skip to Main Content
Tomato Tart

Tomato Tart

Tomato Tart


Tomato Tart
Recipe By:
Tomato Tart
  • ½ lb. all-butter puff pastry
  • 30 cherry tomatoes, about 1 lb., cut in half
  • 3 T. extra virgin olive oil
  • 1 T. fresh thyme leaves, extra for garnish
  • Kosher salt and fresh black pepper
  • ½ lb. fresh ricotta cheese
  • Flour, for dusting
  1. Preheat oven 425. Line a large baking sheet with parchment paper. Place oven racks in middle and upper third of oven.
  2. On lightly floured surface, roll out puff pastry to 9x17”. Transfer pastry to baking sheet and poke all over with a fork.
  3. Place another sheet of parchment paper and baking sheet on top and bake for 25 minutes until golden.
  4. Remove top baking sheet and parchment paper and continue to bake until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry to a rack and let cool.
  5. In large bowl, toss tomatoes with olive oil and thyme and season with salt and pepper.
  6. Spread the tomatoes on a large rimmed baking sheet, cut side up and bake on upper rack for 15 minutes, until slightly soft. Let cool.
  7. In food processor, puree ricotta cheese until creamy. Spread over the cooled pastry and season with salt and pepper.
  8. Arrange tomatoes cut side up on the cheese (5 rows of 12).
  9. Sprinkle with fresh thyme. Cut pastry between the tomatoes into about 60 squares. Transfer to serving platter and serve immediately.
Print Friendly, PDF & Email

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
Back To Top