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Heirloom Tomato Ricotta Tart: A Summer Showstopper

Heirloom Tomato Ricotta Tart

A colorful savory tart featuring all-butter puff pastry, creamy ricotta-Parmesan filling, fresh basil, and sliced heirloom tomatoes. Serve it warm or at room temperature as a first course, light lunch, or brunch centerpiece.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet, about 8 ounces (225 g) All-butter puff pastry, thawed but kept cold
  • 1 cup, about 225-250 g Whole-milk ricotta
  • 1/2 cup, about 45-50 g Finely grated Parmesan
  • 1 clove Large garlic clove, finely grated or minced
  • 1 tablespoon Fresh basil, chopped, plus more for finishing
  • 1/2 teaspoon, plus more for the tomatoes Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Topping
  • 1-1 1/4 pounds Ripe heirloom tomatoes, sliced 1/4 inch thick
  • 1 egg Large egg, beaten
  • 1 tablespoon Extra-virgin olive oil
Finishing
  • As needed Flaky sea salt

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. For the best pastry lift and browning, place a heavy baking sheet in the oven while it preheats.
  2. Arrange the tomato slices in a single layer on paper towels or a clean kitchen towel. Sprinkle them lightly with salt and let them drain for 20-30 minutes, then pat them thoroughly dry.
  3. Unroll the cold puff pastry onto the parchment-lined baking sheet. Lightly score a 1/2-inch border around the edge without cutting all the way through, then prick the center several times with a fork.
  4. Brush the pastry border with beaten egg. For a crisper base, pre-bake the pastry for 8-10 minutes, then gently press down any puffed center.
  5. Stir together the ricotta, Parmesan, garlic, chopped basil, kosher salt, and black pepper. Spread this mixture evenly inside the pastry border.
  6. Arrange the dried tomato slices slightly overlapping across the ricotta layer. Drizzle with the olive oil and season the tomatoes lightly with pepper.
  7. Bake for 25-35 minutes, until the pastry is deeply golden and crisp and the ricotta is set. If the pastry edges brown too quickly, loosely cover them with foil.
  8. Cool the tart for 10-15 minutes before slicing. Finish with fresh basil, flaky sea salt, and another small drizzle of olive oil, then serve warm or at room temperature.

Notes

The most important step is draining and thoroughly patting the tomatoes dry. Keep the puff pastry cold until it goes into the oven, and let the baked tart rest before slicing so the ricotta filling firms slightly. Optional variations include adding 2-3 ounces of soft goat cheese, replacing some Parmesan with Pecorino Romano, spreading a thin layer of basil pesto beneath the ricotta, or using thyme, oregano, or chives alongside the basil.