Crispy, buttery puff pasty topped with a lemony, creamy ricotta and ripe, juicy tomatoes for a summer tart that’s easy to make, pretty to look at and very tasty to eat! Add any other summer veggie bounty you have on hand can work as a topping too!
What to do when you find yourself with an excess of veggie-licious summer bounty?! I got ya! Roll out a puff pastry, add a layer of cheese and top it with tomatoes and other any summer veggie-licious bounty ya got! Works like a charm each and every time!
Why this Recipe Works:
- Quick and Easy! Thanks to using store-bought frozen puff pastry.
- Eat no soggy puff pastry! Par-baking the puff pastry ensures that it’s fully cooked and crispy all the way through.
- Leave no summer bounty behind! It’s a simple way to use up an excess summer bounty.
- Enjoy any time of day! The tart works just as well for brunch or lunch as it does at dinner.
This tomato tart recipe falls in the magic intersection of looks highly impressive and super easy to make… YAYA!
Summer generally means the excess of tomatoes. I can’t resist these beauties, in all shapes in colors, at the markets. And often an excess of squash in my world too.
Good thang that this tomato puff pastry tart is easily adaptable to any summer bounty ya got on hand!
Other Topping Ideas for the Tomato Puff Pastry Tart
- Summer Squash, cut into ribbons
- Fresh Herbs
- Fruit too! Try figs or stone fruit for a touch of sweetness.
Have you tried adding something else to the tomato puff pastry tart? I wanna know! Please share in the comments below.
Store-Bought Puff Pastry vs. Homemade Puff Pastry
I’m all about making everything from scratch. Almost everything. I make very few exceptions and frozen puff pastry is one of them!
And if I’m gonna be buying puff pastry then I wanna get the good stuff!
Not all puff pastry is created equal.
What to look for: brands that use only butter in their ingredients. Puff made partially or entirely with shortening or any other fat will have a far inferior taste to those made with butter alone. Read the labels and ingredient lists carefully
How to Make this Tomato Puff Pastry Tart
Let puff pastry thaw out, roll it out, brush with egg wash, bake, spread the layer of ricotta, add tomatoes and other summer bounty, and bake again. Top with fresh herbs and enjoy.
- When possible, buy local and organic produce.
- Look for puff pastry tart that only uses butter in the ingredients.
- Let the puff pasty thaw! This part is non-negotiable or it will crack when you’re trying to roll it out.
- Park baking is negotiable if you are low on time, but you’ll sacrifice some crispiness in the crust.
- Leftover baked puff pastry tart will keep in the fridge for up to 3 days. Re-heat in an oven at 350 for 10-15min (until warmed all the way through).
Stoked on savory tarts? Check out these tarts below for more savory tart recipes:
Stoked on summer tomatoes! We are too!
Check out our Tomato Confit, Tomato, Strawberry & Watermelon Gazpacho, Baked Feta with Tomatoes, Pasta with Cherry Tomatoes & Burrata, Tomato Galette, and Chicken with Tomatoes!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Tomato Puff Pastry Tart
- 1 sheet frozen puff pastry thawed, 14-ounce package
- 1 eggq beaten
- 1 tablespoon water
- 15 oz ricotta
- 1 lemon juice and zest
- 1 pound tomatoes
sliced or cut in half (or less if using lots of other veggies)
- 1/2 cup fresh herbs basil and/or parsley
- 1 tablespoon good quality extra virgin olive oil
- other summer veggie bounty optional
- kosher salt to taste
- black pepper to taste
- The night before, place puff pastry into fridge to thaw out.
- Preheat oven to 425 F degrees.
- Unfold puff pastry and roll out onto a baking sheet. Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through.
- To make the egg wash: combine the egg with 1 tablespoon of water. Lightly brush the crust with this egg wash. Using a fork, poke muddle of pasty all over.
- Bake for 20 minutes, until golden brown and let cool.
- Combine ricotta with lemon juice and zest and spread onto middle of cooled puff pastry.
- Cut tomatoes (about ¼ inch thick or in half if they are cherry tomatoes) and prep any other veggies you may be using (see above for ideas).
- Place tomatoes and all other veggies on top of spread ricotta. Sprinkle with salt and pepper and bake another 15 minutes.