Description
Fresh Tomato Ricotta Tart is a flaky puff pastry tart filled with creamy ricotta, mozzarella, Parmesan, garlic, olive oil, and fresh tomatoes.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 to 6 fresh tomatoes, sliced 1/4 inch thick
- 1/2 teaspoon kosher salt
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced and divided
- 1 tablespoon chopped fresh basil, optional, for garnish
Instructions
- Preheat oven to 400°F.
- Roll puff pastry to an 11-inch square on a floured surface.
- Fit pastry into a 9-inch round tart pan with a removable bottom, trim the edges, and prick the bottom all over with a fork.
- Place the tart shell in the freezer for 30 minutes.
- Line pastry with crumpled parchment paper and fill with dried beans or pie weights.
- Bake for 25 minutes.
- Remove from oven, remove parchment paper and weights, then return the pastry shell to the oven for 10 minutes to crisp.
- Let the tart shell cool for 10 minutes.
- Meanwhile, slice tomatoes 1/4 inch thick and spread them over several layers of paper towels.
- Sprinkle tomatoes with kosher salt and let them drain for 30 minutes.
- Gently blot the tops of the tomatoes dry with paper towels.
- In a small bowl, whisk 1 tablespoon olive oil with 1 minced garlic clove and set aside.
- In a separate bowl, mix ricotta, mozzarella, Parmesan, black pepper, remaining minced garlic, and remaining 1 tablespoon olive oil.
- Reduce oven temperature to 375°F.
- Spread the ricotta mixture evenly over the cooled tart shell.
- Arrange tomato slices in overlapping circles over the ricotta mixture.
- Drizzle the garlic and olive oil mixture evenly over the tomatoes.
- Bake for 20 to 25 minutes, until the cheese bubbles and the tomatoes slightly wilt.
- Cool the tart on a wire rack for 5 minutes.
- Sprinkle with fresh basil, remove from tart pan, transfer to a serving platter or cutting board, and slice.
Notes
- Small tomatoes, about 2 1/2 to 3 inches wide, make the prettiest presentation.
- For homemade ricotta, combine 4 cups whole milk, 2 cups heavy cream, and 1 teaspoon kosher salt in a non-reactive pan. Bring to a boil over medium heat, remove from heat, stir in 3 tablespoons white wine vinegar, rest 1 minute, then drain through cheesecloth for 20 to 25 minutes.
- To remove the tart easily, place the tart pan over a small bowl after baking so the rim drops down.
- This tart tastes delicious hot, warm, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 2
- Sodium: 478
- Fat: 26
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 9
- Cholesterol: 19