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This is such a great summer appetizer, side dish, or even a light lunch. Savory ricotta on flaky puff pastry that is studded with vine ripened tomato slices that have been roasted with a hint of garlic, thyme and olive oil. Now pour yourself a glass of your favorite crisp white wine, and your good to go!

Lay parchment paper on a baking sheet, add your sliced tomatoes, fresh thyme, ( you can use fresh basil also, but add it later you don’t want it to get brown) ) salt, pepper, crushed garlic, and drizzle them all with EV olive oil. Roast at 400 degrees till juices are more concentrated. These could be done ahead of time until ready to use.

Next mix up your ricotta with salt and pepper, egg and lots of grated cheese, I used Romano, because it has a more intense flavor. This also can be done ahead of time.

Place 1 sheet of puff pastry on a parchment lined baking sheet, and with a small knife form a 1″ border around the pastry and slice diagonally all around like it is shown above. Be care full not to cut through. With in the frame, poke with fork all over, and lightly brush border with olive oil.

Place ricotta mixture within the frame, now layer the roasted tomato slices all over.

Bake for around 20 minutes at 400 degreesF, till golden brown. Let it rest for a while before you cut into it. Serve warm.
Buon Appetito!!

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  1. Hi – I’m traveling around Europe and was looking for a Tomato Tart recipe on the web, to use some fresh tomatoes I had bought. I found your recipe and used it tonight. Delicious, so thanks!

  2. I made this today and it was delicious.
    I just found your site last week.


  3. Oh my God this is sooo beautiful and looks sooo delicious…I will definitely try this

  4. gorgeous! I am so hungry now!!

  5. Mmmmmmmmm….this looks so delicious! Easy enough to make but looks so elegant. Thanks!

    Hugs, Pat

  6. This looks AMAZING! I’m not very familiar with puff pastry, but I’ll have to try this out the next time my husband’s parents come over!

  7. I made this last night & LOVED it!!! Dang, this was an easy one and sooo pretty. I had to call my family around before I cut into it so they could all tell me how amazingly talented I am (that never gets old!). This was the first time I had even used a puff pastry & I’m so happy that they sell them in pairs b/c I can make this again tonight… he, he, he.

    Thank you, sweet Marie, for posting this recipe. We really enjoyed it.

    xoxox Amy

  8. BEAUTIFUL! GORGEOUS! Can’t say enough about how lovely this looks. And rustic – my favorite type of cuisine. This one may have to be made soon when tomato season is in full bloom!

  9. This looks heavenly! Recipe girl has a great idea. Beach food! Or concert in the park! Perfect.

  10. I am definitely going to be making this soon. Thank you for the inspiration and idea. I love, love, love your cooking Marie. You are the best.

  11. Looks like a really great starter to a meal, or even a breakfast treat. Let’s face it, puff pastry is good no matter what time of day or dish!

  12. I almost ate my computer that looked so good. But as I see from all the comments I am fighting for a bite!

  13. I am so excited. That looks so good and I just happen to have all the ingredients needed. Dinner is solved!

  14. I am really hungry right now and those pictures are not helping…well done.

  15. Oh my, what a simple yet elegant dish.

  16. I’ll be on top of the world if I get anywhere with my tomato seedlings. With more than half a dozen varieties, there shouldn’t be a lack of pomodori to put into tarts, soups, stews, salads, pasta…

  17. Perfection, Marie. Perfection.

  18. That is so beautiful Marie! I always love your recipes. What color too! Wow!

  19. What a perfect recipe! And the crust looks beautiful, as does the whole tart!

  20. That is SOOO pretty! I would hate to serve that until everyone had arrived & was crowded around me as I cut it…. Don’t you just love it when they ooh & aah?!?!

    xoxox Amy

  21. Marie, I’ll bring the Chianti…save me half of the tart!

  22. If I had to paint an edible picture of Italy. it would looks something like this. Lovely, just lovely.

  23. Wow – two thumbs up! This looks really good. It never fails to amaze me that the easiest recipes can look and taste so good.

  24. Oh Marie! Your family is so blessed to have you as the relative to stay with..will you adopt me? 🙂
    I can totally “taste with the eyes” those roasted tomatoes with ricotta! Yumm!!!

  25. That looks so good! Roasted tomatoes are one of my favorites and roasting them in a tart with ricotta is a great idea. I will have to try it this summer.

  26. Oh yeah! Puff pastry is the best pastry for this kind of dishes. I use it even to make pizzas. I love the presentation of this dish. Great post as always 🙂

  27. The tart was delicious!!! My picky eater husband loved it. Back to the Portillos blog, my mouth is watering!!!!!
    Thanks again
    The relatives from Florida

  28. Beautiful tart. I like the idea of raosting the tomatoes first and then adding. Stunning.

  29. This looks delicious. Not to mention, beautiful!

  30. I love these types of tarts with the burst of tomato flavour:D

  31. I’m going to make this one at the beach this summer with chilled white wine for everyone! Love it!

  32. The edge came out so beautiful!
    What time do we eat?! 😉


  1. […] On en a utilisé une partie dans de goûteux sandwiches poulet-bacon-tomates. Du poulet restant de notre casserole de camping parfumée à la Coors Light et au ras-el-hanout. Mais là, pour de vrai, j’ai le goût de manger les dernières tomates simplement en salade, avec du vinaigre balsamique, pour les bien goûter, car Sophie m’a dit qu’elles étaient exceptionnelles. Si j’en avais des tonnes, et puisqu’on va en recevoir encore cette semaine, je concocterais peut-être ce gratin de quinoa, ou alors je m’inspirerais de cette belle tarte salée à la ricotta. […]

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