Heirloom Tomato and Ricotta Tart

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.)

  1. Wow, like everyone else, I had to read the recipe twice to really understand that no baking of the tomatoes in involved. :) Looks beautiful and I will definitely have to give it a try!

  2. Lyla says...

    I just made this for dinner tonight. It was the simplest most delicious thing! Brilliant!

  3. Oh my goodness this tart looks heavenly. Perfect for an evening with a few friends and some chilled bottles of wine. Thank you for the post!

  4. How refreshing – and beautiful!! We’re traveling through France right now and this seems so reminiscent of something I would find in a boulangerie here! I cannot wait to try my hand at making this in a couple weeks once we return home!


  5. Maywyn says...

    A Swoon Tart! Gorgeous!
    I will be trying the recipe for sure.

  6. As a farmer, I would highly recommend trying heirloom tomatoes from your local farmers market. BUT, be prepared, these do not look like grocery store tomatoes. They are lumpy, cracked, and “ugly” tomatoes. Try them anyway, they taste SO much better than anything you can get at the store! (Plus you’ll be supporting the livelihood of a farmer, and they are proud of those “ugly” tomatoes!)

    • Fiona says...

      Love this and totally agree – a group of about 10 of us get about 140lbs of “ugly” tomatoes from our local farm every year and spend a summer afternoon drinking, chatting, singing and canning – they are beyond delicious and taste like summer all year long! (last year we got about 17 quarts of tomatoes per couple, not bad for an afternoon’s work!)

  7. Hunter says...

    ahhh !

    Why are tomatoes the best ever?! Can’t wait to try this one out – I hope summer never ends!

  8. I bet this would be fantastic with whipped feta too.

    • Cris says...


  9. This is beautiful! I don’t really enjoy tomatoes that much, but I would like to try the heirloom kind.

  10. jeannie says...

    This looks absolutely amazing!

    • Cris says...

      My thoughts exactly — I’ve never considered not cooking the tomatoes! I have tons of tomatoes and thyme in my garden right now, so I’m looking forward to trying both recipes. Your Tomato Tarte Tatin looks divine!