Tomato Ricotta Puff Pastry Tart
Bake a savory puff pastry tart with a crisp, golden border, creamy ricotta-Parmesan filling, basil, and drained tomatoes for a bright, flaky centerpiece.
Prep: 25 min · Cook: 30 min · Yield: 6 · Method: Oven
Ingredients
- 1 sheet (about 8 ounces), thawed puff pastry
- 1 cup whole-milk ricotta
- 0.5 cup, finely grated parmesan cheese
- 1 large egg
- 1 clove garlic
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1.5 pounds ripe tomatoes
- 0.25 cup, torn fresh basil
- 1 tablespoon olive oil
Cooking instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Slice the tomatoes 1/4 inch thick, arrange them on paper towels, and gently blot the tops to remove excess moisture. (about 10 min) — 425°F
- Unfold the puff pastry on the prepared sheet. Lightly score a 1-inch border around the edge without cutting through the pastry, then prick the center all over with a fork. (about 3 min) — Room temperature
- Stir together the ricotta, 1/4 cup Parmesan, egg, minced garlic, 1/2 teaspoon salt, and pepper. Spread the mixture evenly inside the scored border. (about 5 min) — Room temperature
- Arrange the drained tomato slices over the ricotta, slightly overlapping them. Sprinkle with the remaining Parmesan, basil, remaining 1/4 teaspoon salt, and olive oil. (about 4 min) — Room temperature
- Bake until the pastry border is deeply golden and puffed and the center is set, 25 to 30 minutes. Cool on the baking sheet for 10 minutes before slicing. (about 30 min) — 425°F