This tomato puff pastry tart is what happens when simple ingredients come together in the most extra way. Flaky, buttery pastry? Check. Creamy, herby ricotta? Absolutely. Sweet, roasted tomatoes? You bet. Whether you’re making it for brunch, a snack, or just because you need a quick win in the kitchen, this tart delivers every time.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
This simple tomato tart is my favorite quick-fix
The first time I made this tomato tart, I just had some tomatoes that were this close to over-ripening and a forgotten sheet of puff pastry in the freezer. As the tart baked, the scent of buttery pastry and roasted tomatoes filled my kitchen, making me feel like I had somehow transported myself to a little café in France. The ricotta base turned creamy and rich, the tomatoes caramelized just enough to bring out their natural sweetness, and the pastry was golden, flaky perfection.
Now, I make this tart for everything—lazy Sunday brunches, impromptu get-togethers, and even as a light dinner with a glass of wine. It’s the kind of dish that looks fancy but requires almost no effort, which, let’s be real, is the best kind of recipe.
Pair this tart with a refreshing arugula beet salad, roasted pear salad, or zucchini soup for brunch or a light dinner.
📋 Ingredients and notes
To whip up this savory puff pastry tart recipe, you’ll need just a handful of ingredients. Grab some puff pastry, ricotta, Parmesan cheese, ripe tomatoes, Dijon mustard, fresh basil, dried oregano, salt, black pepper, and a drizzle of olive oil. You’ll also need an egg to make the egg wash.
Make vegan tomato tarts
Make sure to pick up a vegan puff pastry (like Pepperidge Farm). Use a dairy-free ricotta and parmesan alternative and skip the egg wash—brushing olive oil on the edges works just as well.
Shruthi’s Top Tip
Pat those tomatoes dry! Excess moisture can make the pastry soggy, so use a paper towel to absorb as much as possible before layering them on.
- Cold puff pastry = best puff pastry. Keep it chilled until you’re ready to use it; warm pastry won’t puff as well.
- Scoring the edges is key. It helps create that picture-perfect raised border while keeping the center flat. And don’t skimp on the egg wash. This gives the pastry a gorgeous golden color and slight sheen.
Variations & Substitutions
- A tiny sprinkle of lemon zest or fresh garlic in the ricotta takes the tart to another level.
- Use the best tomatoes you can find. This tart thrives on ripe, flavorful tomatoes—heirloom, cherry, or vine-ripened tomatoes are ideal.
- Customize the cheese. Swap ricotta for goat cheese or even burrata for an ultra-creamy twist.
- Dijon mustard adds a subtle tang and depth. Swap it with whole grain mustard or a thin layer of pesto for a different flavor.
- Top with kalamata olives, roasted red onions, or roasted oyster mushrooms for an earthy twist.
- Use fresh herbs like fresh basil leaves, fresh parsley, or fresh thyme to garnish the tarts.
📖 How to make tomato puff pastry tarts
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Unroll the puff pastry dough onto a parchment-lined baking sheet. If folded, gently unfold it on a lightly floured surface to prevent tearing. Lightly score a 1-inch border around the edges using a knife, being careful not to cut all the way through. This helps the edges rise while keeping the center flat.
Step 3:
In a small bowl, mix ricotta, Parmesan, oregano, salt, and pepper until smooth. If the mixture is too thick to spread, add 1-2 teaspoons of milk or olive oil to loosen it.
Step 4:
Using a spoon or an offset spatula, spread the ricotta mixture evenly over the center of the pastry, staying inside the scored border. For extra flavor, spread a thin layer of Dijon mustard over the ricotta.
Step 5:
Slice the tomatoes into thin rounds (or halve cherry tomatoes) and pat them dry with a paper towel to remove excess moisture. Arrange the tomato slices in a slightly overlapping pattern over the ricotta mixture. Drizzle olive oil over the tomatoes and season with salt and pepper.
Step 6:
In a small bowl, beat the egg with 1 tsp of water to make an egg wash. Brush the exposed edges of the pastry for a golden, glossy finish.
