Description
Craving a deliciously simple dish that showcases summer’s best tomatoes? This Savory Tomato Tart is your perfect choice! Featuring flaky puff pastry, a creamy ricotta filling infused with garlic and herbs, and juicy heirloom tomato slices, this tart is a celebration of fresh, vibrant flavors.
Ingredients
Here’s what you need to make this Savory Tomato Tart. Each ingredient adds to the flaky, creamy, and vibrant magic.
- Tomatoes (3 medium, thickly sliced, preferably heirloom): Provide juicy, colorful topping.
- Salt (2 tsp, plus more for seasoning): Draws out tomato moisture and seasons the tart.
- Puff-Pastry Dough (2 store-bought sheets): Forms the flaky, golden crust.
- Ricotta Cheese (1 cup): Creates a creamy, rich filling.
- Egg (1): Binds the ricotta filling for structure.
- Garlic Clove (1, minced): Adds savory depth.
- Dried Oregano (1 tsp): Brings classic Italian herbaceous notes.
- Fresh Parsley (¼ cup, chopped): Adds fresh, earthy flavor.
- Fresh Basil (⅓ cup, chopped, plus more for finishing): Offers vibrant, sweet herbaceousness.
- Black Pepper (to taste, freshly ground): Enhances flavor.
Substitutions and Variations
- Tomatoes: Use Roma, beefsteak, or cherry tomatoes (halved) if heirlooms are unavailable.
- Puff Pastry: Swap with gluten-free puff pastry or phyllo dough for gluten-free diets.
- Ricotta: Replace with goat cheese, mascarpone, or dairy-free ricotta for vegan.
- Herbs: Swap oregano with thyme or rosemary; use cilantro or dill instead of parsley.
- Egg: Omit for vegan and increase ricotta to 1¼ cups for similar texture (may be less firm).
- Add-Ins: Include ¼ cup caramelized onions, sautéed spinach, or sliced olives for extra flavor.
- Keto Adjustment: Use a keto-friendly crust (e.g., almond flour-based) and reduce tomatoes to 2 for lower carbs (~5g net carbs per serving).
- Spicy Version: Add ½ tsp red pepper flakes to the ricotta filling or a drizzle of chili oil before serving.
Instructions
Step 1: Preheat and Prep
- Preheat the oven to 425°F.
- Line one baking sheet with parchment paper.
Tip: Ensure the oven is fully preheated for even baking; parchment prevents sticking.
Step 2: Prep the Tomatoes
- Line a second baking sheet with 3–4 layers of paper towels.
- Place 3 medium tomatoes, thickly sliced, on the towels and sprinkle evenly with 2 tsp salt.
- Cover with additional paper towels to absorb moisture and prevent a soggy tart.
Tip: Slice tomatoes about ¼-inch thick; let them sit for 10–15 minutes to release excess juice.
Step 3: Prepare the Puff Pastry
- On a lightly floured surface, place 2 sheets of puff-pastry dough side by side and gently press them together to join.
- Roll out the dough into a single rectangle, about ⅛-inch thick.
- Roll the dough onto your rolling pin and unfurl it onto the parchment-lined baking sheet.
- Cut a 1-inch-wide strip from each side of the rectangle.
- Lightly brush the edges of the dough with water and place the strips on top to form a raised border.
- Trim any excess dough with a knife and chill the crust in the refrigerator while preparing the filling.
Tip: Roll dough evenly to avoid thin spots; chill for 10–15 minutes to keep the pastry flaky.
Step 4: Make the Ricotta Filling
- In a medium bowl, whisk together 1 cup ricotta cheese, 1 egg, 1 minced garlic clove, 1 tsp dried oregano, ¼ cup chopped fresh parsley, and ⅓ cup chopped fresh basil until smooth.
Tip: Whisk thoroughly to blend egg and ricotta; taste and adjust seasoning if needed.
Step 5: Assemble the Tart
- Spread the ricotta mixture evenly across the center of the chilled puff-pastry crust, staying within the raised borders.
- Arrange the salted tomato slices on top, overlapping slightly to cover most of the ricotta.
- Season the surface with kosher salt and black pepper to taste.
Tip: Pat tomatoes dry before arranging to avoid excess moisture; overlap for a full, attractive topping.
Step 6: Bake and Serve
- Bake for 25–30 minutes until the crust is golden brown.
- Let the tart cool slightly (5–10 minutes) for easier slicing.
- Garnish with extra chopped fresh basil and serve warm or at room temperature.
Tip: Check crust color through the oven window; use a sharp knife or pizza cutter for clean slices.