5 to 10 minutes.
  • Spread the ricotta mixture on top, in the center of the dough all the way up to the edges you scored.
  • Use a couple of dry paper towels to pat the tomato slices.
  • Lay the tomato slices on top of the ricotta mixture, overlapping slightly.
  • Sprinkle black pepper, a pinch of salt, red pepper flakes, the feta cheese, and 1/2 tbsp of olive oil on top of the tomatoes.
  • Lower the heat of the oven to 400ºF. Bake the tart for about 20 to 25 minutes. If the feta is burning on top, you can lower the heat to 375ºF during the final 5 minutes.
  • Remove from the oven and let the tomato tart cool down for about 10 minutes before serving.
  • Drizzle balsamic reduction, more olive oil to taste, red pepper flakes, and basil leaves on top before slicing.

Notes

Puff Pastry: you can use store-bought puff pastry, or homemade (recipe here).
To Thaw Puff pastry: to thaw store-bought puff pastry, place it in the fridge for 3 to 4 hours for the best results. For a quicker option, let it sit at room temperature for 30 to 40 minutes. In a rush, you can use the microwave, wrap the pastry in paper towels and microwave for 15 seconds on one side, flip it over and microwave for another 15 seconds. Be careful not to overdo it. Always work with the pastry while it's still cool to maintain its flaky texture.
Ricotta Mixture: Make sure to only use 2 tablespoons of the whisked egg in the ricotta filling, and reserve the rest for brushing the pastry.
Tomatoes: Sweating the tomatoes is crucial to prevent the tart from becoming soggy. Make sure to pat them dry thoroughly before layering them on the tart.
Serving Suggestions: This tart pairs beautifully with a light green salad, and you can serve it warm or at room temperature. It also re-heats pretty well too, just place it in a toaster oven or in the preheated 350ºF oven for about 5 to 10 minutes before serving from the fridge.
Balsamic reduction: you can find balsamic reduction, or balsamic glaze ready at the store in the vinegar aisle. To make your own balsamic reduction, it’s super easy, simply simmer 1 cup of balsamic vinegar in a small saucepan over medium heat. You can add 1 tbsp of honey, maple syrup, or brown sugar for sweetness if desired. Reduce the heat to low and let it simmer, stirring occasionally, until the vinegar reduces by half, which takes about 10-15 minutes. Once it coats the back of a spoon, remove it from heat and let it cool. Store in an airtight container in the fridge for up to 2 weeks.

Nutrition

Serving: 1slice | Calories: 324kcal