Recipe for tomato tart with puff pastry
- crunchy and crispy puff pastry
- creamy ricotta, garlic, and olive oil filling
- juicy and naturally sweet tomatoes
- great as an appetizer, side or main dish
- very simple recipe
- delicious meatless (vegetarian) weeknight lunch or dinner
- perfect for picnics, celebrations, birthdays or when we're having friends over
- only 7 ingredients needed for this recipe
How to make this simple Puff Pastry Tomato Tart with Mozzarella
It's effortless to make this tart at home. We always use a store-bought butter puff pastry for this recipe, since it's supposed to be a quick and easy midweek lunch or dinner. Unroll the dough, and let's start.
- Clean the fresh tomatoes under running water, cut in slices, and pat dry. Feel free to use any Heirloom tomato; we love a combination of large Heirloom tomatoes and smaller, red and yellow cherry tomatoes for texture and flavor.
- Make the filling. In a bowl, stir to combine ricotta (or cream cheese), garlic, and olive oil. The most important thing is to make the filling as creamy and combined as possible.
- Prick the puff pastry and gently brush with olive oil. Then spread the ricotta filling on top, leaving the edges out.
- Arrange the tomatoes on top and place in the preheated oven.
- Serve with fresh mozzarella cheese and fresh basil leaves. Optionally drizzle with olive oil and devour.
How to store Tomato Tart
It's best to serve this Tomato Tart with Mozzarella as soon as possible. Store any leftover slices in the fridge for up to a day. Serve cold or reheat, but by reheating it, the tart will become a bit soggy and moist.
Try these delicious tomato recipes too
METHOD
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prepare the tomatoes
Clean the Heirloom tomatoes and cut them in 1 cm or 1/2-inch thick slices. Season the tomato slices slightly and place them on a wire rack, lined with parchment paper. Set aside for 5 minutes, then turn the tomatoes and leave them to sit for another 5 minutes. By doing this, we will prevent our tomato tart from becoming soggy and wet. Preheat the oven to 200 °C / 390 °F, or if you're using a fan-assisted oven preheat it to 175 °C / 350 °F.
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filling and topping
Make the filling. In a bowl, stir to combine ricotta (or cream cheese), diced garlic, and olive oil. Season to taste with salt and pepper. Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Roll the edges so that the rectangle fits the baking sheet. Using a fork, prick the dough all over, but leaving out the edges.
TipAlways use a very cold dough, straight from the fridge. -
bake
Brush the center of the dough (leaving out the edges) with olive oil. Spread the ricotta filling on top. Arrange the tomato slices over the ricotta. Drizzle with olive oil and lightly season with black pepper. Place in the preheated oven on the lowest rack. Bake for 10 minutes at 200 °C / 390 °F, or if you're using a fan-assisted oven at 175 °C / 350 °F. Wearing protective kitchen gloves transfer the tart to the middle rack and continue to bake for 15 - 20 minutes or until the puff pastry is golden and crispy and the tomatoes remain juicy and delicious.
TipIf you have a bread or pizza baking stone at home, feel free to use it. Preheat the baking stone and bake the tart on the stone, which will help the puff pastry to develop even a crispier and crunchier bottom. -
serve
Remove the baked Puff Pastry Tomato Tart from the oven. Tear the fresh mozzarella cheese on top and sprinkle with fresh basil leaves. Serve as soon as possible.
