Description
Fresh Tomato Tart in puff pastry with ricotta, mozzarella, Parmesan, garlic, and fresh basil. Perfect for brunch, appetizers, or summer meals.
Ingredients
Scale
- 1 sheet puff pastry thawed
- 3 to 4 fresh tomatoes sliced
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon olive oil
- 1 garlic clove minced
- 1 tablespoon fresh basil chopped
Instructions
- Preheat oven to 400°F.
- Roll puff pastry and fit into tart pan.
- Line with parchment and pie weights.
- Bake crust for 25 minutes and cool for 10 minutes.
- Salt tomato slices and drain for 30 minutes.
- Mix olive oil and garlic in a small bowl.
- Combine ricotta mozzarella Parmesan and olive oil in another bowl.
- Reduce oven temperature to 375°F.
- Spread cheese mixture into tart shell.
- Arrange tomatoes over cheese layer.
- Drizzle garlic oil mixture over tomatoes.
- Bake 20 to 25 minutes until bubbling.
- Cool for 5 minutes.
- Garnish with basil and serve.
Notes
- Drain tomatoes well to prevent a soggy crust.
- Use ripe fresh tomatoes for best flavor.
- Reheat leftovers in the oven for best texture.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3
- Sodium: 718
- Fat: 39
- Saturated Fat: 12
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 14
- Cholesterol: 29