Heirloom Tomato Tart

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

To Make:

  1. Make sure your puff pastry is fully thawed before using it, or it will crack when you are trying to use it.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. On a medium baking sheet, lay out the puff pastry.
  4. Spread the ricotta evenly across the dough, leaving about 1/2 inch around the edges.
  5. 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.
  6. Fold the edges that you did not cover with ricotta over to make a lip, holding that tomatoes in place.
  7. 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!).
  8. Allow to cool for 5-10 minutes.
  9. Once the pastry has cooled a bit, dollop the pesto across the tart and break the buffalo mozzarella and add on top as well.
  10. Lastly, sprinkle with parsley. Cut the tart and serve!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: