Is there anything better than a buttery, flaky puff pastry lathered in garlicky, herbaceous ricotta and fresh heirloom tomatoes? The answer is a resounding no. This tart is decadently delicious and super simple to make. Each ingredient shines through without having to be dressed up. This dish is a humble showcase of beautiful, vibrant juicy heirloom tomatoes coupled with a creamy ricotta base and scrumptious puff pastry.
I love making this tart as an appetizer or side dish, and it is a recipe I have been making for years now. It’s just so simple and doesn’t require a ton of time or ingredients but it manages to win over anyone’s heart that tries it.
The ricotta base is full of pungent garlic and aromatic herbs making it a creamy flavor bomb. I prefer to use fresh basil, chives, and oregano because I feel they add the most to the dish and complement all of the other ingredients. The pecorino romano adds a salty, tangy note to balance out everything.
The heirloom tomatoes are the true star in this dish, needing no introduction nor any fancy seasoning or sauce. They are shingled onto the pastry providing a sweet, juicy texture and vivid coloring. The mere sight of them invokes the feelings of summer and instantly bring a smile to my face.
If you are sensitive to dairy or are just trying to cut back, I would suggest using Kite Hill’s ricotta and any dairy-free parmesan you like. However, this won’t be entirely dairy-free as puff pastry is made with butter and that is what creates the flaky layers. Also, if you are gluten free, you can use any gluten-free crust that you like in place of the puff pastry. Or if you are a master baker and make your own puff pastry, I implore you, please do it!
I really hope this heirloom tomato tart earns a place in your heart like it has mine.
Heirloom Tomato Tart
- 1 Sheet Puff Pastry
- 3 Heirloom Tomatoes
- 1 Cup Ricotta
- 2 Tbsp Pecorino Romano
- 1 Tbsp Garlic minced
- 1/3 Cup Basil chopped
- 1 Tbsp Chives minced
- 1 Tbsp Oregano minced
- 1 Tsp Salt
- 1/2 Tsp Pepper
- Start by pre-heating the oven to 375°
- Add the ricotta, pecorino, garlic, basil, chives, oregano, salt and pepper to a small mixing bowl. Mix everything until combined and set aside.
- Wash and slice the heirloom tomatoes and set aside.
- Next, put the puff pastry sheet onto a parchment lined baking sheet and place in the oven for 15 minutes.
- After 15 minutes take the puff pastry out of the oven but do not shut off the oven.
- Then, spread the ricotta mixture onto the puff pastry and layer on the sliced heirloom tomatoes. Place it back into the oven for 20 minutes.
- Once the 20 minutes are up take out the tart. I like to drizzle mine with a balsamic glaze and chiffonaded basil. Enjoy!