Print

Easy Tomato Tart Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This easy tomato tart combines flaky puff pastry with creamy ricotta, savory prosciutto, fresh basil pesto, and vibrant grape tomatoes. Perfect for a light lunch or appetizer, it bakes quickly to a golden perfection with a crisp crust and bursting flavors.

Ingredients

Scale

Pastry & Cheese

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

Meat & Sauce

  • 2–3 ounces prosciutto
  • 1 small jar basil pesto (about 1/4 cup needed)

Vegetables & Toppings

  • 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

Other

  • 1 egg (beaten, for brushing edges)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C). Lay the sheet of defrosted puff pastry onto a piece of parchment paper or a lined baking tray to prepare for layering.
  2. Prepare cheese mixture: In a small bowl, mix 1/2 cup of light ricotta cheese with the zest of one lemon until well combined. Spread this mixture evenly over the surface of the puff pastry, forming a creamy base.
  3. Layer prosciutto: Arrange 2-3 ounces of prosciutto slices evenly over the ricotta layer to add a salty, savory element.
  4. Add pesto: Spoon about 1/4 cup of basil pesto over the prosciutto. Use the back of the spoon to spread it slightly, ensuring even coverage.
  5. Top with tomatoes: Place halved and quartered grape tomatoes cut-side up on top of the pesto. Arrange tomatoes leaving a 1-2 inch border around the edges with the cut side facing up to prevent sogginess.
  6. Form tart edges: Fold the edges of the puff pastry inward slightly over the tomatoes to create a rustic tart border. Brush the folded edges with the beaten egg, then sprinkle with mixed seeds or Everything But the Bagel Seasoning to add crunch and flavor.
  7. Bake: Place the tart in the preheated oven and bake for about 35 minutes. Check after 25 minutes to ensure the crust isn’t browning too quickly. If it is, tent the edges with foil to prevent burning. Bake until the pastry is golden and cooked through.
  8. Cool and garnish: Remove the tart from the oven and let it cool for 5 minutes. For a beautiful finish, sprinkle fresh basil leaves on top and add extra dollops of ricotta and pesto. Cut into squares and serve warm.

Notes

  • Cutting tomatoes cut-side up is key to keeping the crust from becoming soggy.
  • If the crust browns too fast during baking, tent it with foil to avoid burning.
  • Homemade pesto can be used instead of store-bought for fresher flavor.
  • This tart is best served warm but can be enjoyed at room temperature.
  • Use fresh herbs for garnish to add a fragrant, vibrant finish.

Keywords: tomato tart, puff pastry tart, easy appetizer, ricotta tart, prosciutto tart, basil pesto tart, savory tart

Find it online: https://lucabites.com/easy-tomato-tart-recipe/