Heirloom Tomato Ricotta Tart – Easy Puff Pastry Tomato Tart

There’s something about the combination of creamy ricotta, juicy heirloom tomatoes, and buttery puff pastry that feels like comfort and elegance rolled into one. This Heirloom Tomato Ricotta Tart is a recipe that I come back to again and again, not only because of how stunning it looks on the table, but also because it’s genuinely simple to make. Whether you’re hosting a summer brunch, planning a light dinner, or just looking for a way to use up ripe tomatoes sitting on your counter, this tart is a crowd-pleaser every time.

What makes it truly special is how balanced the flavors are. The tomatoes, especially when you use heirloom varieties, bring sweetness and tang. The ricotta mixture offers a soft, creamy layer that’s gently herbed and garlicky. And then, there’s that golden puff pastry crust—crisp, light, and wonderfully flaky, giving every bite a satisfying crunch.

The first time I made this tart was one of those impromptu kitchen experiments. I had a handful of beautiful tomatoes from the weekend farmer’s market, a sheet of puff pastry hiding in the freezer, and half a tub of ricotta that needed to be used up. The result? A dish that looked far more impressive than the sum of its parts. My family practically devoured it, and since then, it’s become a regular in our meal rotation.

It’s also incredibly versatile. You can serve it warm or at room temperature, which makes it perfect for gatherings. Plus, the prep is uncomplicated—even beginner cooks can pull it off with confidence. So if you’re looking for a dish that’s low on effort and high on flavor, this tomato ricotta tart might just be your new favorite go-to recipe.

Why You’ll Love This Heirloom Tomato Ricotta Tart Recipe

It’s Easy Enough for Weeknights, Fancy Enough for Guests

One of the best things about this heirloom tomato tart is just how straightforward it is to make. Store-bought puff pastry takes all the hard work out of the crust, so you can focus on layering in flavors. You’ll only need a handful of ingredients—most of which you probably already have on hand—and the whole dish comes together in under an hour, from prep to bake.

Packed with Rich, Layered Flavor

This tart has a bit of everything. The ricotta mixture is herby and creamy with a whisper of garlic and oregano, giving it depth without overpowering the tomatoes. The tomatoes themselves, especially if you use colorful heirloom varieties, add natural sweetness and acidity. A sprinkle of salt and pepper at the end enhances the fresh, clean flavors. And don’t forget the fresh basil on top—it’s the finishing touch that makes it feel bright and summery.

Perfect for Any Occasion

Whether you’re planning a Sunday brunch, looking for a vegetarian main dish, or need a side that pairs beautifully with grilled meats, this tart fits right in. It’s elegant without being fussy, and it travels well if you’re bringing it to a potluck or picnic. Since it’s delicious served warm or at room temperature, you won’t be stressing about timing it to the minute.

Family-Approved and Kid-Friendly

While it may look gourmet, this recipe has flavors even picky eaters enjoy. Kids love the flaky pastry, and the mild ricotta filling makes it approachable. You can even get them involved in laying out the tomato slices for a fun kitchen activity.

In short, this tart is everything we love about homemade food—it’s simple, beautiful, comforting, and downright delicious.

Health Benefits of this Heirloom Tomato Ricotta Tart

Tomatoes: A Fresh Source of Nutrients

Tomatoes aren’t just delicious—they’re also incredibly good for you. Packed with antioxidants like lycopene, tomatoes help fight free radicals in the body and may support heart health and reduce inflammation. Lycopene becomes even more potent when tomatoes are cooked, so this tart isn’t just satisfying—it’s doing your body a favor, too.

Tomatoes are also rich in vitamins A, C, and K, along with potassium and folate. These vitamins play a role in everything from immune function to bone health. Including tomatoes in your diet is a great way to enjoy a low-calorie, high-flavor ingredient that supports overall wellness.

Ricotta Cheese: Creamy, Light, and Protein-Rich

Ricotta cheese is often overlooked when people think of healthy dairy options, but it’s actually a smart choice. It’s lower in fat than many other cheeses, especially if you opt for part-skim ricotta. At the same time, it’s high in protein and calcium, making it a great addition to any balanced meal.

Because the cheese is blended with fresh herbs and garlic in this recipe, you’re adding flavor without needing extra salt or heavy seasonings. It’s a clean, satisfying filling that feels indulgent without being overly rich.

