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.

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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.