Step 7:
Bake for 20-25 minutes, or until the pastry is golden and crisp, and the tomatoes have softened and slightly caramelized around the edges. If the center still looks soggy, bake for an extra 3-5 minutes.
Step 8:
Let the tart cool for a few minutes before serving. Garnish with fresh basil or thyme, drizzle with extra olive oil and flaky sea salt if desired, then slice and serve warm or at room temperature.
🍴 How to serve puff pastry tomato tarts
Serve these savory tomato appetizers as a fancy yet fuss-free starter for your next brunch gathering or dinner party. They’re elegant, easy to eat, and guaranteed to impress. I love pairing them with a simple Caprese salad or pesto tortellini salad for a fresh contrast.
Want to go all out? Serve them alongside fluffy scrambled eggs or a golden frittata for a brunch spread that looks straight out of a café menu.
🍴Storage and reheating suggestions
It’s best to serve and enjoy these tarts right away while they’re warm and fresh! But if you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
They’re delicious even when served cold or at room temperature, but for that just-baked crispiness, reheat them in the oven or air fryer at 350°F for a few minutes until warm and flaky.
🍴 Other delicious easy-but-fancy appetizers
If you like this recipe, check out my other appetizer recipes:
Vegetarian Stuffed Mushrooms
Sweet Potato Skins
Mushroom Tartlets
Air Fryer Smashed Potatoes
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Tomato Puff Pastry Tart
Ingredients
- 1 sheet puff pastry, store-bought, thawed if frozen
- ½ cup ricotta cheese, about 4.4 oz, 125 g)
- ¼ cup Parmesan cheese, grated, plus extra for garnish (about 0.9 oz / 25 g)
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon dried oregano
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- 1 tablespoon Dijon mustard, optional, for extra flavor
- 2 medium tomatoes, substitute 1 ½ cups cherry tomatoes, halved (about 10.6 oz | 300 g)
- 1 egg, for egg wash
- 1 teaspoon fresh basil, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Unroll the puff pastry onto a parchment-lined baking sheet. If folded, gently unfold it on a lightly floured surface to prevent tearing.
- Lightly score a 1-inch border around the edges using a knife, being careful not to cut all the way through. This helps the edges rise while keeping the center flat.
- In a small bowl, mix ricotta, Parmesan, oregano, salt, and pepper until smooth. If the mixture is too thick to spread, add 1-2 teaspoons of milk or olive oil to loosen it.
- Using a spoon or an offset spatula, spread the ricotta mixture evenly over the center of the pastry, staying inside the scored border.
- For extra flavor, spread a thin layer of Dijon mustard over the ricotta.
- Slice the tomatoes into thin rounds (or halve cherry tomatoes) and pat them dry with a paper towel to remove excess moisture. Arrange them in a slightly overlapping pattern over the ricotta mixture.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- In a small bowl, beat the egg with 1 tsp of water to make an egg wash. Brush the exposed edges of the pastry for a golden, glossy finish.
- Bake for 20-25 minutes, or until the pastry is golden and crisp, and the tomatoes have softened and slightly caramelized around the edges. If the center still looks soggy, bake for an extra 3-5 minutes.
- Let the tart cool for a few minutes before serving. Garnish with fresh basil or thyme, drizzle with extra olive oil if desired, then slice and serve warm or at room temperature.
Notes
- Sprinkle a light dusting of cornstarch or flour over the ricotta before adding tomatoes to help absorb moisture.
- Heirloom, vine-ripened, or cherry tomatoes work beautifully in this tart. Cherry tomatoes provide extra sweetness!
- For an extra touch, you can mix in a pinch of fresh lemon zest or a small clove of garlic into the ricotta for added fragrance and depth of flavor.
- To make this tart vegan, substitute the ricotta with dairy-free ricotta (you can find nut-based or tofu-based versions), and skip the egg wash, brushing the edges with olive oil instead.
- You can prepare the tart ahead of time and bake it just before serving. This makes it a great option for dinner parties or gatherings.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
