Tomato & Ricotta Tart

I usually make a French style tomato tart at the end of summer, when I have a ton of tomatoes and I need to use them up. I make the tart with mustard and herbs and some cheese and it's just wonderful.

Recently, while blog trolling (is that a word?), I noticed a good looking tomato tart on Elra's blog, made with puff pastry and cherry tomatoes.
I wouldn't have to wait until July to make this one.

Ahhh, frozen puff pastry, the greatest invention, only second to pre-washed bagged lettuce.

I had some Roma tomatoes on the counter, so used them instead, and the results were terrific. Thanks Elra for posting such a great recipe.

Elra's Tomato Tart w/ Ricotta Cheese:

1 sheet of defrosted frozen puff pastry

1 cup of ricotta cheese
1 egg
1/4 cup of parmesan cheese
handful of chopped fresh parsley
salt and pepper

5 Roma tomatoes (Elra used cherry tomatoes)
Basil pesto (I used premade in a container from my Italian market)

Roll out your puff pastry and fit a tart pan with a removable bottom. Trim the edges.

Mix your ricotta mixture and spread it on the bottom of the puff pastry.

Slice tomatoes and fan them to snugly fit on top of the ricotta.

Sprinkle tomatoes with kosher salt and pepper. Dab top all over with basil pesto.

Bake on a cookie sheet at 400 degrees for about 35 minutes.


Vidya said…
This looks absolutely amazing. My mouth is quite literally watering. Oh yum.
Ciao Chow Linda said…
Why do I always see your blog first thing in the morning when I'm eating my oatmeal? Now I want some of that deliciousness.
Patsyk said…
Stace- that is a gorgeous tart! I wish I could have some right now.
HungryinSW said…
That looks amazing and perfect for spring!
kat said…
Absolutely gorgeous!
This looks delicious! And semi-healthy with the awesome veggies. And I agree with you about the frozen puff pastry!

LaDue & Crew said…
Perfect for breakfast, too. I'm loving that tart pan! I think you also missed a food stylist calling- everything always looks pretty and perfect!
lisaiscooking said…
Delicious! The pesto on top looks great. Roasted tomatoes are so good, and with this tart, they sound fantastic.
Dana said…
I think I've said this before here but I LOVE that tart pan! It looks so elegant. This looks almost too delicious!
There isn't much you can't put on puff pastry that won't taste twice as good. In fact, I can't think of anything that wouldn't taste better on puff pastry. It's an equal-opportunity food-improver.

Stuff like this might be a little better in summer, but the nice thing about tomatoes is that in the off season they taste pretty good when you roast them like this.
Foodiewife said…
Would you believe that I have Trader Joe's puff pastry in my freezer...and that I have never worked with puff pastry? 'tis true.
I love tomatoes, I have ricotta and frozen pesto (that I made). Looks like this is the perfect recipe to make. Great photos, too!
Will let you know if I make it. So far, any recipe I've made from you has been really good.

noble pig said…
Oh my word that looks delicious. Those tomatoes are quite beautiful.
Mmmm, Stacey, I make this often with the campari tomatoes I buy, but it does'nt look as pretty as yours! I want your tart pan!!
Karen said…
I'm going to bookmark this and make it this summer with some garden tomatoes. There is hardly a day goes by that you don't make something wonderful! I really enjoy reading your blog :)
Dewi said…
Awww Stacey, I am so flattered...
I am so glad that you like the recipe, and your result is pretty gorgeous looking tart.
Maris said…
I love ricotta cheese. This sounds so good and I can't wait to try it with some Jersey fresh tomatoes this summer!
tuki said…
I love your blog! Thankyou!!
Crystal said…
Nothing compares to fresh tomatoes, I love them, and I really like your blog, I plan to visit often.
Erin said…
Big mistake to look at this while I'm waiting for my lunch break. WOW, that looks amazing!
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