Easy Tomato Tart
An easy Tomato Tart with brightly colored heirloom cherry tomatoes, pesto, creamy ricotta, prosciutto and fresh thyme, all layered on a buttery, flaky puff pastry, sprinkled with everything bagel spice. It’s so delicious and savory with hints of sweetness. Serve as an appetizer or light dinner for the perfect way to use up summer produce.
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This tomato tart is the perfect way to enjoy summer’s bounty of fresh tomatoes! Along with our fresh homemade salsa, this is a staple we enjoy all season long. It’s fresh and delicious, and goes with just about anything. You can serve it as a main with a salad on the side or as an appetizer.
Flaky puff pastry is topped with creamy ricotta, layers of prosciutto, pesto, and heirloom tomatoes with a light sprinkling of mixed seeds. So simple and easy, a true summertime delight. Finish with fresh herbs, then simply slice, eat, and enjoy!
There’s not a lot that gets me more excited than being able to share irresistible recipes that really don’t require you to do much to achieve foodie perfection. This tomato tart is potentially one of my favorite appetizer recipes. The taste is amazing and it includes simple, quality ingredients that don’t require much prep.
Ingredients needed
Juicy vibrant tomatoes, cheese, pesto, salty meat and herbs, all baked to perfection on a flaky puff pastry crust. It truly does not get much better! Here’s what you’ll need to make this easy tomato tart recipe:
- Puff pastry: You’ll need 1 sheet of puff pastry. Be sure it is defrosted according to package instructions before getting started.
- Ricotta cheese: I typically use light ricotta. You can find it near the cream cheese or near the Italian cheeses, like mozzarella. It will come in a tub like cottage cheese.
- Lemon zest: Mixed with the ricotta, it will brighten and balance out the richness of the cheese.
- Prosciutto: Adds a sweet, salty taste.
- Pesto: You will only need about 1/4 cup. You can use store-bought or this homemade basil pesto from Sally is really delicious.
- Grape tomatoes: These or cherry tomatoes are best for this recipe. Regular tomatoes are too juicy, which can make the crust soggy.
- Egg beaten: For brushing over the pastry to create a rich, golden sheen when baked. This will also help the seeds adhere to the crust.
- Mixed seeds: It isn’t completely necessary but for extra texture, I love adding a sprinkle of poppy seeds, onion seeds and fennel seeds (or a few dashes of everything bagel seasoning) to the pastry.
- Fresh herbs: For garnish to brighten the flavors and add color. I like fresh thyme for this recipe, but feel free to use fresh parsley or basil.
Variations and substitutions
You can easily customize this recipe with your favorite additions. Here’s what I can suggest:
- Use a different cheese: A good substitute for ricotta is cottage cheese. You can blend it, if you’d like a smoother texture. Feel free to also sprinkle on some Parmesan cheese or goat cheese.
- Change the meat: You can use cooked bacon or pancetta instead of prosciutto.
- Make it vegetarian: Simply omit the prosciutto for a vegetarian version.
- Garnish: Feel free to add some extra garnish of fresh basil leaves and/or dollops of ricotta and pesto over the top (as pictured). A drizzle of balsamic glaze or hot honey would also be really delicious.
How to make this recipe
Gather your ingredients and let’s make your new favorite appetizer! Just look at those gorgeous tomatoes!
Step 1: Preheat oven to 400°F. and lay out the defrosted puff pastry on a piece of parchment paper or a lined baking sheet. Combine ricotta cheese with lemon zest in a small bowl. Then, spread mixture over the top of the puff pastry.
Step 2: Next, layer pieces of prosciutto over the top of the ricotta. Add spoonfuls of pesto over the prosciutto and spread slightly with spoon.
Step 3: Top pesto with tomatoes. Cut-side up is best to avoid a soggy crust. Evenly arrange over the top, leaving a 1-2 inch border.
Step 4: Fold down all sides of the pastry slightly over the tomatoes creating a tart.
Step 5: Brush the folded sides with the beaten egg and scatter the folded sides with the mixed seeds. Place a few sprigs of thyme or just the thyme leaves over the top of the tart and bake for about 35 minutes.
Step 6: Remove the tart from the oven and allow it to cool for 5 minutes. For a pretty presentation, sprinkle with basil leaves and add a few dollops of ricotta and pesto over the top. Cut into squares and serve! Add kosher salt and black pepper to taste.
Helpful tips
- Working with puff pastry: Don’t unfold the pastry too early! If it is not fully thawed, it can crack or break. If the pastry does start to crack, wait a few minutes and try again.
- To avoid a soggy crust: Place the tomatoes cut-side up when layering them over the pesto. You can also blot them with a paper towel, if they seem extra juicy.
- Baking the tart: All ovens are unique and run at slightly different temperatures, so check your tomato tart after around 25 minutes of cooking. If the crust is getting too brown, simply tent the crust with foil as it continues to bake. Mine was fine throughout the baking process, but it’s a good idea to check before baking it fully.
