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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Ricotta Tomato Tart
Ingredients
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.
- In a small bowl, whisk the eggs with a hint of salt. Set aside till ready to use.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Terri
I love the sound of this for a spring brunch and it's even better that it's vegetarian!
Eileen xo
It is a favorite,enjoy.
Carlos at Spoonabilities
Thank you for this amazing recipe! This recipe inspired me to make this tart. I also pinned this recipe.
Eileen xo
You made my day, Carlos. Check back in after you make it.
colleen kennedy
Oh! I love tomatoes! Can't wait to make this tart! Pinned!
Eileen xo
Excellent, Colleen, enjoy the tart.
Anne Lawton
I can't wait until tomatoes are in season so I can make this, it' looks fantastic!
Eileen xo
I love these with my garden tomatoes
Jersey Girl Cooks
Tomatoes and ricotta are perfect together!
Eileen xo
Yes, a great match
Laura
I've been looking for a new recipe to add to my Easter brunch. I think I found it!
Eileen xo
I hope you enjoyed it.
Carrie
I made this for my cousins wedding shower brunch. A huge hit. I didn’t have heirloom tomatoes so we used all Roma’s and it was great
Eileen xo
Fabulous Carrie!Glad you used a variety of tomatoes. The beauty of the recipe!