Herbs and Garlic: Small Ingredients, Big Benefits

Fresh basil and parsley are more than just flavor boosters. Basil contains anti-inflammatory compounds and essential oils that support digestion and overall health. Parsley is high in vitamins A, C, and K, and it’s great for freshening the palate. Garlic, meanwhile, is known for its immune-boosting and heart-healthy properties. Combined, these herbs bring freshness and health to every bite.

Puff Pastry: A Treat in Moderation

Puff pastry might not be a “health food” per se, but when used thoughtfully, it can absolutely fit into a balanced diet. This tart uses puff pastry as a vehicle to deliver nutrient-dense ingredients like tomatoes and ricotta, keeping portions in check while still offering satisfying texture and flavor.

All in all, this recipe strikes a nice balance. It’s comforting and satisfying, but it also offers real nutritional value thanks to its fresh, whole-food ingredients.

Preparation Time, Servings, and Nutritional Information

Total Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling/Rest Time: 5–10 minutes (optional, for easier slicing)
• Total Time: Approximately 50–60 minutes

Servings

This tart comfortably serves 6 people as a main dish or up to 8 people as a side or appetizer. If you’re making it for a brunch buffet, you can cut smaller squares to stretch it further.

Nutritional Information (Per Serving, Based on 6 Servings)

• Calories: 340
• Protein: 10g
• Fat: 22g
• Carbohydrates: 25g
• Fiber: 2g
• Sugars: 3g
• Calcium: 18% DV
• Vitamin C: 22% DV

Keep in mind that nutritional content may vary slightly depending on the specific brands of ingredients used, especially the puff pastry and ricotta.

Ingredients List of this Heirloom Tomato Ricotta Tart

Before we dive into the step-by-step instructions, let’s go over everything you’ll need to bring this beautiful tart to life. The ingredients are simple, accessible, and easy to find at most grocery stores.

Produce and Dairy

• 3 medium heirloom tomatoes, thickly sliced
  • These are the stars of the show. Look for ripe but firm tomatoes in various colors for the most visual appeal.
• 1 cup ricotta cheese
  • Go for full-fat or part-skim depending on your preference. Drain any excess moisture for a thicker, creamier filling.
• 1 garlic clove, minced
  • Adds depth and a savory edge to the creamy cheese mixture.
• ¼ cup chopped fresh parsley
  • Bright and earthy, parsley balances the richness of the ricotta.
• ⅓ cup chopped fresh basil, plus extra for garnish
  • Basil pairs perfectly with tomatoes, adding fragrance and fresh flavor.

Pantry and Baking

• 2 sheets store-bought puff pastry dough
  • These make this recipe quick and foolproof. Thaw according to package instructions before rolling.
• ½ teaspoon dried oregano
  • Just enough to enhance the herbs without overpowering the other flavors.
• Salt and freshly ground black pepper, to taste
  • Don’t skimp here. Seasoning is key to making the tomatoes and ricotta shine.

Other Essentials

• 1 egg
  • This helps bind the ricotta filling and adds richness.

With just a few pantry staples and fresh ingredients, you’re well on your way to making this rustic tart that tastes like something out of a fancy café.

Step-By-Step Cooking Instructions

Let’s walk through the process in detail so you can cook with confidence. From prepping the tomatoes to rolling out the puff pastry, every step here is designed to be straightforward and stress-free—even if it’s your first time making a savory tart.

Step 1: Prepare the Tomatoes

Before anything else, you’ll want to take a few moments to prep the tomatoes properly. This might seem like a small detail, but it makes a big difference in the final result. Heirloom tomatoes are juicy, and too much moisture can make your tart soggy. So here’s what you’ll do:

• Slice the tomatoes into thick, even rounds—about ½-inch thick is ideal.
• Lay them out in a single layer on a double layer of paper towels.
• Sprinkle lightly with salt to draw out excess moisture.
• Cover with another layer of paper towels and let them sit for about 10–15 minutes while you prepare the rest of the tart.

During this time, the salt will start to pull out the water, and the paper towels will absorb it. You’ll notice the difference when you bake—less sogginess, more concentrated tomato flavor.

Step 2: Preheat and Prepare the Baking Sheet

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

While the oven preheats, you can move on to the pastry.

Step 3: Roll Out the Puff Pastry

Start with two thawed sheets of puff pastry. If they’re stuck together or uneven, don’t worry—that’s easy to fix.

• Lightly flour your work surface and place the sheets side by side, overlapping slightly.
• Press them together at the seam so they form one large sheet.
• Using a rolling pin, gently roll the dough into a large rectangle, about ⅛ inch thick.
• Try to keep the edges even, but don’t stress about perfection—rustic charm is part of the appeal.

