Tomato Tart with Fresh Ricotta
Tomato Tart with Fresh Ricotta: A Savory Slice of Spring
Is there anything more iconic of spring than ripe, juicy tomatoes? Pair that with fresh ricotta, buttery pastry, and a few simple seasonings, and you’ve got yourself a show stopping Tomato Tart with Fresh Ricotta. This tart is the perfect balance of savory, creamy, and flaky, and it’s a dish that’s as beautiful as it is delicious. Whether you’re looking for a light lunch, an appetizer for your next dinner party, or a way to use up all those garden tomatoes, this recipe will have you craving another slice.
The beauty of this dish lies in its simplicity, fresh, high-quality ingredients come together to create something that feels like a gourmet meal, but is so easy to make. Ready to impress your guests or just treat yourself? Let’s get into it!
Why I Love This Tomato Tart with Fresh Ricotta:
I love this recipe because it’s a celebration of the fresh flavors of spring, with just a handful of ingredients that shine. The rich, creamy ricotta complements the sweet acidity of the tomatoes, all nestled on top of a crisp, flaky pastry. The balance of textures and flavors makes each bite irresistible. It’s a versatile dish too, whether I’m enjoying it for a brunch, serving it as an appetizer, or pairing it with a light salad for a full meal, it always hits the spot. Plus, it’s one of those dishes that looks impressive, but doesn’t require a lot of time or effort to prepare. What’s not to love?
Tips & Tricks for the Perfect Tomato Tart:
- Flavor variations: Feel free to switch up the herbs! Try adding a little fresh oregano, rosemary, or even a hint of garlic for different flavor profiles.
- Make it a meal: Add some protein to make this a more substantial dish. Try adding a few slices of prosciutto, roasted chicken, or even a sprinkle of Parmesan cheese before baking.
- Add some zing: For a bit of tanginess, you can spread a thin layer of Dijon mustard or basil pesto on the puff pastry before adding the ricotta. This little kick adds flavor complexity to the tart.
- For a sweet, tangy finish: Drizzling balsamic glaze over the top of the baked tart brings a wonderful balance of sweetness and acidity that complements the rich ricotta and the savory tomatoes. You can either drizzle it before serving or after, depending on your preference.
- For visual appeal: If you have access to different varieties of tomatoes (e.g., cherry tomatoes, heirloom, and plum tomatoes), mix them for a colorful, visually appealing tart. The variety adds flavor complexity as well.
- Sprinkle nuts for texture: For a bit of crunch, you can sprinkle toasted pine nuts or slivered almonds on top of the tart before baking or after it comes out of the oven. The added texture contrasts nicely with the creamy ricotta and juicy tomatoes.
Why This Tomato Tart Works:
This Tomato Tart with Fresh Ricotta is the perfect spring dish because it celebrates simple, fresh ingredients that are in season. The flaky pastry provides a satisfying crunch, the creamy ricotta brings richness, and the ripe tomatoes give a juicy, tangy pop in every bite. It’s a light yet satisfying meal that feels elegant enough for any occasion. Whether you serve it as an appetizer at a dinner party or enjoy it with a glass of wine on a sunny afternoon, this tart is sure to be a hit!
If you’re looking for a showstopping yet simple dish, this Tomato Tart with Fresh Ricotta is the way to go. With just a few fresh ingredients, you can create a flavorful, beautiful tart that tastes like spring on a plate. It’s the perfect dish to impress guests, or just treat yourself to a slice of heaven. So, what are you waiting for? Grab some ripe tomatoes, ricotta, and puff pastry, and get baking!
Have you made this Tomato Tart with Fresh Ricotta? I’d love to hear your thoughts in the comments below! Share your twist on the recipe or tag me on social media @themadtable with your beautiful tart creation.
Tomato Tart with Fresh Ricotta
Ingredients
- Tart:
- 1 (14-ounce) package frozen puff pastry, thawed
- all-purpose flour, for dusting
- 1 tablespoon olive oil, plus 2 teaspoons, divided, plus more for drizzlig at the end
- 2 teaspoons garlic salt
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons everything bagel seasoning, for sprinkling on the border- optional
- 1-1½ cups ricotta cheese, homemade or store-bought (recipe below)
- 1 pound assorted ripe tomatoes, sliced ¼ inch thick, patted dry with paper towels
- ½ teaspoon kosher salt,
- ¼ teaspooon freshly ground pepper
- ½ fresh lemon, juiced
- ¼ cup torn basil leaves or micro herbs
- Homemade Fresh Ricotta:
- 4 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 2 fresh lemons, juiced
Instructions
- Tart:
- Preheat oven to 375°. Line a baking sheet with parchment paper and set it aside.
- Roll out the puff pastry on a lightly floured surface to a large rectangle. Transfer to the prepared baking sheet. Using a small sharp knife, score the pastry about ½ -inch along the edge, creating a border. Use a fork to prick the center of the pastry. Cover and refrigerate for 30 minutes.
- In a small bowl, combine 1 tablespoon olive oil with garlic salt. Brush garlic infused oil on the center of the dough, staying within the border. Whisk the egg with water and brush egg wash along the edges of the border. Sprinkle everything bagel seasoning over the egg wash.
- Bake the tart until the edges of the pastry are light golden brown, puffed, and crisp, 30 to 35 minutes. Let the tart cool for 10 minutes before assembling.
- Place ricotta in the bowl of a food processor with 2 teaspoons of olive oil and pulse until creamy.
- To assemble the tart, spread the whipped ricotta (preferably not too cold) evenly over the pastry sheet, arrange tomatoes on top, and season with salt and pepper. Squeeze some fresh lemon juice over the tomatoes, and drizzle with olive oil. Top with fresh basil or micro herbs. Enjoy!
- Ricotta:
- Line a large colander or fine mesh strainer with 2 to 3 layers of cheesecloth and place it over a large bowl. Set aside until ready to use.
- Slowly bring milk, cream, and salt to a rolling boil (approximately 195ºF) in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Remove pot from heat and sit at room temperature for 5 to 10 minutes.
- Gently pour the hot mixture into the lined colander or strainer, and let it drain for 1 hour or longer (the longer it drains the thicker the ricotta). Discard the liquid (or reserve for other use).
- Transfer the ricotta to a container with a lid and cover and chill until ready to use. Ricotta will keep in the refrigerator for up to 5 days. Enjoy!