Tomato Tart Recipe

I absolutely adore this recipe because it masterfully combines the flaky, buttery goodness of puff pastry with the vibrant, juicy flavors of ripe tomatoes and creamy ricotta. Every bite feels like a delightful hug for my taste buds, making it my go-to comfort food whenever I want to impress myself and my friends.

My passion lies in crafting recipes that emphasize the wonders of fresh, peak-season ingredients. This Tomato Tart does just that.

With paper-thin fresh tomatoes atop a flaky puff pastry, the creaminess of fresh ricotta and a touch of Parmesan, it’s a delightful mélange. A drizzle of olive oil, a touch of Dijon mustard, and fresh thyme add some pretty insane aromatic depth.

This is a simple, elegant dish. The flavors of the tart are rich and layered, yet the tomato is the unmistakable star.

Fresh basil is the only garnish it needs. This tart is crazy rich in vitamins and antioxidants, which is thanks to the ample amount of tomato it contains.

Ingredients

Puff Pastry:
An unstable base that offers carbs and a richness that comes from butter.

Tomatoes:
Sweet and juicy, plentiful in vitamins A and C, and a source of moisture.

Ricotta Cheese:
Texture creamy; protein and calcium source.

Parmesan Cheese:
The flavor is sharp and nutty, which makes the savory taste pop, and it provides an extra boost of calcium.

Olive Oil:
Monounsaturated fats that are heart-healthy and have a smooth finish.

Garlic:
Includes possible health benefits.

Improves taste; makes things delicious.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 4-5 medium ripe tomatoes, sliced
• 1/2 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon of fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Heat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

2. Spread the thawed puff pastry onto the prepared baking sheet and use a fork to prick all over in the manner of a 1-inch uniform border.

3. In a tiny bowl, mix the following things together until smooth and spreadable: 1 cup ricotta cheese, 2 cloves garlic (minced), 1/4 cup Parmesan cheese (grated), and some salt and pepper for taste.

4. * Spread the ricotta mixture evenly over the center of the puff pastry.
* Leave a 1-inch border uncovered.

5. Arrange the sliced tomatoes on top of the ricotta mixture, slightly overlapping. Season with salt, pepper, and fresh thyme leaves.

6. Drench the tomatoes in olive oil.

7. Create a border using puff pastry around the filling in a phyllo dough, crimping the edges as necessary.

8. Scatter the leftover Parmesan cheese onto the top.

9. Preheat the oven and bake for 25-30 minutes, or until golden brown and crisp.

10. Permit the tart to cool for a brief period; then adorn it with bright, fresh basil leaves. Cut into portions and serve either warm or at a comfortable room temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Fork
5. Knife
6. Cutting board
7. Small mixing bowl
8. Spoon or spatula
9. Measuring cups and spoons (for ingredients)
10. Pastry brush (optional, for olive oil)
11. Serving plate or tray

FAQ

• Can I use store-bought puff pastry for this tart? Yes, using store-bought puff pastry is both convenient and delicious for this recipe.
• What type of tomatoes work best? Medium ripe tomatoes, like Roma or heirloom, offer the best flavor and texture.
• How do I avoid a soggy tart? Lightly salt the sliced tomatoes and drain them on paper towels before assembling the tart.
• Can I substitute another type of cheese for ricotta? Yes, cream cheese or goat cheese can work as substitutes for ricotta.
• Can I add other herbs to the tart? Absolutely, herbs like oregano or basil can enhance the flavor of the tart.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to two days.
• Is it essential to use Dijon mustard? While Dijon mustard adds a unique flavor, you can substitute with regular mustard if needed.

Substitutions and Variations

Puff Pastry: Use phyllo dough to replace puff pastry for a flakier texture.
Ricotta Cheese: Use mascarpone instead for a creamier texture.
Parmesan Cheese: Use pecorino romano for a sharper taste.
Substituting Olive Oil: Taste milder with avocado oil.
Fresh Thyme Leaves: Substitute with fresh oregano for a different herby flavor.

Pro Tips

1. Prevent Soggy Pastry Before placing the tomatoes on the pastry, pat them dry with paper towels to remove excess moisture. This helps prevent the pastry from becoming soggy.

2. Even Baking Use an egg wash (a beaten egg mixed with a little water) to brush the exposed edges of the puff pastry. This promotes even browning and gives the tart a beautiful golden sheen.

3. Flavor Enhancement Consider adding a few fresh lemon zest sprinkles to the ricotta mixture for a subtle, bright flavor that complements the tomatoes.

4. Herb Infusion Infuse the olive oil used for drizzling with some fresh thyme or basil leaves by gently heating them together. This adds a deeper herb flavor when poured over the tomatoes.

5. Cheese Variations For a richer taste, consider adding a small amount of crumbled goat cheese or feta to the ricotta mixture. This adds a creamy tang to the tart.