Summer Tomato Tart
Celebrate the vibrant flavors of summer with this irresistible Summer Tomato Tart—a stunning centerpiece that combines sweet, juicy heirloom or cherry tomatoes with creamy ricotta and sharp Parmesan cheese atop a buttery puff pastry crust. This easy-to-make recipe features a crisp golden border achieved through a simple egg wash, while a drizzle of honey adds a touch of sweetness that beautifully complements the caramelized tomatoes. Fresh basil provides the perfect herbaceous finish, making every bite a fragrant delight. Ideal for casual gatherings or as a light lunch, this tart can be served warm or at room temperature, creating an unforgettable dish that showcases the season's best produce. Ready in under an hour, this recipe brings together simplicity, elegance, and enchanting Mediterranean flavors.
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Recipe Information
Ingredients
- 1 sheet Pre-made puff pastry sheet
- 500 g Heirloom or cherry tomatoes
- 200 g Ricotta cheese
- 50 g Parmesan cheese, grated
- 10 leaves Fresh basil leaves
- 2 tbsp Olive oil
- 1 tsp Honey
- 2 cloves Garlic, minced
- 1 egg Egg, beaten
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the puff pastry sheet into a rectangle roughly 9x12 inches (23x30 cm). Transfer the pastry to the prepared baking sheet.
Using a sharp knife, score a 1-inch (2.5 cm) border around the edges of the pastry, being careful not to cut all the way through. This will form the tart's crust.
In a small bowl, mix the ricotta, Parmesan, garlic, salt, and black pepper until well combined.
Spread the ricotta mixture evenly within the scored border of the pastry.
Slice the tomatoes into thin rounds or halves, depending on their size. Arrange them over the ricotta mixture, slightly overlapping to create a colorful display.
Drizzle the tomatoes lightly with olive oil and honey.
Brush the beaten egg over the scored border of the pastry to help it achieve a golden brown color during baking.
Bake the tart in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden and the tomatoes are slightly caramelized.
Remove the tart from the oven and allow it to cool for 5 minutes.
Garnish with fresh basil leaves. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 290 mg | 6% | |
*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.
