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Bright heirloom tomatoes and flaky pastry come together in this 45-minute tart with creamy ricotta and fresh herbs. Slow roasting locks in flavor while keeping the crust crisp.
Bright slices of heirloom tomato rest on a crisp pastry with creamy cheese and herbs, ready in under an hour.
Layers of colorful heirloom tomatoes arranged over flaky pastry offer a delightful interplay of textures and bright summer flavors. A light brushing of olive oil and fresh thyme releases delicate aromas that fill the kitchen.
The crust, rolled to an even thickness and baked at 400 degrees Fahrenheit, crisps to a golden edge without sogginess, providing just the right sturdy base. Soft ricotta cheese spreads beneath the tomatoes, adding a subtle richness that complements their acidity.
Balancing sweet, tart, and savory notes, this tart relies on careful slicing and slow roasting for 25 minutes to draw out the tomatoes’ natural juices without overwhelming the pastry. A sprinkle of flaky sea salt at the end sharpens the overall taste experience.
Recipe Overview
Why This Recipe Works
Key reasons why this tomato tart appeals to seasonal eaters and flavor seekers alike.
Why We Love It
- Showcases heirloom tomatoes’ complex colors and fruity acidity
- Uses a homemade or store-bought puff pastry for accessible texture contrast
- Incorporates fresh herbs that add a floral brightness without overpowering
- Combines ricotta and parmesan for a creamy yet sharp layered cheese profile
- Perfect balance of roasting time prevents watery crust while intensifying flavor
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Key Ingredients
Heirloom tomatoes bring more concentrated flavor and striking hues, which become juicier yet firm when slow-roasted. Using room temperature ricotta cheese spreads easily and melds smoothly with the tomatoes, preventing soggy spots.
These fresh ingredients work together to highlight the rich taste of heirloom tomatoes on a flaky base.
- For the Base
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 egg, beaten for egg wash
- For the Filling
- 1 cup ricotta cheese, room temperature
- 1/4 cup grated parmesan cheese
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
- For the Topping
- 4 cups heirloom tomatoes, sliced about 1/4 inch thick
- 1 tablespoon olive oil
- Flaky sea salt for finishing
- Fresh basil leaves for garnish
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Equipment Needed
Step-by-Step Instructions
Follow these steps carefully to assemble and bake the tart, ensuring a crisp crust and flavorful tomatoes.
Pro Tip
Slice the tomatoes about a quarter-inch thick to ensure they cook evenly and release enough juice to flavor the tart without making the crust soggy.
Success Tips
- Use thicker tomato slices to reduce moisture leaking onto the crust during baking.
- Press the ricotta mixture gently to form a smooth, even base that holds the tomatoes securely.
- Chill the puff pastry before rolling to make it easier to handle and prevent tearing.
- Avoid overcrowding tomato slices to ensure even roasting and crisp edges.
- Let the tart cool slightly before slicing to prevent juices from spilling.
Try these ingredient swaps if you need to adapt or simplify the recipe.
Substitutions
- Replace ricotta cheese with goat cheese for tangier flavor and creamier texture.
- Use store-bought pie crust if puff pastry is unavailable, though texture will differ.
- Swap fresh thyme with rosemary or oregano leaves to change the herb profile.
- Substitute heirloom tomatoes with ripe cherry tomatoes cut in halves for smaller tartlets.
- Use grated mozzarella instead of parmesan for a milder taste.
Frequently Asked Questions
Q: Can I freeze this tart?
A: Freezing is not recommended as the tomatoes release too much moisture, which can ruin the crust texture upon thawing.
Q: Can this be made ahead of time?
A: You can prepare the base and cheese layer a day ahead but add tomatoes and bake on the day of serving.
Q: What if I don’t have fresh herbs?
A: Dried thyme can be used at half the amount, but fresh herbs provide a brighter aroma and better flavor.
Q: Is it possible to make a gluten-free version?
A: Using a gluten-free puff pastry substitute works, but baking times may vary and the texture may differ slightly.
Guidance on how to store leftovers properly to maintain flavor and texture.
Storage and Reheating
- Cover the tart with plastic wrap or foil and refrigerate for up to 2 days.
- Reheat in a 350-degree oven for 10 minutes to re-crisp the crust before serving.
- Avoid microwaving leftovers as this softens the pastry and makes it soggy.
Serve alongside these items for a balanced meal or refreshing contrast.
What to Serve With It
- Light arugula salad with lemon vinaigrette
- Chilled white wine such as Sauvignon Blanc
- Roasted seasonal vegetables seasoned with herbs
Heirloom Tomato Tart Recipe
Ingredients
- For the Base
- ☐ 1 sheet puff pastry, thawed
- ☐ 1 tablespoon olive oil
- ☐ 1 egg, beaten for egg wash
- For the Filling
- ☐ 1 cup ricotta cheese, room temperature
- ☐ 1/4 cup grated parmesan cheese
- ☐ 2 teaspoons fresh thyme leaves
- ☐ Salt and freshly ground black pepper to taste
- For the Topping
- ☐ 4 cups heirloom tomatoes, sliced about 1/4 inch thick
- ☐ 1 tablespoon olive oil
- ☐ Flaky sea salt for finishing
- ☐ Fresh basil leaves for garnish
Instructions
- 1 Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- 2 Roll the puff pastry onto the parchment and prick all over with a fork to prevent bubbling during baking; brush the edges with beaten egg to encourage browning.
- 3 Bake the pastry base for 10 minutes until it begins to turn golden and firm but not fully cooked.
- 4 Meanwhile, in a bowl, mix ricotta with parmesan, fresh thyme, salt, and pepper until combined and creamy.
- 5 Spread the cheese mixture in an even layer over the partially baked pastry, stopping about an inch from the edges.
- 6 Arrange the tomato slices tightly over the cheese layer, slightly overlapping for coverage; drizzle with olive oil and season with salt and pepper.
- 7 Return the tart to the oven and bake for 20 minutes or until tomatoes soften but edges remain crisp and cheese bubbles faintly.
- 8 Remove from oven and let cool briefly on a wire rack before garnishing with fresh basil leaves and flaky sea salt.
- 9 Slice and serve warm or at room temperature for the best texture contrast.
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