Heirloom Tomato Tart

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.

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.

Ok, so I know everyone is knee deep in pumpkin right now BUT I’m still swimming in summer produce over here. SOOOOOOO that means you’re still getting summer produce until I have officially run out. We cool with that? Let’s hope so because this tart is SLAMMIN’!  PLUSPLUSPLUS look at how freaking pretty all those heirloom tomatoes are all layered up on this tart. It’s basically art with tomatoes – yaaaaaaaaaaahs!

Plus I used puff pastry to make this really easy because I’m not about to be making pastry when it’s 400 bazillion degrees outside. I know you all feel me on this! 

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.

I got these beautiful tomatoes at my local grocery store BUT if you can’t find multicolored heirloom tomatoes you can always use just regular old tomatoes. Ok, that sounds like I don’t love regular tomatoes – I DO!  But we all know heirloom tomatoes are such a showstopper.

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.

Oh and I spread that puff pastry with delicious ricotta cheese! I mixed it up with lemon zest and LOTS of fresh minced basil. You guyssssssss it’s summer in tart form. TART FORM! I’m so ridiculous with this post. So many CAPS, so many exclamation points, so much tomato love. so. much. freaking. love.

Ok, one more tiny thing. This tart makes an excellent appetizer (just cut a lot smaller pieces, obvi) and an even more delicious light summertime dinner. By “light summertime dinner” I mean you can easily house this whole thing yourself while you down a bottle of rose.

Summertime y’all!

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.

Looking for more delicious tomato recipes? Try my summertime tomato sandwich, slow roasted cherry tomatoes, slow cooker Parmesan meat sauce, burrata Caprese salad, skillet sherry shrimp and tomatoes or my roasted garlic tomato sauce.

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Heirloom Tomato Tart

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.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Unwrap your thawed puff pastry and lightly roll out to a 9x13 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 bubble popped up while baking break 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 desired amount of black pepper and kosher salt.

28 Responses to “Slow Cooker Parmesan Meat Sauce”

  1. #
    1
    Kacey @ The Cookie Writer — April 14, 2016 at 7:56 am

    Ha! My dad still does the “brown your meat and add in the jarred sauce” method. I never even knew what homemade sauce was until I met my husband! I need to show him this so he can get with the times 🙂

  2. #
    2
    Marye — April 14, 2016 at 8:26 am

    I am loving this meat sauce, it is so full of flavor!

  3. #
    3
    Ashley @ Big Flavors from a Tiny Kitchen — April 14, 2016 at 9:23 am

    Can I tell you that I had the same experience with browning meat and adding *gasp* Ragu to the mix growing up? Then I moved to NY, married an Italian and learned better ;). This recipe looks SO fantastic, Brandy! Must try!!

  4. #
    4
    Florian @ContntednessCooking — April 14, 2016 at 10:51 am

    I bet this will impress a bunch of people. So flavorful!

  5. #
    5
    allie @ Through Her Looking Glass — April 14, 2016 at 11:10 am

    I love the mushrooms AND the parmesan. I swear I can smell it from here. GAH! Sounds fabulous and we will all love this dish at our house.

  6. #
    6
    Shashi @ RunninSrilankan — April 14, 2016 at 12:29 pm

    Haha – when I was in college, the browned turkey meat and store bought sauce was a staple! But, this is so so much better – I love the mushrooms mixed in with the beef – Brandy, this sauce sounds so amazing, I’d skip the pasta and eat this straight up – a sauce soup if you must – that’s ok right?
    Hope you are having a wonderful day!

  7. #
    7
    Maria — April 14, 2016 at 12:32 pm

    I come from an Italian family, and really appreciate this recipe:) Your food photography is beautiful and cheerful!

  8. #
    8
    Trish - Mom On Timeout — April 14, 2016 at 1:45 pm

    Oh my goodness does this look AH-MAZING! Yet another awesome slow cooker recipe to add to my list! Pinning!

