This super simple heirloom tomato tart is made with puff pastry, lemon, and fresh herb ricotta and covered with lots of freshly sliced heirloom tomatoes. Ready in just 25 minutes and perfect for an appetizer or a light dinner.
There’s nothing better than an easy, quick weeknight meal!
Especially, when you’re using the freshest summertime ingredients.
This heirloom tomato tart is sure to impress your guests and your tastebuds.
Fresh and sweet seasonal tomatoes, pair perfectly with creamy herbed ricotta all served on top of a crispy puff pastry crust.
Using store-bought puff pastry makes this dinner super simple, and the gorgeous heirloom tomatoes make it a show stopper for sure!
You’re going to love this heirloom tomato tart!
Table of Contents
Ingredients for an heirloom tomato tart
- Puff pastry – Prepared puff pastry can be found in any grocery store, often in the freezer aisles. It creates a flaky, buttery, crispy crust when baked.
- Ricotta cheese – This Italian whey cheese is super smooth and creamy, the perfect complement to our fresh tomatoes.
- Heirloom tomatoes – These big, beautiful tomatoes come in colors ranging from green to orange and even yellow! They have a rich savory sweetness and bright freshness.
- Lemon – Citrusy lemon gives us a bright, fresh flavor that complements the tomatoes.
- Basil – Basil and tomatoes are a classic combination unlike any other.
Using different tomatoes
Heirloom tomatoes can be found in most local grocery stores. But depending on the season, they may be hard to find.
You could easily substitute any on-the-vine tomatoes, or even a beefsteak variety Just make sure the tomato is ripe.
Alternatives to ricotta
If you’re not a fan of ricotta, no worries! You could easily substitute the herbed ricotta for whipped feta, or even cream cheese!
Make ahead for the heirloom tomato tart
If you’re making this for a party, you could make some components ahead of time!
You could bake off the puff pastry the morning-of, of and keep it covered in a dry cool place.
The herbed ricotta could be mixed together and stored in an airtight container up to 2 days ahead of time.
Storage and leftovers of heirloom tomato tart
The one downside to making a tart with fresh tomatoes is that it does not sit well in the refrigerator for leftovers.
The puff pastry crust will become soggy if left to sit for an extended period of time.
Because of this, I only make as much as I’m going to eat and serve in one sitting.
More tomato recipes
- Looking for a summertime staple? Try my Summertime Tomato Sandwich
- Loving ricotta with tomatoes? Try my Tomato Ricotta Toast
- Craving something sweet? Try my Tomato Peach Caprese Salad
- Want a super simple side? Try my On The Vine Roasted Tomatoes
Heirloom Tomato Tart
Ingredients
- 1 slice puff pastry
- 1 cup ricotta cheese
- 1/4 cup minced fresh basil
- 1 lemon zested
- Black pepper to taste
- Heirloom tomatoes thinly sliced
- Fresh basil leaves
- Extra virgin olive oil
- Kosher salt to taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Unwrap your thawed puff pastry and lightly roll out to a 9×13 rectangle and add to the prepared baking sheet.
- Using a fork poke holes all around the puff pastry leaving a 1/2 inch piece of puff pastry around the edges not poked. (Note: adding flour down before you roll will help with sticking.)
- Bake for about 15 minutes or until golden brown. If any large air bubbles popped up while baking breaks them down. Let the pastry cool.
- In a small bowl mix together ricotta cheese, minced basil, lemon zest, and desired amount of black pepper.
- Spread ricotta mixture onto the top of the cooled prepared puff pastry crust.
- Add sliced tomatoes overtop the ricotta mixture, garnish with fresh basil leaves, and a very light drizzle of olive oil.
- Sprinkle the top of the tart with the desired amount of black pepper and kosher salt.