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This simple heirloom tomato tart is made with puff pastry, lemon, and fresh herb ricotta and covered with lots of freshly sliced heirloom tomatoes. It is ready in just 25 minutes and perfect for an appetizer or a light dinner.
Nothing is better than an easy, quick weeknight meal, especially when using the freshest summertime ingredients. And for me, that means one main thing—tomatoes!
Especially if those tomatoes are heirlooms. And especially if I turn those tomatoes into an heirloom tomato tart.
It combines fresh and sweet seasonal tomatoes paired perfectly with creamy herbed ricotta, served on a crispy puff pastry crust. How easy is that?
The store-bought puff pastry makes this beyond easy (and crispy) and pairs perfectly with the gorgeous heirloom tomatoes.
It’s a match made in heaven.
I mixed ricotta, lemon, and basil for the filling, but feel free to add more chopped herbs like oregano, thyme, or chives.
Ingredients needed
- Puff pastry – Prepared puff pastry can be found in any grocery store, often in the freezer aisles. When baked, it creates a flaky, buttery, crispy crust.
- Ricotta cheese – This Italian whey cheese is smooth and creamy, perfect for 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.
How to make heirloom tomato tart
Are you ready for the easiest summertime appetizer or light meal? Be prepared to fall in love with this heirloom tomato tart!
- Roll out puff pastry to a 9×13 rectangle and add to a baking sheet.
- Poke a few holes into the puff pastry and bake until browned. Let cool.
- Mix ricotta cheese, basil, lemon, and black pepper.
- Spread over the puffing pastry and top with thinly sliced heirloom tomatoes.
- Sprinkle the tomatoes with black pepper, kosher salt, a drizzle of olive oil, and some fresh basil.
My Pro Tips
Tomato Tart Tips
I love using heirloom tomatoes in this tart; they are super flavorful and pretty. However, you can use any fresh tomato for this tart. I have even used halved cherry or grape tomatoes!
If you’re not a fan of ricotta, no worries! You could easily substitute the herbed ricotta for whipped feta or cream cheese! Have you tried my Roasted Garlic Whipped Feta? That would be a fantastic spread over this base!
If you’re making this for a party, you could make some components ahead of time! You could bake off the puff pastry in the morning and keep it covered in a dry, cool place. The herbed ricotta could be mixed and stored in an airtight container for up to 2 days.
Change up the herbs! Instead of just basil, you can add chives, thyme, or oregano.
Use fruity, fresh, extra virgin olive oil for drizzling. This is the time to use up your expensive quality oil.
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.
Because of this, I only make as much as I’ll eat and serve in one sitting.
More tomato recipes
Heirloom Tomato Tart
Ingredients
- 1 slice puff pastry
- 1 cup ricotta cheese
- ¼ cup minced fresh basil
- 1 tablespoon lemon zest
- ½ teaspoon black pepper
- 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, this is just gorgeous! Like warm, late-summer sunshine, beaming at me through my screen! And such great timing – I’ve got lovely tomatoes sitting on my counter at this very moment! Only problem here – this tart just might be too pretty to eat!!! 😀
Such a great looking tart!! Heirloom tomatoes are definitely one of my favorites
I don’t care the least about pumpkin right now so gimme some of this! It looks incredible. And so easy!
This is just gorgeous! <3 I am all about the heirloom tomatoes.
I’m more than OK with the summer recipes
Continuing! I love summer produce! This is beautiful.
Brandy, this tart is gorgeous! I’m obsessed with ricotta cheese right now so I HAVE to try this before tomato season is over!
This is so beautiful, I would love it for dinner tonight.
I’m just not ready for pumpkin yet, but am loving any tomato recipe I can get my hands on. This that is beyond gorgeous!
Those tomatoes look so lovely! Nothing better than an easy meal like this!
I need to get this in before the summer is over! Looks delish!