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Fresh Tomato Tart

Blossom Lady
May 27, 2021 05:08 AM
Fresh Tomato Tart

This fresh tomato tart with herbed ricotta tastes like summer on a flaky puff pastry crust. It’s easy to make and visually stunning. Make it for your next party!

This tart starts with frozen puff pastry. It’s a great thing to have on hand (you can use it for this asparagus tart, too), and it thaws super quickly at room temp. When the tart is thawed, you’ll roll it out a little using a rolling pin and parchment paper. This makes it a little bigger so you have more room for all the good stuff! You’ll score the edges to make a crust and then poke the middle all over with a fork. This keeps it from puffing up as much as the rest, so you get that nice crust all the way around the edge. As you can see from the photo below, perfection is not necessary here.

While you bake the crust, you can prep the ricotta filling. It’s super fresh and flavorful thanks to lots of lemon and fresh herbs. My favorite trifecta of herbs, as a matter of fact: Parsley, chives, and mint. You’ll find the same trio in this addicting feta dip recipe.

It’s fresh and screams spring-summer, but the fresh mint always throws in a little curveball for people…they’re always asking, “What’s in this? It’s so good!” Same with the feta dip — trust me on this one. When the flaky, irresistible puff pastry has cooled down, you’ll spread on the ricotta mixture. Next, you get to become an artist with the tomatoes, arranging them however way you think looks best! Sprinkle with a little extra herbs (I went with mint), drizzle with the best extra virgin olive oil you have, and sprinkle with flaky sea salt and freshly cracked black pepper. It’s appetizer perfection and you are going to love it.


  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed according to package directions
  • 1 large egg, beaten
  • 1 cup whole milk ricotta cheese
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon fresh lemon juice (from same lemon)
  • 1 teaspoon minced fresh mint (more for garnish)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly cracked black pepper (or 1/8 teaspoon ground black pepper)
  • 1/8 teaspoon red pepper flakes (more or less to taste)
  • assorted heirloom tomatoes (about 1 pound), sliced
  • High quality extra-virgin olive oil and flaky sea salt to garnish
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
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