This step only takes a few minutes, and you’ll end up with a nice, thin, even layer of pastry that will bake into a crisp, golden crust.

Step 4: Make the Crust Border

To give the tart a beautiful raised edge and help contain the filling, you’ll create a simple border using extra strips of puff pastry.

• Cut 1-inch wide strips from all sides of the rolled-out dough. Set those strips aside.
• Brush the edges of the main rectangle lightly with water. This acts as glue.
• Place the strips on top of the wet edges to form a border, pressing gently to adhere.
• Trim any excess dough from the corners or sides so it looks neat and even.
• Once your border is in place, transfer the dough to the prepared baking sheet and pop it in the fridge to chill while you make the filling.

Chilling the pastry for even 10 minutes helps it stay crisp and puff up better during baking.

Step 5: Mix the Ricotta Filling

Now it’s time to mix up that creamy, flavorful filling that ties everything together.

• In a medium mixing bowl, combine:
  • 1 cup ricotta cheese
  • 1 egg
  • 1 minced garlic clove
  • ½ teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • ⅓ cup chopped fresh basil
  • A pinch of salt and a few grinds of black pepper
• Use a fork or whisk to mix until everything is smooth and evenly combined. You’re aiming for a thick, spreadable consistency.

If your ricotta seems a bit watery, feel free to drain it in a fine mesh sieve or cheesecloth for 10–15 minutes before using. A drier filling helps the tart hold its shape and avoids sogginess.

Step 6: Assemble the Tart

This is the fun part—putting it all together!

• Remove the chilled pastry from the fridge.
• Spoon the ricotta mixture into the center and spread it out evenly inside the crust border. A small offset spatula works great for this, but the back of a spoon works too.
• Arrange the tomato slices on top of the ricotta, slightly overlapping them in rows or concentric circles—whatever feels most satisfying to you.
• Lightly season the tomatoes with salt and freshly ground black pepper.

The tart is now ready for the oven, and it’s already looking beautiful.

Step 7: Bake to Golden Perfection

Slide the baking sheet into your preheated oven and bake for 25–30 minutes. Keep an eye on it after the 20-minute mark. What you’re looking for is:

• A puffed, deeply golden crust
• Tomatoes that have softened and started to caramelize slightly on the edges
• Ricotta that has set and looks just barely golden in spots

Once it’s done, remove the tart from the oven and let it cool for 5–10 minutes. This allows the filling to set up slightly, making it easier to slice and serve.

Step 8: Garnish and Serve

Right before serving, scatter a little extra chopped fresh basil over the top for a pop of color and freshness. If you’d like, you can also drizzle with a bit of good olive oil for a glossy finish.

The tart can be served warm, but it’s also fantastic at room temperature. This flexibility makes it perfect for gatherings, picnics, or make-ahead meals.

And just like that—you’ve made a tart that’s as stunning as it is satisfying.

How to Serve this Heirloom Tomato Ricotta Tart

Make It the Star or Let It Shine on the Side

This heirloom tomato ricotta tart is incredibly versatile when it comes to serving. You can dress it up as a main course or let it play a supporting role at the table. Either way, it’s going to steal some attention.

• As a main dish: Serve generous slices with a lightly dressed green salad—arugula with lemon vinaigrette is a personal favorite—and perhaps a bowl of soup or some roasted vegetables on the side.
• At brunch: Pair it with scrambled eggs, turkey bacon, or fresh fruit for a light but filling spread.
• As an appetizer: Cut the tart into smaller squares or strips and serve it on a platter as a finger-friendly starter.
• For lunch: Pack it into lunchboxes or picnic baskets. It’s delicious even after sitting out for a bit and doesn’t require reheating.
• With soup: It’s an amazing partner for a bowl of tomato basil soup or any creamy vegetable soup.

A few fresh basil leaves, an extra sprinkle of salt, or a drizzle of high-quality olive oil can go a long way in enhancing the finished dish.

Pairing Suggestions for this Heirloom Tomato Ricotta Tart

Drinks and Sides That Complement Every Bite

While this tart holds its own just fine, pairing it with the right sides or beverages can take the meal from good to great.

