Puffed Pastry Heirloom Tomato Tart

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If you are looking for and easy delicious way to utilize those garden heirloom tomatoes, then look no further. With ingredients like puff pastry, pesto, ricotta cheese, fresh mozzarella and of course those heirloom tomatoes all combined together to form the perfect bite. You will be sure to love this Puff Pastry With Garden Heirloom Tomatoes Tart

Every year around early August I get a bumper crop of fresh heirloom tomatoes. This is when they are at there peek of ripeness. They are super sweet and loaded with great tomato flavor. Now they are perfect on their own, sliced up and served in a salad or my favorite way to eat them, roasted in a tart. This Tomato Tart is perfect served as an addition to a brunch table, as an appetizer or as a light dinner served with a side salad. Either way it’s a tasty treat that comes together with simple ingredients and minimal effort.

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Tips For Making This Tart

  • I always like to line my baking sheets with a sheet of Parchment Paper. These pre cut sheets found on Amazon are super convenient. They not only prevent sticking, but they also make cleanup a breeze.
  • I like to use fresh garden heirloom tomatoes for this recipe, but if these are not available to you then store bought tomatoes will work as well, just make sure they are very ripe.
  • For this recipe I used a Spinach Pesto but a Basil Pesto will work as well.

Ingredients For Making This Tart

  • Puff Pastry: I used Pepperidge Farm frozen pastry sheets for this. There pastry is buttery and flaky and has great flavor.
  • Ricotta Cheese: Either whole milk or part skim.
  • Pesto: Personally, I enjoy Spinach Pesto but any pesto will work.
  • Mozzarella: For this recipe you will be better off with package mozzarella. fresh mozzarella contains too much water.
  • Italian Seasoning: For added herbaceous flavor.
  • Fresh Basil: Even though I used a Spinach Pesto I still like to sprinkle the top with some fresh basil for a little extra flavor
  • Balsamic Glaze: Perfect for drizzling on top. You can use a store bought glaze or just reduce your own balsamic vinegar in a small saucepan over medium heat until it thickens.

Why You Will Love This Tomato Tart

  • Ease: This tomato tart is super easy to prepare and bakes for less than 30 minutes
  • Taste:This tart is loaded with great flavors like the buttery crust, rich ricotta cheese, smooth mozzarella cheese and flavorful pesto.
  • Texture: The puff pastry crust is buttery and flaky, the ricotta cheese adds a smoothness and those heirloom tomatoes add a bright juciness.
Puffed Pastry Heirloom Tomato Tart
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Puffed Pastry Heirloom Tomato Tart

Recipe by BrendaCourse: AppetizersDifficulty: Easy

This Heirloom Tomato Tart is not only super easy to make but also just loaded with great flavor. It’s a perfect addition to your brunch table, as an appetizer or as a light main course served alongside a salad. No matter how you serve it, it is sure to be a big hit.

Ingredients

  • 1 Sheet puff pastry

  • 8oz. Whole milk ricotta cheese

  • 1/4 Cup pesto

  • 1/2 Cup mozzarella, diced

  • 3 To 4 Heirloom tomatoes

  • 1 Head of garlic, roasted

  • 3 To 4 tablespoons olive oil

  • 1 Teaspoon Italian Seasoning

  • Salt and pepper

  • 1 Egg scrambled with 1 tablespoon of water to make a wash

  • 2 To 3 Tablespoons of fresh chopped basil

  • Balsamic glaze ( optional )

Directions

  • Preheat oven to 350º. Cut the top off a head of garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap up garlic with foil and place on a small baking tray. Place in the preheated oven and bake for 20 to 25 minutes or until garlic has become soft. Remove from oven and allow to cool. Once cooled, squeeze garlic head to remove the cloves from there skin and set to the side.
  • Line a baking tray with parchment paper and set to the side. Unfold and roll out a sheet of thawed puff pastry on a lightly floured surface to a 10” x 14” rectangle then transfer to the prepared baking sheet. Spread the ricotta cheese in the center, leaving a 2” boarder. Scatter several dollops of pesto on top and sprinkle with mozzarella cheese. Top with the tomato slices, arranging them in an even layer. Scatter the roasted garlic cloves on top and sprinkle with Italian seasoning and a pinch of salt and pepper.
  • Roll the edges of the puff pastry in once and press down slightly. Brush the top of the exposed puff pastry with the egg wash and place in the preheated oven and bake for 25 to 30 minutes or until tomatoes have shriveled and pastry has turned golden in color. Remove from oven, top with chopped basil and drizzle with balsamic glaze and serve.
  • Enjoy.