- Double this recipe: A typical package of puff pastry comes with two sheets, which is perfect for doubling this recipe. This is especially great if you’re serving at a party or large get together.
Frequently asked questions
Puff pastry is a light and flaky pastry made from butter, salt, water and flour. You will find it frozen in the freezer section of most local grocery stores. I like the puff pastry sheets Pepperidge Farm.
You can defrost the puff pastry overnight in the fridge or at room temperature for approximately 40 to 50 minutes. Just be sure not to let it sit at room temp for too long. Working with cold dough is much easier.
For this recipe, it is not necessary to pre-bake the puff pastry before adding the filling.
Serving suggestions
We often serve this easy tomato tart as an appetizer on a cutting board or cut into smaller squares on a serving platter. It pairs especially well with a glass of white wine.
Another great option is to enjoy it for lunch or brunch with red lentil soup or a fresh wedge salad or white bean couscous salad.
It also makes a lovely addition to a buffet table. It’s best served warm, but it’s also really tasty at room temperature, too!
Storing and reheating recommendations
- To store: Place any leftover slices in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3-4 days.
- Reheat: You can rewarm this in the oven at 350 degrees F for about 10 minutes. You could also try reheating it in an air fryer.
More tomato recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Easy Tomato Tart
Ingredients
- 1 sheet puff pastry, defrost according to package instructions
- 1/2 cup light ricotta cheese
- zest of 1 lemon
- 2-3 ounces prosciutto
- 1 small jar basil pesto (homemade works too), you will only need about 1/4 cup
- 1 (10 oz) container grape tomatoes (you probably will not use all of the tomatoes in the container), halved and quartered
- 1 egg, beaten
- 1 tablespoon mixed seeds poppy seeds, onion seeds, fennel seeds (or a few dashes of Everything But the Bagel Seasoning)
- fresh thyme for garnish
Instructions
- Preheat oven to 400°F. and lay out the defrosted puff pastry on a piece of parchment paper or a lined baking tray.
- Combine ricotta cheese with lemon zest in a small bowl. Then, spread mixture over the top of the puff pastry.
- Next, layer pieces of prosciutto over the top of the ricotta.
- Add spoonfuls of pesto over the prosciutto and spread slightly with spoon.
- Top pesto with tomatoes. Cut-side up is best to avoid a soggy crust. Evenly arrange over the top, leaving a 1-2 inch border.
- Fold down all sides of the pastry slightly over the tomatoes creating a tart. Brush the folded sides with the beaten egg and scatter the folded sides with the mixed seeds.
- Place a few sprigs of thyme or just the thyme leaves over the top of the tart and bake for about 35 minutes. All ovens are unique and run at slightly different temperatures, so check your tomato tart after around 25 minutes of cooking. If the crust is getting too brown, simply tent the crust with foil as it continues to bake. Mine was fine throughout the baking process, but it’s a good idea to check before baking it fully.
- Remove the tart from the oven and allow it to cool for 5 minutes. For a pretty presentation, sprinkle with basil leaves and add a few dollops of ricotta and pesto over the top. Cut into squares and serve!
Notes
- To store: Place any leftover slices in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: You can rewarm this in the oven at 350 degrees F for about 10 minutes. You could also try reheating it in an air fryer.
Did you make this recipe?
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I made this for a July 4th gathering, and it was so delicious! Everyone loved it! I used regular cherry tomatoes and drizzled hot honey on top! Thank you for the recipe!
Delicious! I added sautéed mushrooms. So so good!
Love this recipe. I added some grated cheddar over the top. Perfection!
So easy and delicious!!! Summer tomatoes make this the perfect summer appetizer. Will definitely make again!
This was absolutely delicious!! First time using puff pastry and it was heavenly!! Definitely will be making again and again!
Delicious!! Tomatoes AND pesto is a perfect match! I made two of the tarts and have been eating them all week for lunch! Super simple to warm in the oven and to get the crisp and flakiness back to the crust after refrigeration. Thank you for the recipe!
This is such a great way to use up our garden tomatoes. I’ve made this several times already. So good!
This was delicious!! Best tart I have ever made. The use of puff pastry was a total game changer. Keep up the amazing recipes!
This was so good!! The layers of flavors were beyond incredible! I’ll definitely be making this again!
Yum, this was amazing! We loved the mix of fresh flavors and how easy it was to make.
Perfection–and endlessly adaptable! The puff pastry was a genius idea. I used goat cheese on top. So good! I’m already brainstorming new veggie combinations for next time. Thank you for this recipe!!
This is just perfect, a great way to use summer tomatoes.
This is really good!! Perfect meal with a side salad. It’s good as a starter. It’s terrific for a happy hour appetizer. This is so delicious.
I love how easy and delicious this is! Great flavor combination!
Made this for Mother’s Day. Everyone loved it!