Description
A deliciously flaky tart filled with fresh summer tomatoes and fragrant herbs, perfect for any occasion.
Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 4–5 medium ripe tomatoes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to fit a tart pan.
- Transfer the pastry to the tart pan, trimming any excess edges.
- In a bowl, mix together ricotta cheese, grated Parmesan, salt, pepper, and fresh herbs.
- Spread the cheese mixture evenly over the pastry base.
- Arrange the tomato slices over the cheese mixture in a circular pattern.
- Drizzle olive oil over the tomatoes and brush the edges of the pastry with the beaten egg.
- Bake for 30-40 minutes or until the pastry is golden brown and the tomatoes are tender.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Feel free to use any combination of fresh herbs you like.
- Serve warm or at room temperature for best flavor.
Nutrition
- Calories: 250
- Sugar: 3
- Fat: 15
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
Keywords: Summer Tomato Tart, Fresh Herbs, Tomato Tart Recipe, Puff Pastry Tart, Vegetarian Tart