I love an easy recipe for summer parties, easy weeknight dinners and just generally maximizing my time spent enjoying summer versus being tethered to the kitchen. This fuss-free tomato tart recipe is just such a dish! It makes the most of ripe tomatoes fresh from the garden or farmer’s market. It’s light, tasty and perfect for bringing to a summer potluck.
I don’t love turning my oven on during the summer. Or honestly even the stove when I can avoid doing so! I like to eat cold things or things cooked on the grill. That said, this tomato tart recipe is totally worth turning the oven on for, especially since it doesn’t have to bake long and shouldn’t heat the house up too much.
If you can get your hands on heirloom tomatoes, all the better. If not, no worries! Find the juiciest beefsteak or roma tomatoes you can find. Fresh basil is a must! The base of the tart is puff pastry from the freezer section at the grocery store holding a creamy ricotta and cream cheese filling.
How to Make My Easy Tomato Tart Recipe
Begin with puff pastry baked into a pie dish or tart pan. Allow the puff pastry to thaw to room temperature before baking until just golden. Puff pastry general comes in a box containing two crusts so you can easily make two tomato tarts if you’re feeding a crowd!
The filling is a mixture of cream cheese, ricotta and honey. It’s creamy, the tiniest bit sweet and a touch salty. It’s so so good! Spoon a bunch into the prepared puff pastry crust, allowing the crust to first cool to room temperature after baking.
Spread the filling across the crust, making sure to allow just enough room on top to add the tomatoes.
Layer the tomatoes by overlapping them slightly as you fill the filled tart crust starting from the outside and working toward the center. If you have tomatoes of various colors you can alternate colors as you stack the tomatoes into the tart.
Top everything with a generous amount of fresh basil! No fresh summer tomatoes should ever be without fresh basil.
I like to add a big sprinkling of fresh cracked black pepper over top. That said, you should season to taste! Add more or less to your preference. A big pinch of coarse ground finishing salt also won’t make you mad, I promise.
And there you have it, friends! The complete recipe is below. For more great summer party recipes check out my strawberry feta brushectta recipe, Eden’s vegetable couscous salad and Courtney’s pesto pinwheels!
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- 1 puff pastry sheet. thawed
- 2 cups ricotta
- 1 cup cream cheese
- 1/4 cup honey
- Salt and pepper to taste
- 3 large heirloom tomatoes
- Fresh basil to garnish
- Preheat oven to 400°F
- Gently unfold and place thawed puff pastry sheet into a 9" round pie dish or tart pan
- Use a fork to generously poke the middle of the puff pastry, then bake for 10 - 12 minutes until golden
- Meanwhile, prepare the ricotta cream cheese mixture by combining ricotta, cream cheese, honey, salt and pepper in a mixing bowl with a hand mixer and mixing until smooth
- Slice tomatoes approximately 1/8" thick - 3 large tomatoes should be enough, or use more tomatoes if smaller
- Once the pastry tart cools, gently push down the center. Add the cream cheese and ricotta mixture, filling nearly to the top and smoothing out with a knife or spatula
- Layer sliced tomatoes on top, completely covering the top of the cream cheese mixture
- Sprinkle with chiffonade basil and add more fresh cracked black pepper on top if desired
- Serve immediately or chill for up to two hours before serving