• Lemon-Dressed Greens: A crisp salad with peppery greens like arugula or watercress cuts through the richness of the ricotta and pastry.
• Grilled Vegetables: A side of grilled zucchini, bell peppers, or asparagus adds color and texture to your plate.
• Potato Dishes: Roasted baby potatoes or even a light potato salad can round out the meal if you’re looking for something heartier.
• Soup Pairings: Tomato soup, roasted red pepper bisque, or even a simple broth-based vegetable soup complements this tart beautifully.
• For kids: Serve with buttered noodles or sweet corn for a more familiar touch.

As for drinks:

• Sparkling water with lemon keeps the meal fresh and light.
• Chilled iced tea, especially mint or citrus blends, works well alongside the herbaceous flavors of the tart.
• If you’re serving it for brunch, fresh orange juice or a non-alcoholic spritzer with fruit slices makes the perfect finishing touch.

Keep reading for tips on storing, freezing, and reheating so you can make the most of every slice—even the leftovers.

Storage, Freezing & Reheating Instructions

Store Smartly to Keep It Fresh

One of the best things about this heirloom tomato ricotta tart—aside from how beautiful and tasty it is—is how well it stores. Whether you’re planning for leftovers or want to make it ahead, it’s easy to keep this tart tasting fresh and delicious.

If you’ve made the tart and have leftovers, allow it to cool completely at room temperature before storing. Once cooled:

• Wrap the leftover slices or whole tart tightly in plastic wrap or aluminum foil.
• Alternatively, transfer the slices to an airtight container with parchment paper between the layers to prevent sticking.
• Store in the refrigerator for up to 3 days.

Try to keep the tart in a single layer so that the delicate pastry doesn’t get crushed or soggy. The flavor will continue to develop, so the leftovers might even taste better the next day.

Freezing for Later

While puff pastry is best fresh, you can absolutely freeze this Heirloom Tomato Ricotta Tart if needed. The key is to freeze it the right way to maintain texture and flavor.

Here’s how:

• Allow the tart to cool completely after baking.
• Cut it into portions for easier reheating.
• Place the slices on a baking sheet lined with parchment and freeze them for 1–2 hours until firm.
• Once solid, transfer the slices to a freezer-safe zip-top bag or airtight container, separating layers with parchment paper.
• Freeze for up to 2 months.

When you’re ready to eat, there’s no need to thaw overnight—just bake from frozen for best results.

Reheating Without Losing That Flaky Crunch

To reheat and restore that golden, flaky crust, avoid the microwave if possible. Instead:

• Oven method: Preheat your oven to 350°F (175°C), place the tart on a baking sheet, and bake for about 10–15 minutes or until heated through and crisp on the edges.
• Toaster oven method: Great for individual slices. Heat for 8–10 minutes at 350°F.
• If you must use a microwave, heat in short intervals (20–30 seconds), and expect a softer texture.

Avoid covering the tart when reheating in the oven—it needs exposure to dry heat to get that crispiness back.

Common Mistakes to Avoid in this Heirloom Tomato Ricotta Tart

Don’t Skip the Tomato Prep

One of the easiest ways to end up with a soggy tart is to skip the tomato-drying step. Tomatoes hold a lot of water, and when baked directly on top of the ricotta and pastry, that liquid can seep into the crust. By salting and pressing the slices between paper towels, you remove the excess moisture, resulting in a cleaner, crisper bite.

Be Gentle with the Puff Pastry

Overworking puff pastry can lead to a dense crust instead of the light, flaky texture we want. When rolling it out, try not to press too hard or stretch it too thin. Use just enough flour to keep it from sticking, and always chill it before baking to help the layers puff up beautifully.

Avoid Overloading the Tart

It can be tempting to load on extra tomatoes or cheese, but too much filling can weigh down the pastry and prevent it from crisping. Stick to the measurements in the recipe, and resist piling the ingredients too high.

Don’t Forget to Season

Every component of the tart benefits from a little seasoning. Salt the tomatoes, add salt and pepper to the ricotta mix, and taste as you go (especially when mixing the filling). Underseasoning is a common mistake that leads to flat, bland flavors.

Not Letting It Cool Before Cutting

Once the tart is out of the oven, give it at least 5–10 minutes to rest. Cutting it too soon can result in a messy presentation, with filling spilling out and crust tearing. A short rest time allows everything to settle and makes slicing much easier and cleaner.

Pro Tips of this Heirloom Tomato Ricotta Tart

Use Heirloom Tomatoes for the Best Flavor and Look

Heirloom tomatoes bring not just amazing taste but also stunning color and variety. Their slightly irregular shapes and varying shades of red, orange, yellow, and even purple give this tart a rustic, artisanal look that’s perfect for entertaining. If you can’t find heirlooms, any ripe, flavorful tomato will work—but heirlooms really make the dish pop.

