Roasted heirloom tomato and ricotta tart

My grandma has this story about two-year-old me that she absolutely loves to tell. Apparently one summer day I managed to escape our tiny apartment and take a self-guided tour of the neighborhood.

Naturally this sent her into panic search mode, and eventually she found me on the neighbor’s curb — naked (I was supposedly always naked as a toddler, not sure why) and chomping into a whole tomato as if it were an apple.

Some things have changed over the years — I wear clothes in public now, for example — but my love for summer tomatoes remains the same. This tart is an awesome and versatile way to use whatever season veggies you can get your hands on — try it with shaved carrots, too!

The ricotta mixture. In my world there’s no such thing as too much garlic or herbs, so this has approximately 3x more than I included in the recipe.

ricotta mixture for tart

Spread over puff pastry dough:tart before tomato\

image3 (1)

I charred the edges of the crust a bit by setting my oven to broil for the last minute. I’d like to think that it gave the tart a nice “rustic” finish, but that was probably dumb. Don’t do that unless you’re into charred bits. tomato tart

Roasted heirloom tomato and ricotta tart


  • 1 package puff pastry, thawed
  • 3 heirloom tomatoes (I used yellow, green and red)
  • 12 oz ricotta cheese
  • 2 tablespoons fresh thyme
  • 1/2 teaspoon crushed red pepper
  • Salt, pepper, garlic powder to taste
  • Olive oil
  • Basil


  1. Preheat oven to 400 degrees. Line baking sheet with wax paper.
  2. In a small bowl, combine ricotta, crushed red pepper and fresh thyme, along with salt, pepper and garlic powder to taste. Mix in olive oil until mixture reaches desired consistency.
  3. Place puff pastry on baking sheet. If your package comes with two sheets of dough, overlap the sheets slightly in the center and use a little water to combine.
  4. Spread ricotta mixture on puff pastry, leaving edges bare for crust.
  5. Cut tomatoes into medium-thick slices and arrange over ricotta on dough.
  6. Cook in oven according to pastry instructions, at least 15 minutes and until tomatoes are roasted and crust develops a golden brown color.
  7. Drizzle with olive oil and garnish with ribboned basil.

© 2017, insatiably. All rights reserved.



Leave a Reply