Fresh Summer Tomato Tartlet on Puff Pastry

I love this summer tart with baked heirloom tomatoes, but I also love the dough baked separately and topped with fresh tomatoes. I decided to make a variation at the bottom of the post so you can make them both ways and decide which is your favorite! I can’t decide.

For a Baked Tomato Tart

You’ll Need

1 sheet frozen puff pastry, thawed

1 garlic clove, finely grated

2 tablespoons olive oil, divided, plus more for serving

1 lemon, zested

1 cup is torn basil leaves

2 springs frsh thyme, leaves picked

1 pound ripe heirloom tomatoes (about 2-3 medium), sliced ¼ inch thick, patted dry 

1 cup fresh Ricotta Cheese

1/2 cup various color cherry tomatoes, washed and cut in half

Kosher salt, freshly ground pepper

Crème fraîche and fresh thyme for garnish ( optional )

Chef Gigi’s Baked Tomato and Ricotta Tart on Puff Pastry with black olives and cherry tomatos
Here’s How

Preheat oven to 400’F. Roll out puff pastry on a sheet onto a parchment-lined baking sheet, smoothing out creases. Cut in half lengthwise or into quarters. Poke the pastry with a fork, leaving a 1/2-1 inch border around the edges.

Combine garlic and half the olive oil in a small bowl and brush dough with garlic oil, staying within the border. Spread ricotta cheese evenly and top with lemon zest, salt and pepper. Arrange tomato slices in a single layer over Riccota, then scatter basil over the top. Arrange small cherry tomatoes in areas where the dough is showing; it’s also ok to overlap. Sprinkle with lots of salt and a few grinds of pepper, then drizzle with the additional oil.

Bake tart until edges of the pastry are browned, puffed, and crisp, 20–30 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche and fresh thyme.

Non Baked Variation:

Bake puff pastry without toppings. Allow cooling.

While baking, whip lemon zest and some fresh thyme into Crème fraîche or into a cup of Ricotta cheese, spread evenly over cooled puff pastry, leaving a 1-inch border around the edge.

Top with 1/4 inch sliced fresh tomatoes, add halved colorful cherry tomatos, fresh basil, and drizzle with garlic oil or a rich balsomic glaze.

Sprinkle with Maldon or Kosher salt and fresh ground pepper.

Serve immediately.


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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