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Ricotta and Tomato Tart

Super easy ricotta and tomato tart recipe made with puff pastry. Serve as an appetizer or with a salad for a simple meal.  Cut puff pastry sheets to make individual servings or make 1 big tart.

Ricotta and Tomato Tart


1 frozen puff pastry sheet, thawed

3-4 Tomatoes, thinly sliced

1 1/2 - 2 cups ricotta cheese

1/4 cup Parmesan cheese

2 garlic cloves, minced

Basil, sliced

Salt and Pepper

Olive oil

1 egg, mixed with Tablespoon of water


Preheat oven to 400° F.

Roll out puff pastry sheet and transfer onto a baking sheet lined with parchment paper.  Using a knife or pizza cutter, lightly score (without cutting through) a ½-inch border around the edges.

In a bowl, mix ricotta,  parmesan cheese and garlic and spread within the border of the puff pastry. Top with tomato slices and basil. Sprinkle with salt and pepper and drizzle some olive oil on top.

Brush the border with the  egg mixture and bake for 20-25 minutes or until golden brown.


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