Heirloom Tomato Tart
Savor the vibrant flavors of summer with this elegant Heirloom Tomato Tart, a show-stopping recipe that perfectly balances simplicity and sophistication. Featuring a buttery, flaky puff pastry base, this tart is layered with a creamy ricotta-Parmesan filling infused with fresh basil and garlic for an herby richness. Crowned with juicy, colorful slices of heirloom tomatoes and a drizzle of olive oil, this dish bakes to golden perfection, offering a beautiful medley of textures and flavors. Perfect for brunch, lunch, or as an appetizer, this tart is as versatile as it is stunning, and it's ready in under an hour. Garnish with additional fresh basil and serve warm or at room temperature to highlight the tomatoes' natural sweetness and the flaky puff pastry's irresistible crispiness.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet (thawed if frozen)
- 4 medium heirloom tomatoes
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves (chopped)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 large egg (beaten)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface to smooth it out. Transfer it to the prepared baking sheet.
Using a sharp knife, score a border about 1 inch from the edges of the pastry. Be careful not to cut all the way through. This will create a raised crust as it bakes.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, minced garlic, chopped basil, and 1/2 teaspoon of salt. Mix until smooth.
Spread the cheese mixture evenly within the scored border of the puff pastry.
Slice the heirloom tomatoes into thin rounds, about 1/4 inch thick. Gently blot them with paper towels to remove excess moisture.
Arrange the tomato slices on top of the cheese mixture, slightly overlapping them. Sprinkle the remaining 1/2 teaspoon of salt and the black pepper over the tomatoes.
Brush the exposed edges of the puff pastry with the beaten egg to give it a golden, shiny finish.
Drizzle the olive oil over the tomatoes.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the tomatoes are slightly caramelized.
Remove the tart from the oven and let it cool slightly. Garnish with additional fresh basil leaves if desired.
Slice the tart into pieces and serve warm or at room temperature.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
