This easy Tomato Tart recipe is the only one you’ll need to show off the beauty of fresh summer tomatoes. And while you could use fresh tomatoes to make homemade Bruschetta or Easy Tomato Soup, I think that this recipe is the most attractive way to use them. Just look at the colors here! Deep garnet, golden yellow, and cherry red tomatoes are so pretty against a golden brown tart crust and a creamy herbed ricotta filling. A sprinkle of fresh green basil leaves is just perfection! I’m using a variety of tomatoes here, but know that your tomato tart will be just as tasty with whatever ripe tomatoes are available at your supermarket. Try my other easy tart recipes! My Asparagus Tart is wonderful in the spring when the asparagus is particularly delicious. And a savory Mushroom Tart is perfect all year ’round.
Why You Should Make My Tomato Tart Recipe
Easy Tomato Tart Ingredients
Here’s everything you need to make this savory tomato tart: Complete list of ingredients and amounts can be found in the recipe card below.
Tomatoes: For the best presentation, look for tomatoes in a variety of sizes and colors. This recipe is perfect with cherry tomatoes and larger tomatoes. If you can, look for heirloom varieties with a ruffled appearance. Puff Pastry: Store-bought puff pastry is perfect for this recipe! If you have options, choose a variety made with all butter rather than shortening and other types of fat. Ricotta Cheese: Fresh whole-milk ricotta pairs wonderfully with tomatoes here and adds protein to this vegetarian Italian tomato tart. You can purchase this, but try making homemade ricotta from scratch instead if you have time! Parmesan Cheese: For salty, cheesy, umami flavor notes. Garlic: We’ll blend a clove of garlic in with the cheese as well because tomatoes always taste better with garlic. Fresh Herbs: Parsley and basil give the tart a lovely light green color. Egg: Mix one egg with a bit of water to make an egg wash. This will help the puff pastry to brown up beautifully in the oven.
How To Make A Simple Tart with Fresh Tomatoes
Start by preheating your oven to 350°F (180°C) or 160°C if using a fan oven. Line a large (half-size) baking sheet with parchment paper.
Recipe Tips
Buying Puff Pastry: In the US, puff pastry is usually sold frozen, and there are two sheets per package. You’ll only need one for this recipe. In the UK, puff pastry is more likely to be chilled next to butter. Prepping the Tomatoes: Tomatoes should be juicy – that’s why they’re so delicious, but that moisture can turn a pastry into a gooey mess. Be sure to blot the tomato slices with paper towels to dry them off somewhat. To Make this Recipe Vegan: Look for puff pastry made without butter or animal fats, and replace the ricotta cheese and parmesan cheese with your favorite vegan alternative. Add Extra Cheese: In addition to the parmesan, feel free to mix in some mozzarella, asiago, fontina, or even goat cheese for flavor.
Storing Tips
Fridge: Cool the tomato tart leftovers to room temperature, then keep them in the fridge, covered, for up to 3 days. Freezer: For longer storage, the tart can be frozen for up to about a month. Be sure to wrap it well before freezing. Reheating: When you’re ready to enjoy your tart, reheat it in a 350°F (180°C) oven for about 15 minutes or until crispy again. You may only need 5-10 minutes in the oven for single slices.
What To Serve With a Tomato Tart
Serve your baked tomato tart warm or at room temperature with extra fresh basil on top. You may also want to add some fresh cracked black pepper, kosher salt, and a drizzle of extra virgin olive oil, but these things are optional. This easy tart makes a wonderful, light, vegetarian meal. I love it with a simple green salad or something a bit more hearty like a chef salad or red potato salad. If you’re hosting brunch, put out a whole spread, including this recipe, my easy asparagus quiche, and a smoked salmon platter for everyone to make their own bagels.
Is this a tomato tart tatin?
This is not a traditional tart tatin, which is baked upside down, like a pineapple upside-down cake. Instead, this much easier recipe is a baked puff pastry tart with tomatoes. But just because it doesn’t have a fancy name doesn’t mean that it’s not impressive and delicious!
Can I make this recipe without a food processor?
Sure! You will want to finely chop the garlic and herbs first, then mix all the ingredients together by hand or with an electric mixer. The food processor lets you skip the chopping step, so it’s one of my favorite tools.
How do I spread the cheese over the pastry without tearing it?
I like to dollop the ricotta cheese mixture all over the dough and then use the back of a spoon or an offset spatula to spread it around gently.
This easy Tomato Tart is such a perfect way to enjoy ripe, juicy tomatoes in a beautiful way.
Save this recipe for summer, and make it with fresh garden tomatoes or some from the farmers’ market! Pin it for more people to enjoy, too!
© Little Sunny Kitchen
