This rustic puff pastry tomato tart is made with fresh, ripe summer tomatoes nestled into a mixture of ricotta and feta cheese, all on top of a flaky sheet of puff pastry. Drizzle the tart with olive oil, flaky sea salt, red pepper flakes, and fresh basil!
Why You'll Love This Recipe
Delicious - This recipe will wow any tomato lover! The heat intensifies the fresh tomatoes, and it pairs so perfectly with the salty feta and ricotta cheese.
Don't skimp on the fresh herbs and toppings, either! The buttery puff pastry goes so perfectly with the tomato tart and has such a nice crunch factor on those golden brown edges.
Easy Recipe - This recipe uses store-bought puff pastry, but you could also make it with my homemade rough puff pastry if you have some extra time! From start to finish, you'll have this on the table in 30 minutes.
Versatile - This recipe can be adapted to use a variety of cheeses, as well as any ripe tomatoes (even cherry tomatoes)! See the variations section just below on how you can mix up your puff pastry tomato tart.
This recipe is would be great as a side dish or even main dish, but I love it as an appetizer. Here are some more appetizer ideas that would be perfect for a dinner party or gathering:
You only need a few ingredients for this rustic tomato tart:
- Puff pastry sheet - You only need one. Look for all-butter puff pastry to see if your store has it, as this produces the best flavor. Remember, you can also make your own rough puff pastry, too!
- Cheeses - Feta cheese and ricotta cheese.
- Tomatoes - Find some sweet, ripe, juicy tomatoes for this recipe. I love to use colorful heirloom tomatoes for a dramatic effect! It also helps if they're at room temperature so they bake appropriately.
- Garnishes - Extra virgin olive oil, flaky sea salt, red pepper flakes (or cracked black pepper), and fresh basil (or other herbs that tickle your fancy).
See recipe card for quantities.
Substitutions and Variations
There are so many ways you could mix up this recipe! Here are some of my favorite suggestions.
- Tomatoes - use any tomatoes, even grape tomatoes, plum tomatoes, or cherry tomatoes! Just be sure they're nice and ripe.
- Cheeses - try incorporating parmesan cheese, goat cheese, gruyere cheese, cream cheese, mozzarella cheese, sharp white cheddar, or Havarti cheese.
- Mini tomato tart - make these into individual simple puff pastry tomato tarts by cutting the puff pastry into four squares!
- Seasonings & spices - use fresh thyme or a sprinkle of Italian seasoning. Sprinkle bagel spice (Everything But the Bagel Seasoning) on the edges prior to baking. Drizzle on some balsamic vinegar to finish. Spread on pesto instead of the cheese mixture.
- Servings - this recipe can easily be doubled to use both sheets of puff pastry that typically come in a pack.
How to Make This Recipe
One: Roll out the puff pastry so it's a bit thinner, and combine ricotta cheese and feta cheese in a food processor until smooth. Add the spices and stir.
Two: Add the pastry dough to a large baking sheet lined with parchment paper. Score a 1-or 2-inch border inside the edge of the pastry using the tip of a sharp knife, then spread the cheese inside as evenly as possible with an offset spatula.
Three: Add the sliced tomatoes to the cheese in a single layer (but it's OK for them to overlap slightly).
Four: Use a pastry brush to brush the edge of the pastry with egg wash, using either a full egg or just an egg yolk. Bake until the flaky pastry turns golden brown.
Five: Cut the tart, then drizzle on a generous amount of extra virgin olive oil.
Six: Finish with flaky sea salt, red pepper flakes, cracked black pepper, and fresh basil.
- Add the tomato slices to paper towels, then sprinkle with salt to remove excess liquid. Then pat them try with another paper towel before adding to the tart!
- Keep the puff pastry as cold as possible prior to baking to get the flakiest pastry. Add the uncooked pastry to the fridge if it starts to get too soft.
- Cut the tiniest edge off of each side of the pastry prior to baking. Clean cuts allow the pastry to rise best and get that flaky pastry crust.
- Move the pan to the bottom third of the oven for the final 5 minutes of baking to be sure the bottom gets extra crispy.
- Use a large, sharp chef's knife to cut the pastry after baking. Do so in forceful cuts up and down, rather than sliding the knife back and forth. A pizza cutter can also be used (be quick & forceful).
You can make the pastry and cheese layer and store it in the fridge for one day, then simply add the tomatoes and bake it off. I would not recommend pre-baking the full tomato tart, as it's best enjoyed while fresh and still warm.
I quite prefer the color variation and deep flavor from heirloom tomatoes, but you can truly use any type or variety of tomato. Just be sure it's nicely ripe!
Yes. Reheat the tart in a 425℉ oven for 3-5 minutes. I would suggest only reheating the pieces you plan to eat.
Store the pastry at room temperature for one day. This can be eaten at room temperature, or hot. To reheat, place on a cookie sheet and bake for 5 minutes in a 425℉ oven until it's quite warm and crispy.
More Savory Recipes
Tomato Tart with Puff Pastry
- Rolling Pin
- Food processor, blender, or immersion blender
- 1 sheet puff pastry or rough puff pastry
- ½ cup ricotta cheese 4oz
- ½ cup feta cheese 4oz
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 3 tomatoes perfectly ripe
- 1 egg for egg wash
- 2 tablespoons extra virgin olive oil for garish
- red pepper flakes for garnish
- 1 teaspoon flaky sea salt for garnish
- fresh basil leaves for garnish
- Preheat the oven to 425℉/220℃ and line a baking pan with parchment paper.
- Slice the tomatoes in ¼" thick slices then place on a paper towel. Sprinkle on a bit of salt onto the tops to draw out the moisture while you prepare the tart.
- Thaw the rough puff pastry then roll it out so it becomes slightly thinner and transfer it to the prepared pan.
- Use the tip of a sharp knife to score a 1" border around the pastry.
- Add the ricotta, feta, garlic powder and salt to a food processor and blend it completely.
- Spread the cheese mixture evenly inside the scored border, then top completely with the sliced tomatoes. It's ok for them to overlap a bit.
- Whisk together the egg with ½ teaspoon water, then brush it onto the edges of the border. Use a large knife to then cut a tiny sliver off of each side (the allows it to rise best).
- Bake for 20 minutes until the edges are golden brown, then cool for 5 minutes on the pan.
- Top with a drizzle of olive oil, red pepper flakes, flaky sea salt, and basil leaves. Cut with a large, sharp knife to serve.