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Heirloom Tomato Tart

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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! 

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.

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!

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.

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.