This Heirloom Tomato Tart is a beautiful savory pie layered with a ricotta, blue cheese and fresh tomatoes.

Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

This Heirloom Tomato Tart Recipe is a Summer Treat

The goal of this tomato tart recipe is to capture the very essence of summer in one dish.

After many years of perfecting this recipe to achieve the right balance of rich pastry to creamy cheese filling to sweet and tangy tomatoes, I think I’ve achieved it.

Why you’ll love this Tomato Tart

  • Whether you’re a seasoned chef or a kitchen novice, the easy step-by-step directions guarantee that you’ll achieve a beautiful end result.
  • It looks gourmet but it’s truly simple enough to make on a weeknight.
  • It’s a versatile dish that’s pretty perfect for brunch, lunch or dinner.
Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

Fresh Tomato Tart Ingredients

  • pie crust – I take a shortcut and use a refrigerated pie crust rather than making my own. I use the Pilsbury unroll-and-bake style of crust and it works beautifully.
  • ricotta cheese – this is the main component of the cheese filling that will help hold the tomato slices in place inside of the tart.
  • blue cheese – adds a tangy, robust flavor to the cheese filling that contrasts nicely with the flavor of the sweet tomatoes.
  • lemon zest – just a bit of acid to cut through the richness of the cheese.
  • heirloom tomatoes – you’ll need 1 pound total, and you can buy a variety of colors and sizes for the prettiest eye appeal.
  • basil – adds a fresh herbacous note and pop of green color.
  • salt and pepper – I recommend flaky sea salt (I like Maldon brand) and freshly cracked black pepper for finishing the tart.
Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

How to Make Tomato Tart

  1. BAKE CRUST. Press the crust into a tart pan. Poke some holes in the bottom of the crust to vent it, then line the crust with parchment paper and fill it with pie weights or dried beans. Bake until it’s just light golden brown, then remove the weights and parchment and allow the crust to cool completely before filling.
  2. FILLING. While the crust is cooling, you can make the filling by whisking together the ricotta, blue cheese and lemon zest in a medium bowl.
  3. ASSEMBLE. Spread the ricotta mixture over the bottom of the cooled tart crust, then arrange all of the sliced tomatoes over the cheese. Sprinkle the tart with basil, salt and pepper. Slice and serve immediately.

Variations for Tomato Tart with Pie Crust

  • CHEESE – Don’t like blue cheese? Swap it for feta or a bit of crumbled goat cheese to add complexity to the ricotta.
  • HERBS – You can use thyme, oregano or rosemary in addition to, or in place of, the basil.

Home Chef Tips

  • Opt for just-ripe but still firm tomatoes. Overly ripe tomatoes will bring an excessive amount of moisture to the tart, while underripe ones won’t have a robust flavor.
  • Don’t be shy with the salt and pepper – tomatoes benefit from ample seasoning.
Heirloom Tomato Tart - A beautiful savory tart layered with a ricotta, blue cheese and fresh tomatoes. | foxeslovelemons.com

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How to Serve Tomato Tart

Tomato tart can be served in a variety of ways to suit different occasions:

Storing Fresh Tomato Tart

Tomato tart is best eaten right after it is made. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The pie crust will likely get soggy, which is why it’s best to eat this right away!

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A slice of tomato tart with puff pastry on a serving utensil.

Tomato Tart Recipe

Author: Lori Yates
Yield: 8 servings
Prep: 20 minutes
Cook: 24 minutes
Cooling Time: 5 minutes
Total: 49 minutes
This Tomato Tart made with puff pastry, ricotta and Parmesan is summer on a plate – perfect as a stunning appetizer or light meal.
4.5 from 2 ratings
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Ingredients

  • 1 sheet puff pastry
  • 1 ¼ pounds assorted heirloom tomatoes
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon milk or cream
  • ½ cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon grated lemon zest
  • Extra virgin olive oil for serving
  • Torn fresh basil leaves for serving
  • Maldon sea salt and freshly cracked black pepper for serving

Instructions

  • Preheat oven to 400 degrees F. Thaw your puff pastry according to package instructions.
  • While pastry is thawing, slice tomatoes crosswise into 1/4-inch slices. Place on paper-towel lined plate and sprinkle with kosher salt. Let sit at room temperature while you prep the rest of the tart.
  • In small bowl, whisk egg and milk until smooth.
  • In medium bowl, use a fork to mash together ricotta, Parmesan and lemon zest until well combined.
  • Unwrap puff pastry and place on a piece of parchment paper on work surface. Use rolling pin to lightly roll out to 10 by 12-inch rectangle. Transfer parchment with pastry to rimmed baking pan. Use sharp paring knife to score a 1-inch border around the outside of the pastry (take care to not cut all the way through the pastry).
  • Use an offset spatula or small knife to spread ricotta mixture evenly inside the scored border. It’s honestly a little tricky to spread, since the mixture can be crumbly. Keep working at it, and it will eventually spread!
  • Arrange tomatoes over ricotta, overlapping slightly if needed.
  • Brush border of tart with egg mixture. Transfer to oven and bake 24 to 26 minutes or until edges are puffed and dark golden brown. Remove from oven and let cool on pan for 5 minutes before serving.
  • To serve, drizzle with olive oil and sprinkle with basil, sea salt and black pepper. Cut into 8 pieces and serve right away.
Calories: 244kcal, Carbohydrates: 18g, Protein: 7g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 34mg, Sodium: 356mg, Potassium: 225mg, Fiber: 1g, Sugar: 2g, Vitamin A: 747IU, Vitamin C: 10mg, Calcium: 103mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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