Herbed Tomato Tart
Elevate your summer dining experience with this Herbed Tomato Tart, a stunning and delicious way to showcase juicy heirloom tomatoes and fragrant fresh herbs. Featuring a flaky puff pastry crust topped with a creamy ricotta and parmesan cheese blend, this tart comes alive with the earthy freshness of basil and thyme. The tomatoes, arranged in a vibrant, shingled pattern, are lightly caramelized in the oven for a burst of natural sweetness, while a drizzle of olive oil enhances their rich flavor. Perfect as a light lunch, a showstopping appetizer, or a side dish, this easy-to-make tart is ready in under an hour. Serve it warm or at room temperature and let the contrasting textures and fragrant herbs steal the spotlight on your summer table!
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 4 medium heirloom tomatoes
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese
- 0.25 cup fresh basil leaves
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
- 1 clove garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large egg
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
Roll out the puff pastry sheet on a lightly floured surface into a rectangle roughly 10x14 inches.
Transfer the puff pastry to a parchment-lined baking sheet and score a 1-inch border around the edges, being careful not to cut all the way through.
Prick the center of the puff pastry (inside the border) with a fork to prevent it from puffing up too much during baking.
In a mixing bowl, combine ricotta cheese, parmesan cheese, minced garlic, chopped basil, thyme leaves, salt, and black pepper. Stir until well combined.
Spread the cheese mixture evenly over the center of the puff pastry, staying within the scored border.
Slice the heirloom tomatoes into 1/4-inch thick rounds and lightly pat them dry with a paper towel to remove excess moisture.
Arrange the tomato slices over the cheese mixture, slightly overlapping them to create a shingled pattern.
Brush the edges of the puff pastry with a beaten egg to help it achieve a golden-brown color as it bakes.
Drizzle olive oil over the tomatoes and sprinkle a bit of extra thyme and parmesan cheese, if desired.
Bake the tart in the preheated oven for 30 minutes, or until the pastry is golden and the tomatoes are slightly caramelized.
Allow the tart to cool slightly, garnish with additional fresh basil leaves, and serve warm or at room temperature.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 230 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.
