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Fresh Tomato Tart

Fresh Tomato Tart

I don’t know about you but it’s hard for me to go to the farmer’s market, take one whiff of the fresh tomatoes, and leave without buying an armful! And though fresh tomatoes are wonderful with just a sprinkling of salt and a dash of pepper they’re spectacular all dressed up in this cheese-layered tart!

This is a simple yet fabulous recipe that Emily shared with me – perfect for lunch, brunch, dinner or as a side. A light puff pastry crust is the vessel for a blend of luscious ricotta, nutty Parmesan, fresh parsley and basil all brightened with a splash of balsamic vinegar. Then it’s topped with slices of plump, ripe tomatoes. Pop it in the oven and goodness will soon arrive!

Puff pastry makes quick work of the crust and is something great to keep in the freezer. It thaws in about 20 to 30 minutes, it’s really easy to handle and is a quick fix for both savory and sweet recipes.

Use the ripest tomatoes you can find for this tart. Fresh basil and parsley are readily available so no dried herbs for this dish. And don’t skimp on the ricotta or the Parmesan – nothing out of a can, never ever!

This delectable tart offers an amazing flavor and an array of wonderful textures plus a simplicity in assembling – you’ll be making it again and again!

Fresh Tomato Tart

1 package frozen puff pastry dough, 2 sheets

5 to 6 ripe tomatoes

¾ teaspoon kosher salt, divided

½ teaspoon freshly cracked black pepper, divided

1 cup, plus 2 tablespoons shredded Parmesan cheese, divided

1-1/2 cups ricotta cheese

3 tablespoons chopped fresh parsley, divided

3 tablespoons chopped fresh basil, divided

1 tablespoon good balsamic vinegar

Set the puff pastry dough out for about 20 to 30 minutes until soft enough to handle. Unfold the dough on a surface that is lightly dusted with flour. Gently roll the pastry dough to fit into a 13” x 9” rimmed baking sheet that has been lightly sprayed with a cooking spray. Leave enough dough to fold up the sides of the pan. You’ll need one full sheet and a part of the second sheet, cut to fit the pan. Dampen the edge of the overlap and press the dough together.

Using a fork, prick holes in the dough and bake at 400-degrees for 10 minutes. The dough will puff up and the edges will slide – don’t panic! It will settle into place as it cools. Let the crust cool while you prep the tomatoes and the filling.

Core and slice the tomatoes about 1/4” thick. Spread them out on paper towels to collect any excess juice. Sprinkle the tomatoes with ½ teaspoon of the kosher salt and ¼ of the pepper. Let them rest for about 10 to 15 minutes.

Stir together 1 cup of the Parmesan cheese, the ricotta cheese, 2 tablespoons of the parsley and 2 tablespoons of the basil plus the balsamic vinegar. Add the remaining ¼ teaspoon kosher salt and pepper.

Spread the cheese filling over the pastry crust leaving about ½” for an edge.

Place the tomatoes over the filling slightly overlapping. Sprinkle the remaining chopped parsley and basil over the top of the tomatoes.

Bake at 350-degrees for 30 minutes. Remove the tart from the oven and sprinkle it with the extra 2 tablespoons Parmesan cheese.

Serve warm or at room temperature.

To reheat, place the tart on a sheet of parchment and bake at 350-degrees for about 8 to 10 minutes.

Fresh Tomato Tart, courtesy of Preserving Good Stock

June 4, 2018
: Serves 8

A blend of luscious ricotta, nutty Parmesan, fresh parsley and basil all brightened with a splash of balsamic vinegar. Then it’s topped with slices of plump, ripe tomatoes!

By:

Ingredients
  • 1 package frozen puff pastry dough, 2 sheets
  • 5 to 6 ripe tomatoes
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly cracked black pepper, divided
  • 1 cup, plus 2 tablespoons shredded Parmesan cheese, divided
  • 1-1/2 cups ricotta cheese
  • 3 tablespoons chopped fresh parsley, divided
  • 3 tablespoons chopped fresh basil, divided
  • 1 tablespoon good balsamic vinegar
Directions
  • Step 1 Set the puff pastry dough out for about 20 to 30 minutes until soft enough to handle. Unfold the dough on a surface that is lightly dusted with flour.
  • Step 2 Gently roll the pastry dough to fit into a 13” x 9” rimmed baking sheet that has been lightly sprayed with a cooking spray. Leave enough dough to fold up the sides of the pan. You’ll need one full sheet and a part of the second sheet, cut to fit the pan. Dampen the edge of the overlap and press the dough together.
  • Step 3 Using a fork, prick holes in the dough and bake at 400-degrees for 10 minutes. The dough will puff up and the edges will slide – don’t panic! It will settle into place as it cools. Let the crust cool while you prep the tomatoes and the filling.
  • Step 4 Core and slice the tomatoes about 1/4” thick. Spread them out on paper towels to collect any excess juice.
  • Step 5 Sprinkle the tomatoes with ½ teaspoon of the kosher salt and ¼ of the pepper. Let them rest for about 10 to 15 minutes.
  • Step 6 Stir together 1 cup of the Parmesan cheese, the ricotta cheese, 2 tablespoons of the parsley and 2 tablespoons of the basil plus the balsamic vinegar. Add the remaining ¼ teaspoon kosher salt and pepper.
  • Step 7 Spread the cheese filling over the pastry crust leaving about ½” for an edge.
  • Step 8 Place the tomatoes over the filling slightly overlapping. Sprinkle the remaining chopped parsley and basil over the top of the tomatoes. Bake at 350-degrees for 30 minutes.
  • Step 9 Remove the tart from the oven and sprinkle it with the extra 2 tablespoons Parmesan cheese.
  • Step 10 Serve warm or at room temperature.
  • Step 11 To reheat, place the tart on a sheet of parchment and bake at 350-degrees for about 8 to 10 minutes.


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