Name: Easy Tomato Tart Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 sheet puff pastry (defrosted according to package instructions); 1/2 cup light ricotta cheese; Zest of 1 lemon; 2-3 ounces prosciutto; 1 small jar basil pesto (about 1/4 cup needed); 1 (10 oz) container grape tomatoes (halved and quartered, not all tomatoes will be used); 1 tablespoon mixed seeds (poppy seeds, onion seeds, fennel seeds) or a few dashes of Everything But the Bagel Seasoning; Fresh thyme and/or fresh basil leaves for garnish; 1 egg (beaten, for brushing edges)

Jump to Recipe

Introduction

This easy tomato tart combines flaky puff pastry with creamy ricotta, savory prosciutto, fresh tomatoes, and fragrant herbs. It’s a colorful, delicious dish perfect for a casual lunch or impressive appetizer.

The image shows several square pieces of tomato tart on crumpled white parchment paper over a white marbled surface. Each tart has a golden, flaky puff pastry crust with a slightly raised edge sprinkled with black and white seeds. Inside the crust is a spread of green pesto sauce. On top, there are layers of halved red and yellow cherry tomatoes, soft white dollops of ricotta cheese, extra pesto drizzled over the cheese, and fresh green basil leaves scattered across. Around the tarts, whole and halved tomatoes and a few basil leaves are placed on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (defrosted according to package instructions)
1/2 cup light ricotta cheese

Zest of 1 lemon
2-3 ounces prosciutto

1 small jar basil pesto (about 1/4 cup needed)
1 (10 oz) container grape tomatoes (halved and quartered)

1 egg (beaten)
1 tablespoon mixed seeds (poppy seeds, onion seeds, fennel seeds) or Everything But the Bagel seasoning
Fresh thyme and/or fresh basil leaves for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lay out the defrosted puff pastry sheet on parchment paper or a lined baking tray.
Step 2: In a small bowl, combine the ricotta cheese with the lemon zest. Spread this mixture evenly over the puff pastry.
Step 3: Layer the prosciutto pieces evenly over the ricotta spread.

Step 4: Spoon the basil pesto over the prosciutto and gently spread it out a little with the back of the spoon.
Step 5: Arrange the grape tomatoes (cut side up) on top of the pesto, leaving a 1-2 inch border around the edges. This helps prevent a soggy crust.
Step 6: Fold the edges of the pastry slightly over the tomatoes to form a shallow tart. Brush the folded edges with the beaten egg and sprinkle with the mixed seeds or seasoning.

Step 7: Add sprigs of fresh thyme or scatter thyme leaves over the tart. Bake for about 35 minutes, checking at 25 minutes to ensure the crust isn’t browning too much. If it is, tent with foil and continue baking until golden and cooked through.
Step 8: Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves and extra dollops of ricotta and pesto if desired. Cut into squares and serve.

Tips & Variations

Use cut-side up tomatoes to keep the pastry crisp and avoid sogginess.

Substitute prosciutto with thinly sliced ham or omit for a vegetarian version.
Try adding a sprinkle of shredded mozzarella or Parmesan before baking for extra cheesy flavor.
If you like more herbs, mix fresh chopped basil into the ricotta before spreading.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

This image shows several square slices of a tomato tart on crumpled white parchment paper over a white marbled surface. Each tart slice has a base layer of golden, flaky puff pastry with folded edges sprinkled with seeds. On top of the pastry is a green pesto spread evenly, followed by a dense layer of halved cherry tomatoes in red, yellow, and orange, creating bright spots of color. Small dollops of white creamy ricotta cheese are placed on the tomatoes, with green basil leaves and spoonfuls of pesto sitting on top. The tart slices look fresh, colorful, and inviting, with some loose basil leaves and whole tomatoes scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry?

Yes, just be sure to thaw it completely according to package instructions before using to ensure even baking and proper puff.

What can I use instead of basil pesto?

You can substitute with sun-dried tomato pesto, tapenade, or a simple spread of Dijon mustard for different flavor profiles.