Tomato Puff Pastry Tart
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!
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
- When possible, buy local produce grown sustainably.
- 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).