Description
This heirloom tomato ricotta tart is a delicious blend of creamy ricotta, juicy tomatoes, and crispy puff pastry. Perfect for brunch, lunch, or a light dinner.
Ingredients
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3 medium heirloom tomatoes, thickly sliced
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2 sheets puff pastry
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¼ cup chopped parsley
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⅓ cup chopped basil (plus more for garnish)
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1 cup ricotta cheese
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1 egg
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1 garlic clove, minced
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½ tsp dried oregano
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Salt and pepper to taste
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment.
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Lay tomato slices on paper towels, salt, and cover with more towels. Let sit 10–15 minutes.
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On a floured surface, press and roll pastry into a rectangle, ⅛ inch thick.
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Cut 1-inch border strips, brush edges of main dough with water, and place strips to form a raised crust. Chill dough.
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Mix ricotta, egg, garlic, oregano, parsley, and basil in a bowl. Season with salt and pepper.
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Spread ricotta mixture inside the tart. Layer tomato slices.
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Bake for 25–30 minutes until golden brown.
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Garnish with extra basil and serve warm or at room temperature.
Notes
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For best results, drain ricotta before mixing.
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Tomatoes must be salted and dried to prevent soggy crust.
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Tart can be served warm or at room temp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: Mediterranean-inspired