Description
A flaky puff pastry base layered with creamy ricotta cheese, ripe tomato slices, and fresh herbs, this Puff Pastry Tomato Tart is a simple yet elegant appetizer or light lunch that’s easy to prepare and beautifully flavorful.
Ingredients
Puff Pastry Tart
- 1 sheet puff pastry, thawed
- 2–3 medium tomatoes, sliced
- ½ cup ricotta or goat cheese
- 2 tbsp olive oil
- 1 tsp fresh thyme or basil leaves
- Salt and black pepper, to taste
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and use a knife to lightly score a ½-inch border around all edges, being careful not to cut through completely. This will help the edges to puff up during baking.
- Spread Cheese: Evenly spread the ricotta or goat cheese within the scored border area, creating a creamy base for the tomatoes.
- Arrange Tomatoes: Place the sliced tomatoes on top of the cheese layer in an even layer, ensuring full coverage but not overcrowding.
- Add Olive Oil and Seasoning: Drizzle the olive oil over the tomatoes. Brush the scored pastry edges with the beaten egg to give a shiny golden finish. Sprinkle salt, black pepper, and fresh thyme or basil leaves over the whole tart to season.
- Bake the Tart: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed up and golden brown, and the tomatoes are slightly roasted.
- Serve Warm: Remove from oven and allow to cool slightly. Serve warm as an elegant appetizer or light lunch.
Notes
- Use heirloom tomatoes for extra vibrant color and enhanced flavor.
- For an extra touch, add a drizzle of balsamic glaze just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
