Summer is upon us, and the warm weather calls for lighter dishes and delicious tomatoes from the greenhouse. Tomatoes and basil are fantastic on an easy puff pastry tart with ricotta, and it’s a simple dish you can serve as a side or as a lunch with a salad.
Tomato Tart the Easy Way
We love making tarts with puff pastry during the summer. It has a light and thin crust that is delightful with many different toppings.
In this case, it’s a tomato tart on puff pastry, with ricotta on the bottom and fresh cherry tomatoes, pine nuts, and basil on top. It doesn’t get more summery than that, right?
Here, we used cherry tomatoes in different colors, but you can use whichever tomatoes you prefer or have in your greenhouse this year. Any type of tomato works.
The puff pastry tart can be eaten for lunch with a side salad or as a side dish for dinner. We served it with grilled meat, and it was a hit with both adults and children.
You could even make them in mini versions by cutting the puff pastry into smaller pieces before baking, creating delicious bite-sized treats that can be easily enjoyed.
Tomatoes – Use the tomatoes you have in your greenhouse or the ones you like the most. They can be small cherry tomatoes or larger tomatoes—it’s completely up to you.
Puff Pastry – We buy fresh puff pastry in rolls from the supermarket. It’s really easy to work with, and it always turns out crispy and delicious.
Ricotta – Ricotta is a mild and slightly sweet cream cheese that pairs well with tomatoes. If you’re not a fan of ricotta, you can use regular cream cheese instead.
Pine Nuts – Pine nuts add a slightly nutty flavor that really shines when they’re baked. It tastes absolutely wonderful.
Egg and Sesame Seeds – The edge of the tart is brushed with egg and sprinkled with sesame seeds. The baked sesame seeds add a delightful flavor to the crust.
How to make tomato tart on puff pastry?
It’s really easy to quickly put together this tart, and it takes no time at all. First, score the edges of the puff pastry, then brush it with egg and sprinkle with sesame seeds.
Spread ricotta on the center of the tart and season with pepper, then arrange tomato slices on top. Finally, add pine nuts, and then the tart goes into the oven. Once it’s baked and has cooled slightly, garnish it with fresh basil, and it’s ready to be served.
Find the full recipe further down this page.
Frequently asked questions
Yes, you can definitely do that. It also tastes great cold, so you can store the leftovers in the refrigerator and take a piece for your packed lunch.
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Tips and tricks for the recipe
- Use the tomatoes you have in your greenhouse or the ones you like the most. The tart can be made with any type of tomatoes.
- Make sure to cut the tomatoes in the right way to keep the seeds inside. You should cut them crosswise rather than lengthwise to ensure that the flesh remains intact and doesn’t fall out.
- Serve as a light lunch with a salad.
- Serve as a side dish for grilled food or other delicious summer dishes.
- Serve as bite-sized appetizers for a shared buffet or for a graduation party.
Do you lov puff pastry?Also try our recipe for Air fryer asparagus with puff pastry
Recipe for Tomato Puff Pastry Tart
Here’s our easy recipe for a delicious puff pastry tart with tomato and basil. It’s quick and easy to make, and it simply tastes amazing.
We really hope you feel inspired to try making it at home for your family.
Tomato tart on puff pastry
- 300 g cherry tomatoes or other tomatoes
- 1 roll puff pastry 275 grams
- 1 egg
- 1 tbsp sesame seeds
- 125 g ricotta or another cream cheese
- 30 g pine nuts
- Fresh basil
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) normal over- and under heating.
Wash the tomatoes and slice them into 3-4 millimeter thick slices. Remember to cut the slices crosswise, not lengthwise, to ensure the inside doesn't fall out.300 g cherry tomatoes
Place the puff pastry on a baking sheet lined with parchment paper and make a cut around the edges, about 1-2 cm (0.4-0.8 inches) from the edge. Do not cut all the way through the dough. Brush the edges with beaten egg and sprinkle with sesame seeds.1 roll puff pastry, 1 tbsp sesame seeds, 1 egg
Spread the ricotta cheese on the center of the puff pastry and season it with a little pepper.125 g ricotta, Pepper
Arrange the tomato slices on top of the ricotta.
Sprinkle the pine nuts over the tart.30 g pine nuts
Bake the tart in the middle of the oven at 220 degrees Celsius (425 degrees Fahrenheit) for 15-20 minutes, or until the edges are crisp and golden.
Allow the tart to cool slightly before garnishing it with fresh basil and serving.Fresh basil
How do you like the recipe?
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