Tomato Tart with Fresh Ricotta


Tomato Tart with Fresh Ricotta

Servings 6 Servings


  • Tart:
  • 1 frozen puff pastry sheet
  • all-purpose flour, for dusting
  • 3 tablespoons garlic-infused olive oil or regular olive oil, divided
  • 1 egg
  • 1 teaspoon water
  • 1-2 tablespoons everything bagel seasoning, for sprinkling on the border- optional
  • 1-1½ cups fresh ricotta cheese, homemade (recipe below) or store-bought
  • 1 fresh lemon, divided, and juiced
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1 pound assorted ripe tomatoes, sliced ¼ inch thick, patted dry with paper towels
  • ¼ teaspoon ground black pepper
  • ¼ cup torn basil leaves or micro herbs
  • Homemade Ricotta: (Optional)
  • 4 cups whole milk
  • cups heavy cream
  • 2 teaspoons kosher salt
  • 2 fresh lemons, juiced


  • Tart:
  • Defrost the pastry sheet according to package directions.
  • Preheat oven to 400°. Line a sheet pan with parchment paper.
  • Unfold the pastry sheet on a lightly floured surface and roll it to a roughly 10×15 rectangle. Trim off the uneven edges and place pastry sheet on the prepared pan.
  • 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.
  • Brush 1 tablespoon of olive oil over 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, if using.
  • Transfer the pastry sheet to the oven and bake for 30 minutes, until golden and puffy. Let the tart cool for 10 minutes.
  • Meanwhile, place the ricotta in the bowl of a food processor with 1 tablespoon of olive oil, juice from ½ a lemon, and ½ teaspoon salt. Pulse until creamy.
  • Spread the ricotta evenly over the pastry sheet, arrange tomatoes on top, and season with 1 tablespoon olive oil, juice from the remaining ½ lemon, ½ teaspoon salt, and black pepper. Top with fresh basil or micro herbs. Enjoy!
  • Homemade Ricotta: (Optional)
  • Line a large colander or fine mesh strainer with 2-3 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 15-20 minutes.
  • Gently pour the mixture into the lined colander or strainer, and let it drain for 1 hour or longer (the longer it drains the thicker the ricotta). Place ricotta in the bowl of a food processor with 1 tablespoon of olive oil and pulse until creamy. Transfer to a container with a lid, cover, and chill until ready to use. Ricotta will keep in the refrigerator for up to 5 days. Enjoy!