Description
A flaky puff pastry tomato tart with ripe tomatoes, ricotta, mozzarella, Parmesan, garlic oil, and fresh basil. Perfect for brunch, appetizers, or a light summer meal.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 3 or 4 fresh tomatoes, sliced 1/4 inch thick
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese, about 1 ounce
- 1/2 cup grated Parmesan cheese, about 1 ounce
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Roll the puff pastry on a lightly floured surface to fit a rectangular or round tart pan with a removable bottom.
- Line the tart pan with pastry and trim the edges.
- Line the pastry with parchment paper and fill with dried beans or pie weights.
- Bake the pastry shell for 25 minutes.
- Remove the shell from the oven, remove the parchment and weights, and let the shell cool for 10 minutes.
- While the crust bakes, slice the tomatoes 1/4 inch thick and place them on several layers of paper towels.
- Sprinkle the tomatoes with salt and let them drain for 30 minutes.
- Gently blot the tops of the tomatoes dry with paper towels.
- In a small bowl, whisk together 2 tablespoons olive oil and the minced garlic.
- In a separate bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, and the remaining 1 teaspoon olive oil.
- Reduce oven temperature to 375 degrees Fahrenheit.
- Spread the ricotta mixture evenly over the bottom of the cooled tart shell.
- Arrange the tomatoes in overlapping layers on top of 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 are slightly wilted.
- Let the tart cool on a wire rack for 5 minutes.
- Sprinkle with fresh basil, remove from the tart pan, and transfer to a serving platter or cutting board before slicing.
Notes
- Drain and blot the tomatoes well so the puff pastry stays crisp.
- Add the basil after baking for the freshest flavor.
- Reheat leftovers in a 350 degree Fahrenheit oven or toaster oven for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 3
- Sodium: 718
- Fat: 39
- Saturated Fat: 12
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 14
- Cholesterol: 29