  9. #
    9
    Ashley @ Wishes and Dishes — April 14, 2016 at 2:21 pm

    Oh man..this is so perfect. I laughed out loud at your old pronunciation of Italian LOL That’s too great! Being Italian, I approve of this sauce and it looks heavenly 🙂

  10. #
    10
    Jessica @ A Kitchen Addiction — April 14, 2016 at 3:45 pm

    Homemade sauce is definitely the best! Love the idea of making a big batch and freezing some for later!

  11. #
    11
    Allison - Celebrating Sweets — April 14, 2016 at 5:24 pm

    I am seriously drooling! These photos are gorgeous and this sauce sounds delish! I love the addition of mushrooms.

  12. #
    12
    The Food Hunter — April 14, 2016 at 5:25 pm

    This is my kind of meal…can’t wait to try it.

  13. #
    13
    Andi @ The Weary Chef — April 14, 2016 at 7:06 pm

    What a gorgeous pasta recipe!! Loving your meat sauce! YUM!!

  14. #
    14
    foodwanderings — April 14, 2016 at 7:58 pm

    Gosh help I want to dive into this past dish. Scrumptious looking!

  15. #
    15
    foodwanderings — April 14, 2016 at 7:58 pm

    *pasta* 🙂

  16. #
    16
    Cynthia | What A Girl Eats — April 14, 2016 at 9:41 pm

    This is a seriously delicious looking sauce! AND it’s made in the slow-cooker? Win-win!

  17. #
    17
    Sharon @ What The Fork Food Blog — April 14, 2016 at 10:10 pm

    So I’m currently doing Whole30 (kill me now) but at least I can still have this sauce! Just not the pasta 😭

  18. #
    18
    Erin — April 14, 2016 at 11:54 pm

    Brandi, this looks amazing!!!! I store plain marinara in the freezer but I need to make this and store it. I think I need to make this tomorrow. Wow. I love the addition of mushrooms.

  19. #
    19
    Liz — April 15, 2016 at 7:46 am

    Yum – thank you.

  20. #
    20
    eat good 4 life — April 15, 2016 at 10:03 am

    Oh boy I am so making this when I start school. The perfect, comfort, easy recipe to have with pasta!

  21. #
    21
    Erin @ Texanerin Baking — April 15, 2016 at 2:35 pm

    Haha. Isn’t that almost everyone’s idea of how to make meat sauce? I like homemade and make it sometimes and definitely prefer it but sometimes I just want to go the jarred route. But this?! Even on my laziest days I could manage this. 🙂 And love all the added Parmesan!

  22. #
    22
    Katalina @ Peas and Peonies — April 15, 2016 at 10:25 pm

    OMG this Is seriously the most appetizing and fabulous pasta sauce I have seen! So making it!

  23. #
    23
    Sabrina — April 16, 2016 at 4:04 am

    The slow cooker is such a useful kitchen tool! This is a great recipe for me to use it on!

  24. #
    24
    Melissa Bailey | Hungry Food Love — April 18, 2016 at 6:54 am

    Having lots of mushroom and parmesan makes this sauce not just different, but also even better! Yum!

  25. #
    25
    Kelly @ Nosh and Nourish — April 18, 2016 at 10:15 pm

    This looks so good! My dad is Italian and would start making his sauce at like 5AM on Sundays… the house always smelled amazing!!

  26. #
    26
    Barbara Gravante — January 16, 2017 at 11:16 am

    Brandi This was easy and delicious. I have quite a bit left over so I can’t wait to have some friends over and enjoy another meal again. Thank you for posting.

    • nutmegnanny replied: — January 16th, 2017 @ 10:15 pm

      Hi Barbara! I’m so glad you enjoyed the sauce! It’s a HUGE favorite around here!

  27. #
    27
    Robin — October 13, 2018 at 3:11 pm

    Recently found this recipe. We LOVE it! This is our go-to recipe when we want “spaghetti”. We use fettuccine instead of spaghetti.

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