Description
A flaky Roasted Tomato Tart made with puff pastry, crème fraîche, fresh ricotta, pesto, red onion, and ripe tomatoes.
Ingredients
Scale
- 4 small multicolored tomatoes, such as kumato, Campari, or petite heirloom tomatoes, about 12 ounces total, sliced crosswise into 1/4-inch rounds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 sheet thawed puff pastry, about 7 ounces
- 3 tablespoons crème fraîche or sour cream
- 1/4 small red onion, very thinly sliced
- Aleppo pepper or red pepper flakes, for garnish, optional
- 3/4 cup fresh ricotta
- 3 tablespoons pesto, homemade or store-bought, plus more to taste
- 1 to 2 tablespoons extra-virgin olive oil, for thinning pesto and drizzling
- Fresh basil leaves, for garnish, optional
Instructions
- Line a large baking sheet or cutting board with paper towels. Arrange the tomato slices in a single layer.
- Stir together the kosher salt and black pepper. Season both sides of the tomatoes, cover with another paper towel, and let them rest for 15 minutes.
- Heat the oven to 400 degrees Fahrenheit and place a rack in the center.
- On a large sheet of parchment paper, roll the puff pastry into a 9-by-11-inch rectangle. Trim uneven edges if needed.
- Prick the center of the pastry with a fork, leaving a 1/2-inch border around the edges.
- Spread the crème fraîche over the center of the puff pastry, keeping the border clean.
- Pat the tomatoes gently with paper towels to remove excess moisture.
- Layer the tomatoes and red onion over the crème fraîche, allowing them to overlap slightly inside the border.
- Transfer the parchment and tart to a sheet pan. Bake for 30 to 35 minutes, rotating halfway through, until the pastry turns puffed and golden.
- Sprinkle with Aleppo pepper or red pepper flakes, if using.
- Dollop fresh ricotta over the warm tart.
- Thin the pesto with olive oil until it drizzles easily, then spoon it over the tart.
- Garnish with basil leaves, if using, and serve warm or at room temperature.
Notes
- Use small, sturdy tomatoes for the best texture.
- Do not skip salting the tomatoes because it helps prevent a soggy crust.
- Keep the puff pastry cold until ready to use.
- Add ricotta and pesto after baking for the freshest flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350 degree Fahrenheit oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4
- Sodium: 690
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 9
- Cholesterol: 35