I love tomatoes and I wanted to make something that really highlights them in all their deliciousness. I wanted something simple, yet elevated enough that I could serve it at a party and appear to be fancy! The key here is buying puff pastry dough already made – if you do that, then this recipe is a breeze. Feel free to make your own dough though if you are adventurous – I prefer to by mine becuase it is a long, painful process that I do not feel it is worth it! Anyways, this tart is so tasty and it is so fun having a savory puff pastry tart. It is filled with ricotta, tomatoes, pesto and mozzarella – similar flavors to a caprese salad or a pizza, but much more elevated. It doesn’t get much better than this.
- 1 Puff Pastry – fully thawed (I used pre-made, frozen)
- 1/2 Cup Ricotta Cheese
- 3-4 Heirloom Tomatoes (get a variety of colors and sizes)
- 1/3 Cup Pesto
- 3-4oz Buffalo Mozzarella
- 2 Tbsp Olive Oil
- 1-2 Tbsp Parsley, chopped finely
- Salt & Pepper, to taste
- Serves: 2-4
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 60 Minutes
- Make sure your puff pastry is fully thawed before using it, or it will crack when you are trying to use it.
- Preheat the oven to 400 degrees Fahrenheit.
- On a medium baking sheet, lay out the puff pastry.
- Spread the ricotta evenly across the dough, leaving about 1/2 inch around the edges.
- Place the tomatoes on top of the ricotta. You can overlay them to fit more – I was able to fit ~13 slices. Drizzle with the olive oil and sprinkle with salt and pepper.
- Fold the edges that you did not cover with ricotta over to make a lip, holding that tomatoes in place.
- Place in the oven for 30-40 minutes until the pastry is fully cooked and starts to brown on the edges (start checking at the 25 minutes mark and place back in the oven in increments of 5 minutes until its ready – this will prevent burning!).
- Allow to cool for 5-10 minutes.
- Once the pastry has cooled a bit, dollop the pesto across the tart and break the buffalo mozzarella and add on top as well.
- Lastly, sprinkle with parsley. Cut the tart and serve!
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