Puff pastry is the prefect vessel to showcase summer tomatoes. This puff pastry tart is equal parts delicious and beautiful.
In this recipe I'm using beautiful heirloom tomatoes because they are in season and their colorful shades make this tart incredibly beautiful and appetizing.
Ingredients
- Puff pastry: I use store-bought, all-butter puff pastry in my recipes. The flavor and texture are better with the all-butt puff pastry than the ones that use oils in the ingredients.
- Heirloom tomatoes: Use any variety you like, from cherry to beefsteak tomatoes but heirloom tomatoes are incredibly juicy and sweet and are perfect in this tart.
- Basil: The perfect garnish for the tomato tart that adds a nice pop of color and flavor.
- Balsamic glaze: This ingredient brings out even more of the umami flavor in the tomatoes.
- Pesto: to flavor our ricotta cheese which will be the base of the tart.
- Ricotta: Smooth ricotta combined with a few tablespoons of pesto will be the base for our tomatoes. This way the bottom won't be soggy.
- Burrata: This tart doesn't need much embellishment but I love the combo of tomatoes and burrata on a light and crisp puff pastry.
- Egg wash: To give the puff pastry a nice sheen finish.
- Flaky salt and freshly ground pepper.
Step by step instructions
Step 1: Roll out the puff pastry
Start by thawing the puff pastry according to package instructions.
Roll it on lightly floured surface and roll out the sheet of puff pastry into a rectangle.
Place it on a baking sheet lined with parchment paper.
Score an inner rectangle about ¼ inch from the edge and poke the inner rectangle with a fork to allow steam to flow.
Step 2: Prepare the ricotta
In a bowl mix the ricotta with the pesto until a uniform paste forms. Spread an even layer of this mix on top of the puff pastry sparing the outer edges.
Step 3: Slice the tomatoes
Carefully slice the tomatoes using a serrated knife. Using this type of knife will allow for a cleaner cut on the tomatoes without smooshing them.
Step 4: Assemble and bake
Add the tomatoes on a single layer on top of the ricotta. Brush around the outer edge with egg wash.
Bake until golden brown.
Step 5: Garnish and serve
Allow the puff pastry to cool down slightly. Place the ball of burrata in the center and garnish with basil and drizzle with balsamic vinegar. Finish with flaky salt and a freshly ground pepper.
Storage and reheating
This tart is best enjoyed when freshly baked.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To store, remove the burrata from the top and stop separately.
The best way yo reheat this puff pastry is in the air fryer at 350°F for about 4-5 minutes or until heated thru.
Puff Pastry Tomato Tart
Equipment
- 1 baking sheet
Ingredients
- 14 oz puff pastry all butter, Dufour brand is my preferred brand
- ½ cup ricotta cheese
- 2 tablespoons pesto
- 2 tomatoes sliced
- 1 egg whisked
- 4 oz burrata cheese 1 ball
- 2 tablespoons balsamic glaze
- 1 pinch flaky salt
- 1 pinch ground pepper
- basil for garnish
- ½ tablespoon olive oil
Instructions
- Preheat oven to 400°F.
- Roll the puff pastry and using a pairing knife score an inner rectangle about ¼ inch from the edge and poke the inner rectangle with a fork to allow steam to flow.14 oz puff pastry
- In a bowl combine the ricotta and pesto and whisk until fully incorporated.½ cup ricotta cheese, 2 tablespoons pesto
- Spread a thin layer of the ricotta mix over the puff pastry without spreading it on the outer edges.
- Add the slices tomatoes on top. Brush with egg wash.2 tomatoes, 1 egg
- Bake for 25-30 minutes until deeply golden brown.
- Let the puff pastry cool down slightly and add the burrata.4 oz burrata cheese
- Drizzle with the balsamic glaze, olive oil, salt and pepper.2 tablespoons balsamic glaze, 1 pinch flaky salt, 1 pinch ground pepper, basil
- Garnish with basil, cut with a pizza cutter and serve and enjoy
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