Tomato Tart with Ricotta and Pesto
A stunning tomato tart with crispy puff pastry, a thin layer of creme fraiche, roasted colorful tomatoes, lemon ricotta, and fresh pesto. Simple to make and bursting with fresh, vibrant flavor.
Servings: 6
Ingredients
For the tart
- 1 large sheet puff pastry
- 1/2 cup creme fraiche
- 700 grams mixed tomatoes ideally a colorful variety
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper plus more to finish
- 1 tablespoon extra-virgin olive oil
For the topping (added after baking)
- 3/4 cup ricotta
- 1/2 lemon zested
- 1/3 cup pesto
- Flaky salt for finishing
- basil leaves optional, to garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit (400 degrees Fahrenheit for fan or convection).
- Slice the tomatoes into relatively even slices. Smaller tomatoes can be halved or sliced depending on their size. Arrange the tomatoes over paper towels or a clean kitchen towel and sprinkle them lightly with 1/4 teaspoon salt. Leave them for about 10 minutes to draw out excess moisture. Blot the tomatoes very well before assembling the tart.
- Place the puff pastry on a parchment-lined large baking sheet. Using a sharp knife, lightly score a border around the pastry, approximately 3/4 inch from the edge. Do not cut all the way through. Prick the center area of the pastry several times with a fork, leaving the border untouched. This encourages the outer edge to puff while keeping the center flatter.
- Spread the creme fraiche in a thin, even layer over the center of the pastry, staying inside the scored border. The layer should not be too thick.
- Arrange the dried tomato slices over the creme fraiche in a mostly single layer. Slight overlapping is fine, but avoid piling the tomatoes too heavily. Season with the black pepper and drizzle the tomatoes with the 1 tablespoon olive oil.
- Bake for approximately 25 to 35 minutes, or until the puff pastry border is deeply golden and crisp and the tomatoes are roasted and beginning to caramelize around the edges. The exact time may vary depending on the thickness of the pastry and how juicy the tomatoes are. Use the color of the pastry as the main guide.
- While the tart is baking, combine the ricotta with the lemon zest, a small pinch of salt, and a little freshly ground black pepper. Mix gently until combined.
- Once baked, remove the tart from the oven and allow it to rest for about 5 minutes. Add generous, natural-looking dollops of the lemon ricotta over the warm tart. Spoon or drizzle the pesto around and between the ricotta. Finish with flaky salt and freshly ground black pepper.
Video
Notes
- Drying the tomatoes is essential. Salting and blotting them well prevents the puff pastry from becoming soggy.
- Keep the creme fraiche layer thin. Too much will make the center heavy.
Arrange tomatoes in a single layer. Slight overlapping is fine, but avoid stacking them. - The ricotta and pesto go on after baking to keep them fresh and vibrant.
Bake until the pastry is deeply golden. Pale pastry means a softer, less crisp base. - Storage: Store leftover tart in an airtight container in the refrigerator for up to 2 days. For the best texture, store it without the ricotta and pesto and add them fresh when serving. Freezing is not recommended. To reheat, warm in a 350°F (175°C) oven for 8 to 10 minutes to re-crisp the pastry, then add the ricotta and pesto.
Nutrition
Calories: 417kcal | Carbohydrates: 27g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 467mg | Potassium: 372mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1518IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 2mg