Tomato Tart with Puff Pastry

4.67 from 6 votes

Tomato Tart with Puff Pastry

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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, French

Servings:

Calories: 357kcal

Author: Callan Wenner

Equipment

Rolling Pin
Food processor, blender, or immersion blender

Ingredients

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

Instructions

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.

Notes

Store the tart at room temperature for one day, then in the fridge for one additional day.

Reheat the tart in a 425℉/220℃ oven for 3-5 minutes until warm and crispy.

Any ripe tomatoes can be used, including cherry tomatoes. Just cut them into bite sides pieces.

Nutrition