Tomato Tart
Savor the flavors of summer with this delightful tomato tart, featuring luscious ripe tomatoes, creamy ricotta, and aromatic garlic infused with fresh thyme. Perfect for a breezy lunch or as a savory bite to share over drinks, this dish is as easy to whip up as it is to devour. Get ready to impress your guests and treat yourself!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- fennel seeds
- garlic
- a really good squeeze of lemon
- lemon zest
- a nice mix of tomatoes
🥛Dairy & Eggs(2)
- egg
- ricotta
🫙Pantry Staples(1)
- really good olive oil
🧂Spices & Seasonings(3)
- a proper pinch of salt
- salt
- thyme
📦Other(1)
- a sheet of puff pastry
👨🍳 Instructions
- 1
Start by chopping a nice mix of tomatoes and place them in a bowl.
- 2
Add garlic, thyme, a proper pinch of salt, and really good olive oil.
- 3
In another bowl, mix ricotta, salt, lemon zest, and a really good squeeze of lemon, then whisk together until smooth.
- 4
Roll out a sheet of puff pastry and score all the way around the edge with a knife.
- 5
Spoon the ricotta mixture onto the pastry and spread it within the frame.
- 6
Cover with the chopped tomatoes.
- 7
Brush the edges with egg to make them golden.
- 8
Finish with some fennel seeds and place in a very hot oven.
- 9
Bake for about 30 minutes.
💡 Pro Tips
- ✓Salt your chopped tomatoes 30-45 minutes before assembly and drain in a colander to remove 60-70% of their moisture, preventing a soggy tart bottom.technique30-45 minutes
- ✓Score your puff pastry border 1/4 inch deep and 1/2 inch from the edge to create proper steam vents that allow the border to rise 2-3x higher than the base.technique1/4 inch deep, 1/2 inch border
- ✓Bake at 425°F for the first 15 minutes to set the pastry structure, then reduce to 375°F to finish cooking without burning the delicate tomato tops.timing425°F for 15 minutes, then 375°F
- ✓Use whole milk ricotta (not part-skim) and strain it through fine mesh for 15 minutes to achieve the ideal 18-20% fat content for proper spreading consistency.ingredient18-20% fat content
- ✓Toast fennel seeds in a dry pan for 45-60 seconds until fragrant to release volatile oils that intensify their flavor by 300-400%.technique45-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tomato Tart
Savor the flavors of summer with this delightful tomato tart, featuring luscious ripe tomatoes, creamy ricotta, and aromatic garlic infused with fresh thyme. Perfect for a breezy lunch or as a savory bite to share over drinks, this dish is as easy to whip up as it is to devour. Get ready to impress your guests and treat yourself!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- fennel seeds
- garlic
- a really good squeeze of lemon
- lemon zest
- a nice mix of tomatoes
🥛Dairy & Eggs(2)
- egg
- ricotta
🫙Pantry Staples(1)
- really good olive oil
🧂Spices & Seasonings(3)
- a proper pinch of salt
- salt
- thyme
📦Other(1)
- a sheet of puff pastry
👨🍳 Instructions
- 1
Start by chopping a nice mix of tomatoes and place them in a bowl.
- 2
Add garlic, thyme, a proper pinch of salt, and really good olive oil.
- 3
In another bowl, mix ricotta, salt, lemon zest, and a really good squeeze of lemon, then whisk together until smooth.
- 4
Roll out a sheet of puff pastry and score all the way around the edge with a knife.
- 5
Spoon the ricotta mixture onto the pastry and spread it within the frame.
- 6
Cover with the chopped tomatoes.
- 7
Brush the edges with egg to make them golden.
- 8
Finish with some fennel seeds and place in a very hot oven.
- 9
Bake for about 30 minutes.
💡 Pro Tips
- ✓Salt your chopped tomatoes 30-45 minutes before assembly and drain in a colander to remove 60-70% of their moisture, preventing a soggy tart bottom.technique30-45 minutes
- ✓Score your puff pastry border 1/4 inch deep and 1/2 inch from the edge to create proper steam vents that allow the border to rise 2-3x higher than the base.technique1/4 inch deep, 1/2 inch border
- ✓Bake at 425°F for the first 15 minutes to set the pastry structure, then reduce to 375°F to finish cooking without burning the delicate tomato tops.timing425°F for 15 minutes, then 375°F
- ✓Use whole milk ricotta (not part-skim) and strain it through fine mesh for 15 minutes to achieve the ideal 18-20% fat content for proper spreading consistency.ingredient18-20% fat content
- ✓Toast fennel seeds in a dry pan for 45-60 seconds until fragrant to release volatile oils that intensify their flavor by 300-400%.technique45-60 seconds