Tomato-Ricotta Tart
This is one of those recipes that makes peak-summer tomatoes feel extra special without doing too much to them. Flaky puff pastry gets layered with creamy ricotta, juicy tomatoes, garlic, red onion, and fresh thyme, then baked until golden and crisp.
It’s simple enough for lunch but pretty enough for a brunch or dinner party.
Yield: 1 tart
Servings: 6-8
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: About 45 minutes
Ingredients
1 sheet puff pastry, thawed
8 ounces whole-milk ricotta
1 pound tomatoes, thinly sliced
2 garlic cloves, thinly sliced
¼ red onion, thinly sliced
3–4 thyme sprigs, leaves removed
1 large egg
Extra-virgin olive oil
Kosher salt
Freshly cracked black pepper
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
On a lightly floured surface, gently roll the puff pastry out so it is about 1 inch larger on all sides. Transfer it to the prepared baking sheet.
Spread the ricotta evenly over the pastry, leaving about a ½-inch border around the edges. Season with salt, black pepper, and a drizzle of olive oil.
Layer the tomatoes, garlic, and red onion over the ricotta. Season again with salt, pepper, and olive oil, then sprinkle with thyme leaves.
Fold the edges of the puff pastry inward to create a border.
In a small bowl, whisk the egg with a splash of water. Brush the exposed pastry edges with the egg wash.
Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
Let cool for 5–10 minutes before slicing and serving.
Serving Suggestions
Serve with:
A simple arugula salad
Prosciutto
Fresh basil
A drizzle of balsamic or olive oil
A crisp glass of white wine
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through and crisp again.
Maddie's Tip
Use the ripest tomatoes you can find, but slice them thinly so the tart doesn’t get soggy. A serrated knife works best for tomatoes, and a mandoline is great for the onion and garlic if you have one.
Comments