Tomato and Ricotta Tart

Name: Tomato and Ricotta Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 sheet of store-bought puff pastry; 2 cups fresh tomatoes (mixed red and yellow), sliced; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 egg; 1 tablespoon fresh basil, chopped; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Baked Favorites

When I first made this Tomato and Ricotta Tart, I was instantly smitten by the vibrant colors and rich flavors that danced on my palate. I love how the creamy ricotta contrasts delightfully with the juicy, roasted tomatoes, creating a dish that is as beautiful as it is delicious. Perfect for gatherings or a cozy dinner at home, this tart brings fresh ingredients together in a way that's both comforting and elegant. It's definitely a recipe that I keep coming back to over and over again.

Created by

Ione Rutherford

Last updated on 2026-01-08T11:18:46.468Z

As I experimented with various combinations of ingredients, I stumbled upon this perfect pairing of tomatoes and ricotta. The burst of flavor from each tomato combined with the creamy richness of ricotta creates a memorable dish that your guests will rave about. Plus, using store-bought pastry saves time, allowing me to focus on elevating the filling with herbes de Provence for an added touch of sophistication.

One of my favorite tips is to use a mix of both red and yellow tomatoes for visual appeal and a richer flavor profile. When they roast, their natural sweetness intensifies, balancing beautifully with the mild ricotta. Every bite feels like a celebration of summer, making this tart a go-to for warm evenings and special gatherings.

Why You Will Love This Recipe
A delightful combination of creamy ricotta and fresh tomatoes
Beautiful presentation makes it perfect for entertaining
Easy to prepare with store-bought pastry for a quick meal

Unlocking the Flavor

The balance of creamy ricotta and sweet roasted tomatoes is what makes this tart a standout. Ricotta acts as a base that not only adds creaminess but also absorbs the flavors of the other ingredients. Mixing in freshly chopped basil elevates the herbaceous notes, making each bite a vibrant experience. For an extra layer of flavor, consider adding a pinch of garlic powder or a squeeze of lemon juice to the ricotta mixture. This will add brightness that beautifully complements the richness of the cheese and the sweetness of the tomatoes.

Tomatoes are the star of this dish, and their quality significantly impacts the outcome. I recommend using a mix of heirloom varieties for their diverse flavors and beautiful colors. Roasting them concentrates their sweetness and gives the tart a lovely caramelized finish. If tomatoes aren’t in season, sun-dried tomatoes can serve as a viable substitute. Just rehydrate them in warm water for 15 minutes before using, enhancing both flavor and texture.

Perfecting the Pastry

Using store-bought puff pastry saves time without compromising quality. When rolling it out, ensure it’s approximately 1/8 inch thick for the perfect flakiness. The key to a successful crust is docking the base with a fork to prevent bubbles from forming during baking. If you prefer a homemade touch, consider making a quick shortcrust pastry. Just mix 1 1/4 cups all-purpose flour with 1/2 cup cold butter until crumbly, add a pinch of salt and water to bind, then chill before rolling.

For an extra crunch, brush the pastry with an egg wash before baking. This gives a beautiful golden sheen and enhances the texture. Once baked, let the tart cool for at least five minutes. This resting time allows the filling to set slightly, making slicing easier without losing the filling. Serve warm or at room temperature for the best taste experience.

Ingredients

For the Tart

1 sheet of store-bought puff pastry
2 cups fresh tomatoes (mixed red and yellow), sliced
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
Salt and pepper to taste

Make sure to let the puff pastry thaw completely before using it for a flaky texture.

Instructions

Prepare the Pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and fit it into a tart pan. Puncture the base with a fork to prevent bubbling.

Mix the Filling

In a bowl, combine ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper. Mix until well combined.

Layer with Tomatoes

Spread the ricotta mixture evenly over the pastry. Arrange the sliced tomatoes on top, drizzling a little olive oil and sprinkling with salt and pepper.

Bake the Tart

Bake for about 30 minutes, or until the pastry is golden and the tomatoes are roasted. Let it cool for a few minutes before slicing.

Serve warm or at room temperature for the best flavor.

Pro Tips

Feel free to add other vegetables like zucchini or bell peppers for extra flavor and nutrition. This tart also pairs wonderfully with a fresh salad on the side.

Serving Suggestions

This Tomato and Ricotta Tart pairs well with a simple green salad dressed in balsamic vinaigrette. The tart's creamy richness balances nicely with the acidity of the dressing, creating a harmonious meal. For a heartier option, serve alongside roasted vegetables or a grain salad with quinoa or farro, which adds a nutty flavor and enhances texture.

To elevate the dish further, consider garnishing with additional fresh basil or a drizzle of high-quality olive oil just before serving. A sprinkle of red pepper flakes can add a subtle kick, making it appealing to those who enjoy a bit of heat.

Storage and Make-Ahead Tips

This tart is an excellent make-ahead option. You can prepare it entirely in advance and store it in the fridge for up to 24 hours before baking. Alternatively, bake the tart, let it cool completely, and wrap it tightly in plastic wrap. It can be stored in the fridge for about 2-3 days. When reheating, pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisped.

For longer storage, consider freezing the unbaked tart. Assemble it, wrap tightly in plastic, and then in aluminum foil to prevent freezer burn. It will keep for up to three months. When ready to bake, no need to thaw—just increase the baking time by 10-15 minutes, ensuring the pastry remains golden and the filling is fully cooked.

Questions About Recipes

→ Can I make this tart in advance?

Yes, you can prepare the tart a day ahead and bake it just before serving. It can also be enjoyed cold.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or cream cheese as a substitute, but the flavor will slightly change.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.

→ What other toppings work well with this tart?

You can get creative and add caramelized onions, grilled vegetables, or even some sliced olives for added flavor.