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Tomato Puff Pastry Tart

My tomato puff pastry tart has a flaky crust, creamy ricotta, and caramelized tomatoes. An easy, elegant appetizer or light meal packed with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 478 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 sheet puff pastry store-bought, thawed if frozen
  • ½ cup ricotta cheese about 4.4 oz, 125 g)
  • ¼ cup Parmesan Cheese grated, plus extra for garnish (about 0.9 oz / 25 g)
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 teaspoon dried oregano
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adjust to taste
  • 1 tablespoon Dijon mustard optional, for extra flavor
  • 2 medium tomatoes substitute 1 ½ cups cherry tomatoes, halved (about 10.6 oz | 300 g)
  • 1 egg for egg wash
  • 1 teaspoon fresh basil chopped, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (200°C).
  2. Unroll the puff pastry onto a parchment-lined baking sheet. If folded, gently unfold it on a lightly floured surface to prevent tearing.
  3. Lightly score a 1-inch border around the edges using a knife, being careful not to cut all the way through. This helps the edges rise while keeping the center flat.
  4. In a small bowl, mix ricotta, Parmesan, oregano, salt, and pepper until smooth. If the mixture is too thick to spread, add 1-2 teaspoons of milk or olive oil to loosen it.
  5. Using a spoon or an offset spatula, spread the ricotta mixture evenly over the center of the pastry, staying inside the scored border.
  6. For extra flavor, spread a thin layer of Dijon mustard over the ricotta.
  7. Slice the tomatoes into thin rounds (or halve cherry tomatoes) and pat them dry with a paper towel to remove excess moisture. Arrange them in a slightly overlapping pattern over the ricotta mixture.
  8. Drizzle olive oil over the tomatoes and season with salt and pepper.
  9. In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash. Brush the exposed edges of the pastry for a golden, glossy finish.
  10. Bake for 20-25 minutes, or until the pastry is golden and crisp, and the tomatoes have softened and slightly caramelized around the edges. If the center still looks soggy, bake for an extra 3-5 minutes.
  11. Let the tart cool for a few minutes before serving. Garnish with fresh basil or thyme, drizzle with extra olive oil if desired, then slice and serve warm or at room temperature.

Notes

  • Sprinkle a light dusting of cornstarch or flour over the ricotta before adding tomatoes to help absorb moisture.
  • Heirloom, vine-ripened, or cherry tomatoes work beautifully in this tart. Cherry tomatoes provide extra sweetness!
  • For an extra touch, you can mix in a pinch of fresh lemon zest or a small clove of garlic into the ricotta for added fragrance and depth of flavor.
  • To make this tart vegan, substitute the ricotta with dairy-free ricotta (you can find nut-based or tofu-based versions), and skip the egg wash, brushing the edges with olive oil instead.
  • You can prepare the tart ahead of time and bake it just before serving. This makes it a great option for dinner parties or gatherings.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.
  • Sprinkle a light dusting of cornstarch or flour over the ricotta before adding tomatoes to help absorb moisture.
  • Heirloom, vine-ripened, or cherry tomatoes work beautifully in this tart. Cherry tomatoes provide extra sweetness!
  • For an extra touch, you can mix in a pinch of fresh lemon zest or a small clove of garlic into the ricotta for added fragrance and depth of flavor.
  • To make this tart vegan, substitute the ricotta with dairy-free ricotta (you can find nut-based or tofu-based versions), and skip the egg wash, brushing the edges with olive oil instead.
  • You can prepare the tart ahead of time and bake it just before serving. This makes it a great option for dinner parties or gatherings.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.

Nutrition Information

Calories 478kcal (24%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 34g (52%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.01g Cholesterol 61mg (20%) Sodium 630mg (26%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 772IU (15%) Vitamin C 8mg (9%) Calcium 168mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 478

% Daily Value*

Calories 478kcal 24%
Carbohydrates 32g 11%
Protein 12g 24%
Fat 34g 52%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 0.01g 1%
Cholesterol 61mg 20%
Sodium 630mg 26%
Potassium 250mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 772IU 15%
Vitamin C 8mg 9%
Calcium 168mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.