Rustic Tomato Tart
Embrace the flavors of summer with this Rustic Tomato Tart, a delightful blend of simplicity and sophistication. This recipe combines a buttery puff pastry crust with a creamy ricotta and Parmesan filling, all topped with juicy, perfectly ripe tomatoes seasoned with fresh basil, thyme, and a drizzle of olive oil. With minimal prep time and an aromatic, golden-brown crust brushed with egg wash, this tart is as easy to make as it is impressive to serve. Perfect as a light lunch, an appetizer, or a centerpiece for a rustic dinner, this savory tart delivers a medley of fresh, garden-inspired flavors in every bite. Whether enjoyed warm from the oven or at room temperature, the Rustic Tomato Tart is a show-stopping dish that celebrates the best of seasonal ingredients.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 3 medium-sized ripe tomatoes
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 10 fresh basil leaves
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg
Instructions
Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan or form a rustic freeform tart on a baking sheet.
Place the puff pastry into the tart pan or on the baking sheet and trim any excess pastry from the edges.
Prick the bottom of the pastry all over with a fork to prevent it from puffing up during baking.
In a bowl, mix the ricotta cheese with grated Parmesan, chopped basil (reserve some for garnish), fresh thyme, salt, and pepper.
Spread the ricotta mixture evenly over the bottom of the tart crust, leaving about a 1-inch border around the edges.
Slice the tomatoes thinly and lay them over the ricotta mixture, slightly overlapping each slice.
Drizzle the olive oil over the tomatoes and sprinkle with a bit more salt and pepper.
Beat the egg in a small bowl and brush the edges of the pastry with the beaten egg to encourage a golden brown crust.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove the tart from the oven and let it cool slightly before garnishing with the reserved basil leaves.
Slice and serve the tomato tart warm or at room temperature.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 14.7 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1966 mg | 151% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3070 mg | 65% | |
*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.
