Crisp, buttery puff pastry topped with lemony ricotta and fresh, juicy tomatoes makes a colorful summer tart that’s easy to assemble, beautiful to serve, and delicious to eat.
Add other vibrant summer vegetables or fruit as toppings for even more variety.
If you have a surplus of summer produce, this tart is a perfect way to use it. Roll out store-bought puff pastry, par-bake it for a crisp base, spread a bright ricotta mixture, and top with sliced tomatoes and other seasonal vegetables. It’s reliable, adaptable, and always a crowd-pleaser.
Why This Recipe Works
- Quick and easy: Using frozen puff pastry keeps prep time low.
- No soggy crust: Par-baking the pastry ensures a fully cooked, crispy base.
- Use your summer bounty: A flexible way to use extra tomatoes, squash, corn, herbs, and more.
- Versatile serving: Equally suited to brunch, lunch, or dinner.
This tart hits the sweet spot: looks impressive while being super simple to make.
Summer often brings an abundance of tomatoes. Heirlooms in particular come in a range of colors that make this tart visually striking. Pair them with seasonal squash and herbs for a bright, fresh finish.
The tomato puff pastry tart adapts well to whatever summer produce you have on hand.
Other Topping Ideas
- Summer squash, sliced into ribbons
- Fresh or roasted corn kernels
- Wilted spinach
- Tomatillos for a tangy twist
- Fresh chilies for heat
- An assortment of fresh herbs (basil, parsley, oregano)
- Fruit—try figs or stone fruit for a hint of sweetness
Have you tried other toppings? Share your variations in the comments.
Store-Bought vs. Homemade Puff Pastry
I usually make many things from scratch, but frozen puff pastry is a sensible exception. If you choose store-bought, pick a high-quality brand made with butter rather than shortening or other fats—the flavor and texture will be noticeably better. Always read ingredient labels.
How to Make This Tomato Puff Pastry Tart
Thaw the puff pastry in the refrigerator, roll it out, score the edges, brush with egg wash, and par-bake until golden. Mix ricotta with lemon juice and zest, spread it over the cooled crust, add the tomatoes and other vegetables, then bake briefly until everything is warmed through. Finish with fresh herbs and a drizzle of olive oil.
Cook’s Tips
- Buy local when possible: Choose sustainably grown produce for the best flavor.
- Check ingredients: Look for puff pastry made with butter only.
- Thaw completely: Fully thawed pastry rolls out smoothly and won’t crack.
- Par-baking is optional: Skipping it saves time but may yield a less crisp crust.
- Storage: Leftover tart keeps in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until heated through.
More savory tart ideas
- Roasted Carrot & Ricotta Tart
- Gluten-Free Cauliflower Tart
- Root Vegetable Tarte Tatin
More Tomato Recipes
If you want more tomato inspiration, explore recipes featuring cherry tomato confit, tomato galettes, tomato-watermelon salads, watermelon gazpacho, baked feta with tomatoes, and cherry tomato & burrata pasta.
- Tomato Confit — slow-roasted cherry tomatoes in olive oil until jammy and rich.
- Tomato Galette — a rustic, savory tart filled with juicy heirloom tomatoes and cheese.
- Tomato-Watermelon Salad — sweet, salty, and bright for hot days.
- Watermelon Gazpacho — a refreshing chilled soup with a fruity twist.
- Baked Feta with Tomatoes — a quick Mediterranean-style appetizer.
- Cherry Tomato & Burrata Pasta — roasted tomatoes with creamy burrata for a comforting summer pasta.
- Tomato Tart — a version with mustard-laced crème fraîche and a flaky butter crust.
If you make this tart, please leave a comment and share a photo on Instagram so others can see your version. Keep exploring seasonal recipes and colorful produce guides that inspire playful cooking.
Let’s make waves in the kitchen.
Print Recipe
Tomato Puff Pastry Tart
Ingredients
- 1 sheet frozen puff pastry, thawed (14-ounce package)
- 1 egg, beaten
- 1 tablespoon water
- 15 oz ricotta
- 1 lemon, juice and zest
- 1 pound tomatoes, sliced or halved (use less if adding many other veggies)
- 1/2 cup fresh herbs (basil and/or parsley)
- 1 tablespoon good quality extra virgin olive oil
- Other summer vegetables, optional
- Kosher salt, to taste
- Black pepper, to taste
Instructions
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The night before, place the puff pastry in the refrigerator to thaw.
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Preheat the oven to 425°F (220°C).
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Unfold the puff pastry and roll it out on a baking sheet. Using a straight edge, score a border about 1/2–1 inch from the edge without cutting through.
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Make an egg wash by combining the beaten egg with 1 tablespoon of water. Lightly brush the scored border, then prick the center of the pastry all over with a fork.
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Bake for about 20 minutes until the crust is golden. Let cool.
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Mix the ricotta with lemon juice and zest, then spread it over the cooled pastry center.
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Slice tomatoes about 1/4 inch thick (or halve cherry tomatoes) and prepare any other vegetables you plan to use.
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Arrange the tomatoes and other vegetables over the ricotta, season with salt and pepper, and bake for an additional 15 minutes. Finish with fresh herbs and a drizzle of olive oil before serving.
Video
Notes
- Buy local produce when possible.
- Choose puff pastry made with butter for best flavor.
- Thaw pastry fully to avoid cracks while rolling.
- Par-baking improves crispiness, but can be skipped if short on time.
- Store leftovers in the fridge up to 3 days and reheat at 350°F for 10–15 minutes.
If you make this recipe, share a photo on Instagram and tag the author to show how you’re making waves in the kitchen.