Tomato & Ricotta Tart

This tomato & ricotta tart is a light but flavorful dish. It gets the tartness from the tomatoes and the dollops of ricotta add just the slightest sweetness. The drizzle of a good pesto and some parmesan really gives every bite that extra punch. One of the best features about the recipe today is how versatile it is! You can substitute any of the ingredients or add veggies and flavors of your choice!

Tomato & Ricotta Tart

  • Servings: 2-4 persons
  • Difficulty: easy
  • Print

A light refreshing tomato tart with hints of ricotta and parmesan that bring out this light flavorful dish.


  • 12-15 red and yellow cherry tomatoes
  • 1 sheet puff pastry thawed
  • 4-6 Tbsp crème fraiche
  • 2 cloves garlic, grated
  • 1 tsp freshly grated nutmeg
  • Red pepper flakes as per spice level
  • 1/2 small red onion, thinly sliced
  • 3-4 Tbsp ricotta cheese
  • 2 Tbsp pesto
  • Olive oil
  • Fresh basil leaves for garnish


  1. Slice the tomatoes and place on a board with a paper towel. Put liberal amounts of salt and pepper on the tomatoes and cover with an additional paper towel. Wait for 15-20 mins for the tomatoes to release their liquid.
  2. Preheat oven to 375F or as directed on your puff pastry box.
  3. Roll out the puff pastry on a baking tray lined with parchment paper. Make a rectangle with a approximate size of 9 x 11 inches. Fold or crimple 1/2 inch from the edges. Pierce the inside of the puff pastry with a fork.
  4. Spread the crème fraiche on to your pastry and sprinkle the freshly grated garlic and nutmeg. Sprinkle red pepper flakes around as well.
  5. Layer the tomatoes onto the pastry. Next add the red onions. Brush the edges of the pastry with an egg wash and place in a preheated oven for 25-30 minutes till it is golden brown and fully cooked through. Check your pastry box for full instructions.
  6. Pull out the tart, and place dollops of ricotta cheese all around and place back into the oven for 5 minutes to warm through.
  7. Take pesto and thin out with some olive oil and drizzle over the warm tart. Next add basil leaves for garnish. Serve with thinly shaved parmesan cheese.

This recipe is very versatile.
You may substitute the cherry tomatoes for roma tomatoes or any heirloom tomatoes you have on hand.
If you do not have crème fraiche, you can replace it with sour cream or even Greek yogurt.
For garnish, you can use fresh oregano or basil leaves. Whatever you prefer.

This tomato & ricotta tart is best served warm, but equally tasty served at room temperature.

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