Heirloom Tomato and Ricotta Tart

Heirloom tomatoes come from seeds handed down from farmer to farmer for generations. They’re the stars of summer markets — beautiful and intensely flavorful. Today, as part of our month of easy tomato recipes, we’re sharing a tomato and ricotta tart created by Bella Karragiannidis of Ful-Filled. Here’s how to make it…

Heirloom Tomato and Ricotta Tart
By Bella Karragiannidis of Ful-Filled

This tart is one of my favorite ways to celebrate the beauty of heirloom tomatoes. Most tomato tart recipes bake them on top of the pastry, but I’ve found the tomatoes are more delicious when they’re added after the pastry is done baking. The combination of crisp puff pastry, creamy ricotta and ripe tomatoes makes for a simple, stunning meal. You can serve this tart for brunch or as an appetizer.

Heirloom Tomato and Ricotta Tart

Recipe: Heirloom Tomato Tart
Serves 4

You’ll need:

1 sheet frozen puff pastry (thawed)
1/2 cup ricotta cheese
5 heirloom tomatoes
Flaky sea salt (Maldon, for example)
Fresh thyme

Preheat oven to 400F.

Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry.

Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go.

Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes.

While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes).

Remove pastry from oven and let cool at room temperature for about 10 minutes.

Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Heirloom Tomato and Ricotta Tart

Thank you so much, Bella!

P.S. More recipes, including baked eggs on roasted tomatoes and a killer summer sandwich.

(Recipe and photos by Bella Karragiannidis. Thanks to Stella Blackmon for helping with this series.)