Ricotta Tomato Tart is such a delicious tart. The tart is filled with fresh ricotta cream and topped with heirloom tomatoes.

A slice of a tomato tart with a yellow heirloom tomato on top.

It is really easy to put together and tastes so darn good.

I am also using my Homemade Basil Pesto mixed into the Ricotta mixture. If you haven't made my pesto, you are in for a treat! The pesto adds a great level of flavor to the pesto!

I have now made this a few times and always so delicious! If you have any left, perfect for a light lunch or dinner too!

What are the best tomatoes to use for a good Tomato Tart?

Use a variety of tomatoes for a unique topping! I used heirloom yellow and red. Last week I had "ugly tomatoes" from the farmers market and they made a great tomato topping. You can use cherry tomatoes, whatever you can find works!

What can I serve with Tomato Tart?

This tart is so versatile, serve along with your favorite Easter treats like these:

Sausage and Egg Casserole
Peach Sangria
Strawberry Waffles
Cinnamon Roll Waffles from Juggling Act Mama - yum
Sausage Roll Recipe from The Foodie Affair - another yummy recipe

Can the Tomato Tart be made ahead?

You can make the tart ahead but it is really easy to put together. I would suggest not making a day ahead..

The Tart is using low-fat Ricotta Cheese, can full-fat Ricotta Cheese be used in the recipe?

Absolutely. I use low-fat cheese whenever possible to save calories. Full fat Ricotta Cheese can also be used.

A slice of ricotta tomato tart filled with a ricotta cream with pesto.

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Baking Sheet: These are great because they come in a set of 3 different size baking pans.
Pie Cutter: A great tool to cut tarts, pizza, and ravioli.

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📖 Recipe

Cooked puff pastry topped with ricotta cheese and fresh tomatoes

Ricotta Tomato Tart

A delicious light Ricotta Tomato Tart! Filled with a Ricotta Cream with a homemade Basil Pesto! Perfect for an Easter Brunch, Mother's Day, light lunch or dinner!

5 from 7 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Brunch, Easter Brunch, Mothers Day, Brunch, New Year's Brunch, spring, summer cake

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 296kcal

Author: Eileen Murphy Kelly

As an Amazon Associate, I earn from qualifying purchases

Equipment Needed:

Ingredients

1 Wewalka puff pastry
1 cup low-fat Ricotta Cheese full-fat ricotta cheese can be used
1 large egg
1 teaspoon basil pesto Note 3
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper, to taste
2 heirloom tomatoes, sliced thin Note 1
2 teaspoons fresh basil, garnish optional

Egg wash

1 egg, whisked
a dash of salt

US Customary - Metric

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Instructions

Preheat oven to 375 degrees.
Roll out the pastry puff on a large baking sheet. Fold in the edge in around the puff pastry about ½ inch. This forms the edge of the tart.
In a small bowl, combine ricotta cheese, egg, basil pesto, onion powder, garlic powder, salt, and pepper.
Spread the ricotta cheese mixture into the puff pastry. Cover the puff pastry with the tomatoes. Sprinkle entire mixture with black pepper
Use a pastry brush to brush the rim of the pastry with the egg wash.
Bake for about 20-25 minutes. Edges should be brown and center cooked through. Slice and serve.

How to Make the Egg Wash

In a small bowl, whisk the eggs with a hint of salt. Set aside till ready to use.

NOTES

Note 1: Use your favorite tomatoes. Yellow and Red heirlooms are used for this recipe.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

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Ricotta Tomato Tart