Fresh, ripe tomatoes deserve their moment and this Tomato and Whipped Ricotta Tart lets them shine.
Think of it as a polished, shareable version of a toasted tomato sandwich: golden, crisp puff pastry topped with creamy herbed ricotta, juicy tomatoes and fresh basil. It is simple enough for a relaxed lunch, yet beautiful enough to bring to a patio dinner, brunch or late-summer gathering.
The base is a sheet of puff pastry baked between two baking sheets and parchment paper until lightly golden, then baked again at a higher temperature until deeply crisp and flaky. This extra step helps create a sturdy, crackly base that holds up under the creamy ricotta and fresh tomato topping.
While the pastry cools, sliced tomatoes are lightly salted and left to rest. This is a small but useful step: salting draws out excess moisture, and blotting the slices helps prevent the tart from becoming soggy. It also concentrates the tomatoes’ flavour, making every slice taste even more like summer.
The whipped ricotta comes together quickly in a food processor with fresh basil, parsley, Dijon mustard, salt and pepper. It becomes smooth, airy and herby, a fresh contrast to the rich, buttery pastry. Spread it over the cooled crust, leaving a small border around the edge, then layer on the tomatoes and finish with basil leaves, a little salt and freshly ground pepper.
The tart is best served soon after assembling, while the pastry is still crisp and the tomatoes are at their freshest. Cut it into four generous portions for lunch or a light dinner, or slice it into smaller squares for an appetizer board or casual entertaining.
Serve alongside a simple green salad, grilled vegetables or a bowl of soup. It also pairs beautifully with eggs for brunch, or with a platter of cheeses for a relaxed summer meal.
With just a few ingredients and about an hour from start to finish, this tart is a delicious way to make the most of tomato season. The result looks impressive, but the technique is straightforward and that is always a recipe worth saving.
Tomato and Whipped Ricotta Tart
Ingredients
- 1 sheet frozen puff pastry, thawed but still cold and pliable
- 1 lb fresh ripe tomatoes (about 3 large) sliced 1/4 -inch thick
- 1/2 tsp kosher salt
- 3/4 cup ricotta cheese
- 2 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh parsley
- 1 1/2 tsp Dijon mustard
- salt and pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- Unroll the puff pastry and place it on the baking sheet. Using a fork, poke the pastry all over. Cover the pastry with another sheet of parchment paper and place another baking sheet on top. Bake until the pastry is lightly golden, about 25-30 minutes. Remove from the oven and remove the top baking sheet and parchment paper. Increase the oven temperature to 450 °F (230 °C), and return the puff pastry to the oven. Bake until the pastry is deeply golden brown, another 5-10 minutes. Remove the pastry from the oven and let cool on the baking sheet to room temperature.
- Meanwhile, line another baking sheet with a clean kitchen towel or paper towels. Once the puff pastry is nearly cool, arrange the tomato slices in a single layer and sprinkle with the salt. Let them rest for about 15 minutes, then take another clean towel and blot excess liquid.
- In the bowl of a food processor, combine the ricotta, basil, parsley, mustard, pinches of salt, and pepper. Process until smooth and creamy. Taste and adjust seasonings.
- Using an offset spatula, spread the whipped ricotta onto the cooled puff pastry, leaving a 1/2-inch border. Arrange the tomato slices evenly over the ricotta, and garnish with the basil leaves. Season with salt, pepper. Cut into slices and serve immediately.
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