Drain Ricotta for a Firmer, Creamier Filling

If your ricotta has a lot of liquid, take a few extra minutes to drain it before mixing. Place it in a fine mesh sieve over a bowl, cover with plastic wrap, and let it sit in the fridge for 15–20 minutes. This simple step ensures a thicker, more luxurious filling that won’t run or water down the pastry.

Chill the Pastry Before Baking

Once your tart is assembled, give it a quick chill in the fridge before baking—about 10 minutes is all you need. Cold pastry puffs better in the oven and holds its shape more effectively, especially the raised crust edges.

Don’t Overmix the Ricotta Filling

Mix just until combined. Overmixing can introduce too much air, which might cause the filling to puff unevenly or crack. A gentle hand keeps the texture smooth and luscious.

Bake on the Middle Rack

Position your baking sheet on the middle rack for even browning and baking. Too close to the top, and the tomatoes might burn; too close to the bottom, and the crust could cook unevenly. The middle rack strikes the perfect balance.

Frequently Asked Questions (FAQs)

Can I use regular tomatoes instead of heirloom?

Absolutely! While heirloom tomatoes provide amazing flavor and color, you can use any ripe tomato variety you have on hand. Roma or vine-ripened tomatoes are great substitutes. Just make sure to follow the same drying process to reduce moisture.

Is it okay to make this Heirloom Tomato Ricotta Tart ahead of time?

Yes, this tart is ideal for making ahead. You can assemble the entire tart and refrigerate it for up to 4 hours before baking. Alternatively, bake it fully and then reheat gently in the oven before serving.

Can I use frozen puff pastry straight from the freezer?

Puff pastry must be thawed before you work with it. Trying to roll or shape it while frozen can cause it to crack or break. Follow the package instructions for thawing—usually 30–40 minutes at room temperature or overnight in the fridge.

What’s the best way to make this tart gluten-free?

You can substitute a gluten-free puff pastry if you can find one at your local store. Some brands offer good-quality versions in the freezer section. Make sure to check labels to ensure it’s truly gluten-free.

Is there a vegan alternative to ricotta cheese?

Yes, you can use a store-bought vegan ricotta or make your own with soaked cashews blended with lemon juice, garlic, and herbs. Be sure to adjust the moisture level so it’s not too watery.

Can I add other vegetables to the tart?

Certainly! Thinly sliced zucchini, caramelized onions, or roasted red peppers work beautifully. Just make sure any added vegetables are cooked or roasted first to avoid excess moisture.

How can I prevent the crust from puffing up too much in the center?

Because you’re layering the center with filling, it usually doesn’t puff excessively. But if you’re concerned, you can dock the center (prick it with a fork) before adding the filling to release extra steam and help it stay flat.

Can I serve this tart cold?

Yes, the tart tastes wonderful at room temperature or even chilled. It’s a great make-ahead dish for picnics or outdoor gatherings where keeping food hot isn’t practical.

How do I make it more filling as a meal?

Serve it alongside hearty sides like roasted potatoes, lentils, or a grain-based salad such as couscous or quinoa. You could also add a side of grilled chicken or fish for extra protein.

Can kids help make this?

Definitely! Kids can help roll out the pastry, mix the filling, or lay out the tomato slices. Just be sure to supervise any steps involving knives or hot ovens.

Conclusion & Call to Action

This Heirloom Tomato Ricotta Tart is the kind of dish that never fails to impress. It’s fresh yet indulgent, rustic yet elegant, and simple enough to make even on a weeknight. Whether you’re serving it to a group of friends at brunch or enjoying a quiet dinner at home, it always hits the mark.

One of my favorite things about this recipe is how flexible it is. You can swap in other veggies, adjust the herbs to your taste, and even use different cheeses depending on what you have in the fridge. But at its heart, the combination of flaky pastry, creamy ricotta, and juicy, sun-ripened tomatoes is what makes it truly special.

If you try this tart, I’d love to hear how it turned out for you. Share your experience in the comments, or snap a photo and tag me on social media—I always love seeing your kitchen creations. And if you’re looking for more easy, flavor-packed recipes like this one, be sure to check out the rest of the blog.

Now go grab those tomatoes and pastry sheets, and let’s get baking—you’re going to love what comes out of your oven.

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