This simple tomato and ricotta tart recipe from Palmetto Bluff Club Executive Chef Beth Cosgrove is the perfect summertime dish for your next gathering. The flaky puff pastry crust is topped with a creamy ricotta mixture along with fresh herbs and sun-ripened summer tomatoes, then baked to a golden crisp. Enjoy!
Ingredients
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- 1 sheet frozen rectangle puff pastry
- ¼ cup extra virgin olive oil
- 1¼ cups ricotta cheese
- 2 tablespoons fresh basil, julienned thin
- 2 tablespoons chives, chopped thin
- ½ teaspoon lemon zest
- Salt and pepper, to taste
- 2 lbs mixed summer tomatoes, sliced to ¼-inch thickness
Instructions
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- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Remove the frozen puff pastry from the freezer and allow it to thaw until it is pliable but still cold. Lay it flat on the parchment paper and, using a fork, perforate the dough sporadically about 1 inch apart all over.
- In a medium bowl, stir together the ricotta cheese, basil, chives, lemon zest, and salt and pepper to taste until well combined. Spread the mixture evenly over the dough, leaving a 1-inch border around the edges.
- Top with the sliced or halved tomatoes. Sprinkle with additional salt and pepper. Bake for 30–40 minutes, or until the pastry is golden brown and flaky.
- Let the tart cool slightly. Top with more chopped basil and chives, and season with additional salt and pepper if desired.
- Serve warm or at room temperature.
