My tomato puff pastry tart turns a sheet of store-bought pastry, a smear of ricotta, and a few ripe summer tomatoes into something that looks like I fussed for hours. I make it for lazy brunches and last-minute guests, and it comes together in about 35 minutes start to finish. The pastry goes shatteringly crisp and the tomatoes turn jammy at the edges.
“Loved the flavors — so much depth! The oregano and parmesan made it taste like a delicious pizza. I did top it with a little homemade pesto and mozzarella cheese. The crust was crispy and light and the ricotta was rich and tasty. A nice change from tomato based tart”
My tomato tart recipe comes out crisp every single time
The first time I made this tomato tart, I had a few tomatoes on the edge of over-ripening and a forgotten sheet of puff pastry in the freezer. Twenty minutes later the kitchen smelled like a little cafe in France, and it has been my go-to ever since.
It took a few rounds to stop the bottom going soggy. The fix is patting the tomatoes bone dry and scoring a border into the pastry so the edges puff up while the center stays flat and crisp. A thin layer of ricotta whisked with Parmesan does the rest.
I make it with whatever tomatoes are best that week, whether heirloom, cherry, or vine-ripened, and swap the ricotta for a cottage cheese blend when that is what I have. It works as a brunch centerpiece, a light dinner with a salad, or cut small as an appetizer. It leans on peak-season tomatoes the same way my tomato Caprese and sun-dried tomato pasta do.
Key ingredients and why they matter
Full ingredient list and detailed instructions in the recipe card.
- Puff pastry is the shortcut that makes this look impressive. Keep it cold until the moment it goes in the oven so it puffs instead of slumping.
- Ricotta gives you a creamy base that holds the tomatoes in place. Whisk in the Parmesan and a little salt so it spreads smoothly.
- Tomatoes are the whole point, so use ripe, firm ones. Roma and vine tomatoes hold their shape, and halved cherry or heirloom tomatoes roast down sweetly.
- Dijon mustard is optional, but a thin brush under the cheese adds a savory backbone.
- A slow tomato confit or a spoonful of tomato jam makes a rich swap if you want to lean sweet and savory.
Shruthi’s Top Tips
Tips for a crisp tomato tart
A few things I learned the hard way testing this.
- Pat the tomatoes completely dry. Excess water is the number one reason the pastry goes soggy.
- Score a border about half an inch from the edge so it puffs into a frame around the flat center, if you prefer. This is optional.
- Keep the topping light. An overloaded tart steams instead of crisping.
- Serve within an hour of baking, while the pastry is at its crispest.
How to make tomato puff pastry tart
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Unroll the puff pastry onto the parchment. Score a border about half an inch from the edge without cutting all the way through.
- Whisk the ricotta, Parmesan, oregano, salt, and pepper until smooth. Loosen with a teaspoon of milk if it is too thick to spread.
- Spread the ricotta mixture inside the scored border. Brush a thin layer of Dijon underneath first if you want a savory backbone.
- Slice the tomatoes thin, pat them very dry, and arrange them over the cheese in a single layer.
- Beat the egg with a teaspoon of water and brush it over the exposed border for a golden, glossy finish.
- Bake for 20 to 25 minutes, until the pastry is deep golden and the tomatoes have softened and caramelized at the edges.
How to serve tomato puff pastry tart
This tart is light on its own, so I round it into a meal. A big green salad with white beans or chickpeas, a soft egg on top, or a bowl of creamy wild rice soup alongside turns a slice into lunch or a light dinner.
For a mixed table, drape a few slices of prosciutto over the meat-eaters’ portions after baking, and cut the tart into small squares for little hands. To feed a crowd, bake two sheets and slice them into fingers.
Variations
- Out of ricotta? A few readers blended cottage cheese with a little cream cheese for the base and loved it. Readers have also written to say that they’ve subbed ricotta with cashew ricotta and hummus.
- Fold chopped fresh basil straight into the cheese before spreading, not just on top, for basil in every bite.
Storage and reheating
It is best within an hour of baking, while the pastry is crisp. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for 5 to 7 minutes to bring back the crunch. It is also good cold or at room temperature.
More easy but fancy puff pastry apps
Mushroom Tartlets
Peach Puff Pastry
Zucchini Tart with Puff Pastry and Lemon Ricotta
Cherry Turnovers
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.
Common troubleshooting questions
Pat the tomato slices bone dry before they go on, and score a border so the edges puff up around a flat, crisp center. Resting slices on paper towels for ten minutes pulls even more water out.
It is best within an hour of baking while the pastry is crisp. You can prep the cheese layer and slice the tomatoes a day ahead, then assemble and bake just before serving.
Firm, ripe tomatoes with less water. Roma and vine tomatoes hold their shape, and halved cherry or heirloom tomatoes look beautiful and roast down sweetly. Save the very juicy ones for salad.
Yes. A few readers blended cottage cheese with a little cream cheese and loved it. Goat cheese or a thick garlic and herb spread or even hummus also work in place of the ricotta.
No. Scoring a border and keeping the topping light lets the pastry rise and crisp in a single bake. Blind baking is only worth it if you are loading the tart heavily.
Loved the flavors — so much depth! I did it with gluten free filo. It was great out of the oven but even better cold the next day.
Such a great recipe!!! Easy to follow, but so delicious. So many ways you can switch it up with seasonings or toppings. There were no leftovers, it was such a hit! Will be making again!!
Thank you so much for sharing!!
The tomato tart was delicious! I did not have Parmesan so I substituted mozzarella. It was very pleasing to the eye as well. I enjoyed it better than tomato pie which tends to be greasy. Thank you for sharing this recipe!
So glad you loved it, thank you for sharing back!
Fabulous recipe! The perfect summer lunch or appetizer. Will be making again!
Loved the flavors — so much depth! the oregano and parmesan made it taste like a delicious pizza. I did top it with a little homemade pesto and mozzarella cheese. The crust was crispy and light and the ricotta was rich and tasty. A nice change from tomato based tart.
Thank you for sharing Gayle!
This recipe is delicious! It was my first time using puff pastry so I was a little nervous with my lack of skills, but it came out great. The only change I made was I used cashew ricotta. I will definitely make this again.
Thank you so much for sharing back, Michelle – so glad it worked with cashew ricotta!
Made this exactly as written — loved it!