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Easy Tomato Ricotta Tart Recipe

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4 from 4 reviews

This Easy Tomato Ricotta Tart combines flaky puff pastry with sweet caramelized onions, creamy ricotta, sharp Pecorino cheese, and fresh tomatoes, baked to golden perfection. Garnished with fresh basil, it's a simple yet elegant dish perfect for a light lunch or a savory appetizer.

Ingredients

Pastry

  • 1 sheet all-butter puff pastry (thawed)

Filling

  • 1 Tablespoon extra virgin olive oil (plus more for drizzling)
  • 1 small onion (sliced)
  • 1 clove garlic (sliced)
  • 1 cup ricotta cheese
  • 1/4 cup Pecorino cheese (grated, packed) or Parmesan cheese
  • 3 large tomatoes (sliced, about 9 slices)
  • Salt and freshly ground pepper (to taste)
  • Fresh basil (sliced, for garnish)
  • Pinch of sugar (for caramelizing onions)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (not fan assisted) and place a baking sheet inside to warm up while the oven heats.
  2. Caramelize onions and garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and garlic, cooking and stirring regularly until the onion softens and starts to color. Add about 1 tablespoon water and stir; continue to cook, adding more water as needed and a pinch of sugar, stirring often until the onions are deeply caramelized. Remove the onions and garlic to a clean plate and let cool for 5 to 10 minutes.
  3. Assemble the tart: Place the thawed puff pastry on a sheet of parchment paper. Evenly scatter the cooled caramelized onions and garlic over the pastry, leaving about 1/2 to 3/4 inch border bare. Spoon dollops of ricotta cheese on top of the onions, seasoning the ricotta lightly with salt and pepper. Sprinkle grated Pecorino evenly over the top. Arrange the tomato slices on the tart, slightly overlapping them to cover the surface (about 9 slices). Season the tomatoes with salt and pepper and drizzle lightly with additional olive oil.
  4. Bake the tart: Remove the hot baking sheet from the oven and carefully transfer the tart with the parchment paper onto it. Place back into the 400°F oven and bake for 20 minutes. Then remove from the oven, carefully pull away the parchment paper from underneath the tart, and return the tart to the oven to bake for another 3 to 5 minutes or until the edges and underside are golden and crisp.
  5. Finish and serve: Remove the tart from the oven and let it stand for 5 to 10 minutes to set. Garnish with freshly sliced basil, then slice and serve warm or at room temperature.

Notes

  • Ensure the puff pastry is fully thawed before assembling to avoid cracking.
  • Using fresh, ripe tomatoes improves flavor and texture; plum tomatoes or heirlooms work well.
  • You can substitute Pecorino with Parmesan if needed.
  • A non-fan assisted oven setting is recommended to get an evenly baked and crisp pastry.
  • Allowing the tart to rest after baking helps the filling set for easier slicing.

Find it online: https://recipefeastful.com/easy-tomato-ricotta-tart-recipe/