Take those juicy, peak-summer tomatoes and turn them into this ricotta tomato tart that’s buttery, crisp, and rich. Perfect for lunch, dinner, or as an appetizer.
A layer of creamy ricotta, juicy tomatoes dressed in olive oil and balsamic vinegar, and buttery, crisp puff pastry make a tart that’s easy and quick to put together but impressive enough to serve at your next dinner party.
Whether you’re serving it with a bright green salad, slicing it into appetizer portions, or bringing it to a picnic, it comes together with just a handful of ingredients and is ready in under an hour.
The secret to a successful tart starts with full-fat ricotta and fresh tomatoes and ends with a puff pastry that’s fully baked. Make sure the bottom is completely cooked and golden brown so you can pick up a slice and hold it in your hand.
Since this recipe calls for so few ingredients, it’s important to choose good ones, like full-fat ricotta for the best flavor and tomatoes that are in season. If you’d like, you can even make your own ricotta using just two ingredients. I walk you through the whole process here.
How to Make Tomato Ricotta Tart
Even though tomatoes contain a lot of water, don’t worry, as it does not compromise the texture of the tart, as long as you handle them properly. So let’s focus on building flavor at every step of the way:
Salt the Tomatoes
Slice your tomatoes into wedges and add them to a bowl. Season with salt and pepper, then drizzle with olive oil and balsamic vinegar. When assembling your tart, don’t be afraid to drizzle all of it over the tomatoes before popping the tart in the oven – flavor!!
Use Full-Fat Ricotta
Whole-milk ricotta not only is more flavorful, but it generally contains less excess moisture than lower-fat varieties. Whip your ricotta until light and fluffy before spreading it onto your puff pastry. If your ricotta appears particularly wet, feel free to drain it in a fine-mesh sieve for a few minutes before using.
Bake at a High Temperature
A hot oven is imperative when baking puff pastry, especially when there’s so much liquid in the topping. The hot temperature makes it rise quickly and develop a crisp bottom crust before moisture from the tomatoes has a chance to accumulate.
Best Tomatoes for Tomato Ricotta Tart
Several varieties work well, so my advice is to use whatever is in season:
Heirloom Tomatoes
Heirloom tomatoes provide excellent flavor and visual appeal, and their many colors add a really nice touch to the finished tart.
Roma Tomatoes
Roma tomatoes actually work great here, since they contain less water than many other varieties, making them a practical option when we want a crisp crust.
Cherry Tomatoes
Halved cherry tomatoes are often the most reliable option outside of peak tomato season for their concentrated flavor and lower water content, meaning you can make this tart year round.
Useful Tips & Variations
- Don’t Stress the Measurements: This tart is mostly about assembling, so feel free to eyeball the ingredients. Taste your tomato and ricotta mixtures as you go, adjusting the seasoning until it hits the spot.
- Balsamic vinegar is the secret weapon in this recipe. Tomatoes and ricotta are both naturally sweet and the acidity of the balsamic cuts through the rich creaminess of the cheese, while its complex, sugary undertones caramelize in the oven, completely amplifying the savory flavor of the tomatoes.
No Balsamic? No Problem. Swap it out for one of these:
- Red Wine Vinegar + a pinch of sugar: Mimics the acidity and the sweetness.
- Pomegranate Molasses: Offers a similar thick, tart, and deeply fruity profile.
- A squeeze of fresh lemon juice: Use this right after baking for a sharp, bright kick instead of a caramelized finish.
- Replace the dried oregano with dried thyme, or scatter fresh torn basil over the tart after it comes out of the oven.
- Add a Salty Punch: Dot some kalamata olives or capers in with the tomatoes before baking.
- Change the Cheese Base: Whip some goat cheese or cream cheese into the ricotta for a tangier, richer filling.
If you make this Tomato Ricotta Tart, please let me know in the comments! I’d love to hear from you.
More Easy Tomato Recipes
Harissa Roasted Tomatoes with Yogurt: Roasted tomatoes and spicy harissa meet cool, creamy yogurt for a simple dish that works as a side, starter, or lunch with plenty of crusty bread.
Burst Tomato Burrata Pasta: Sweet burst tomatoes and creamy burrata come together in a pasta that’s rich enough to feel special, but simple enough for any night of the week.
Tomato, Eggplant & Ricotta Pasta: Roasted eggplant, juicy tomatoes, and creamy ricotta make this pasta hearty without feeling heavy, with each ingredient bringing something different to the dish.
Fried Halloumi and Burst Tomato Toast: Crisp slices of halloumi, jammy burst tomatoes, and thick-cut toast make a quick meal that’s equally suited to lunch or a relaxed weekend brunch.
Tomato Ricotta Tart
Ingredients
- 1 cup
ricotta - 1 lemon Zest
- 5 medium tomatoes, cut into wedges
- 2 cloves garlic, thinly sliced
- 1 tsp chili flakes
- 1 tbsp balsamic vinegar
- Olive oil
- Dried oregano
- Flaky salt and black pepper
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F.
- Using a whisk, whip the ricotta with lemon zest, salt, and pepper until light and fluffy. Set aside.
- Add the tomatoes, garlic, chili flakes, and balsamic vinegar to a bowl. Drizzle with olive oil, season with salt and pepper, and mix to combine.
- Roll out your puff pastry sheet and place it on a parchment-lined baking sheet. Use a knife to lightly score a 1-inch border around the pastry, being careful not to cut all the way through. This edge will puff up while baking.
- Spread the whipped ricotta over the center of the pastry, leaving the border. Top with the tomatoes, then drizzle with more olive oil and sprinkle with oregano.
- Brush the edges with the beaten egg and sprinkle with flaky salt. Bake until the tart is deeply golden, and the bottom is crisp and golden, 25-30 minutes.
- Serve with a simple green salad, if desired.
