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+ servings
Up close and side angle shot of tomato puff pastry tart.
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5 from 2 votes

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!
Prep Time15 mins
Cook Time35 mins
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: Californian
Keyword: Summer Tart, Tomato Puff Pastry Tart, Tomato Ricotta Tart, Tomato Tart
Servings: 6


  • 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.