Be the main character and romanticize Summer with this Fresh Summer Tomato Tart
Tomatoes are next-level amazing and were the seasonal inspiration for this Fresh Summer Tomato Tart. First off, they thrive in warm weather, soaking up all that sunshine and transforming it into pure flavor. When the summer heat hits, tomatoes ripen perfectly, becoming juicy, vibrant, and bursting with deliciousness. It’s like Mother Nature’s way of saying, “Here’s your summer treat!” And biting into this baby definitely feels that way.
This Summer Tomato Tart is an excellent low effort appetizer.
I used store bought puff pastry and was able to rock out this recipe in under 30 minutes. Pop the pastry in the oven to bake and prepare your ricotta and tomato salad. It’s beautiful and packed with flavor. This summer tomato tart would be perfect for brunch, lunch, or even an afternoon snack! And it’s an EXCELLENT way to use up your tomatoes from the garden. I used heirloom cherry tomatoes, but feel free to use whatever kind you prefer!
Well friends, I hope you enjoy this recipes and let me know how it turns out!
Like this recipe? Try these:
Hatch Chile and Corn Cheesy Garlic Bread
Balsamic Roasted Strawberries with Burrata and Grilled Bread
Summer Corn and Zucchini Galette
Fresh Summer Tomato Tart
Deliciously flaky pastry topped with juicy, ripe tomatoes, aromatic herbs, and ricotta chese, creating a mouthwatering tomato tart bursting with flavor
Ingredients
- 1 Sheet, Puff Pastry, thawed
- 1 Egg Yolk
- Splash of Milk
- Pinch of Salt
- 6 sprigs of Thyme, stems removed chopped
- Small handful of Basil, chopped
- 1/4 cup Chives, chopped
- Cherry Tomato Salad:
- 16 oz Cherry Tomatoes, quartered and halved
- 1 Shallot, thinly sliced
- 1 tbsp Olive Oil
- 2 tbsp Lemon juice
- 2 cloves of Garlic, minced
- Salt and Pepper
- Ricotta Base:
- 16 oz Ricotta
- 1 clove Garlic, minced
- Lemon Zest
- 1 tbsp Olive Oil
- Salt and Pepper
Instructions
Preheat oven to 375 degrees
Whisk together egg yolk, splash of milk, and salt to make an egg wash. Take thawed out puff pastry and roll out. Using a knife, create a border around the rectangle to give a "crust" Be careful not to cut through. Brush with egg wash. Bake in the oven for 10-15 minutes or until golden. Remove from oven. Press down the inside square.
Start by combining the chopped thyme, basil, and chive. Divide by half. Half will go into tomato salad and half into the ricotta
To make the Ricotta Base:
Combine ricotta, minced garlic, lemon zest, olive oil, half of the chopped herb mixture, salt, and pepper. Set aside
To make the Cherry Tomato Salad:
Combine cherry tomatoes, other half of herb mixture, shallot, olive oil, lemon juice, and minced garlic. Set aside.
On baked puff pastry spread ricotta base on the inside square. Using a slotted spoon scoop the cherry tomato salad on top. Top with extra basil if you would like. Enjoy!
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