Go Back
–+ servings
Tomato-and-Whipped-Ricotta-Tart-6-

Tomato and Whipped Ricotta Tart

This simple to prepare tart makes the most of wonderful, fresh tomatoes. Think of it as a fancy take on a toasted tomato sandwich! The herbed whipped ricotta cheese is the perfect partner to the tomatoes and golden brown puff pastry provides an excellent base for such a photogenic tart.
No ratings yet
Print Pin Share
Course: Main Course
Preparation: Bake, Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 minute
Servings: 4 servings
Author: Renée Kohlman

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
Imperial - Metric

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.
Nutrition Facts
Tomato and Whipped Ricotta Tart
Serving Size
 
1 slice
Amount per Serving
Calories
446
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
25
mg
8
%
Sodium
 
516
mg
22
%
Potassium
 
375
mg
11
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.