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Summer Tomato Tart with Puff Pastry

A rustic puff-pastry tart layered with ricotta, summer tomatoes, and basil, looks like a project, takes 30 minutes.

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Serves 445 min

Frozen puff pastry is one of the great cheats. With ripe tomatoes and ricotta on top, this becomes a lunch you serve to guests outdoors.

Salt the tomatoes first and let them drain, wet tomatoes equal soggy pastry, and we won't have that.

Ingredients

  • 1¼ lb (570 g) mixed ripe tomatoes
  • Kosher salt
  • 1 sheet (about 9 oz / 250 g) all-butter puff pastry, thawed
  • 1 egg, beaten with 1 tsp water
  • ¾ cup (180 g) whole-milk ricotta
  • Zest of 1 lemon
  • 1 garlic clove, finely grated
  • 2 tbsp extra-virgin olive oil, plus more to finish
  • Handful of basil leaves
  • Black pepper

Steps

  1. 1Slice the tomatoes ¼-inch thick (halve cherry tomatoes). Lay on a paper-towel-lined tray, salt lightly, and let drain 15 minutes.
  2. 2Heat oven to 400°F (200°C). Roll the pastry slightly to flatten and lay on a parchment-lined sheet pan. Score a 1-inch border without cutting through. Prick the inside with a fork. Brush the border with egg wash.
  3. 3Stir the ricotta with the lemon zest, garlic, a big pinch of salt, and a grind of pepper.
  4. 4Spread the ricotta inside the border. Pat the tomatoes dry and arrange on top, overlapping slightly. Drizzle with olive oil.
  5. 5Bake 22 to 28 minutes, until the pastry is deeply golden and puffed at the edges.
  6. 6Tear basil over the top, finish with flaky salt and more olive oil. Serve warm or room temperature.

Notes

Use the best tomatoes you can find, this is the kind of recipe that only works when the produce is great.

Updated May 2026

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