Indulge in the flavors of summer with our savory Tomato Ricotta Tart nestled in a golden puff pastry crust. Bursting with juicy tomatoes, creamy ricotta, and a medley of cheeses, this dish promises to elevate your dining experience with every bite. Perfect for brunches, lunches, or light dinners, this recipe is a delightful addition to any table.
In our household, the Tomato Ricotta Tart has become a cherished favorite, especially during the warmer months. One lazy Sunday afternoon, I decided to surprise my husband with this tart for lunch. As the aroma of freshly baked puff pastry filled the air, my husband’s curiosity piqued. With the first bite, he was hooked. The combination of sweet tomatoes, rich ricotta, and aromatic garlic transported us to a quaint Italian trattoria. Since then, this tart has become a staple in our home, whether it’s a casual family meal or a gathering with friends. It’s a dish that never fails to impress and leaves us longing for more.
Why This Tomato Ricotta Tart Is Worth Trying:
- Bursting with Freshness: Juicy tomatoes take center stage, complemented by a creamy blend of ricotta, mozzarella, and Parmesan cheeses.
- Effortlessly Elegant: With its beautiful presentation and gourmet flavors, this tart is perfect for entertaining or simply treating yourself to something special.
- Versatile and Flavorful: Whether served as an appetizer, light lunch, or side dish, this tart offers a burst of Mediterranean flavors that will leave your taste buds tingling.
Ingredients:
- 1 sheet of puff pastry (about 225 grams or 0.5 lb), thawed
- 4 to 6 fresh tomatoes (approximately 500 grams or 1.1 lb)
- ½ teaspoon Kosher salt
- ½ cup Ricotta cheese (homemade if possible), about 120 grams or 0.25 lb
- ½ cup (2 ounces) shredded Mozzarella cheese (about 60 grams)
- ½ cup (2 ounces) grated Parmesan cheese (about 60 grams)
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced, divided
- 1 tablespoon fresh basil, chopped for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to form an 11-inch square. Fit it into a 9-inch round tart pan with a removable bottom, trimming the excess pastry. Prick the bottom with a fork and place it in the freezer for 30 minutes.
- Line the pastry with crumpled parchment paper filled with dried beans or pie weights. Bake for 25 minutes, then remove the parchment paper and weights. Return to the oven for an additional 10 minutes until golden brown. Let it cool for 10 minutes.
- Slice the tomatoes into ¼-inch thick slices and place them on paper towels. Sprinkle with salt and let them drain for 30 minutes. Blot the tops dry with paper towels.
- In a small bowl, whisk together 1 tablespoon of olive oil and 1 minced clove of garlic.
- In another bowl, mix the Ricotta cheese, Mozzarella cheese, Parmesan cheese, pepper, remaining minced garlic clove, and remaining tablespoon of olive oil.
- Reduce the oven heat to 375°F (190°C).
- Spread the Ricotta mixture evenly over the cooled tart shell. Arrange the tomato slices in overlapping circles on top. Drizzle the garlic and olive oil mixture over the tomatoes.
- Bake for 20 to 25 minutes until the cheese is bubbling and the tomatoes are slightly wilted.
- Allow the tart to cool for 5 minutes on a wire rack before sprinkling with basil. Remove from the tart pan and transfer to a serving platter or cutting board.
Notes:
- For a variation, try adding thinly sliced onions or fresh herbs to the ricotta mixture.
- You can use store-bought puff pastry for convenience, but homemade pastry adds an extra touch of decadence.
- Serve the tart warm or at room temperature for the best flavor experience.
