Ricotta Tomato Tart is such a delicious tart. The tart is filled with fresh ricotta cream and topped with heirloom tomatoes.
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.
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- Baking Sheet: These are great because they come in a set of 3 different size baking pans.
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📖 Recipe
Ricotta Tomato Tart
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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
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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
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.