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–+ servings
Slices of tomato ricotta tart garnished with arugula and basil.

Tomato Ricotta Tart with Arugula

Katelyn Theofanis
With a crispy, buttery crust made from puff pastry topped with creamy garlic ricotta filling and heirloom tomato slices layered on top, this Tomato Ricotta Tart has it all. Not only is this tart delicious, but it is easy to make too. Serve it as an appetizer, lunch, or dinner!
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 6 servings
Calories 316 kcal

Equipment

Ingredients
  

  • 1 sheet puff pastry thawed
  • ¾ cup ricotta
  • 1 large egg room temperature
  • ¼ cup parmesan cheese grated, plus more for garnish
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 2 heirloom tomatoes sliced thin

Instructions
 

  • Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside. 
  • On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 12 inches long. Transfer it to the prepared sheet tray.
  • With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry. Using a fork, prick the center (inside the border) with minor marks to keep the pastry from puffing up during baking. 
  • Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl. Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes. 
  • Bake pastry for 20-25 minutes until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes. 
  • Garnish the ricotta tart with arugula, extra-virgin olive oil, fresh basil, and grated parmesan or as desired. Season with flakey salt and freshly cracked pepper, as desired. **See notes for garnish suggestions. Cut into squares and serve immediately. 

Notes

  • GARNISHES: Baby arugula, extra-virgin olive oil, fresh basil, grated parmesan cheese, crushed red pepper flakes, freshly cracked black pepper, and flakey salt
  • STORE: Tomato ricotta tart is best served immediately. Transfer the tomato tart slices to an airtight container to store leftovers and refrigerate them for up to 2 days. Reheat leftovers or enjoy them cold, too.
  • REHEAT: Reheat ricotta tart slices in the oven or air fryer.
    1. IN THE OVEN - Preheat the oven to 350 F. Place a sheet tray in the oven to warm up. Place the ricotta tart slices onto the hot tray for 5 to 10 minutes.
    2. IN THE AIR FRYER - Preheat the air fryer to 350 F. Cook the ricotta tart slices for 5 to 7 minutes. (Keep a close eye - most air fryers cook items quickly.)

Nutrition

Calories: 316kcalCarbohydrates: 22gProtein: 9gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 50mgSodium: 403mgPotassium: 176mgFiber: 1gSugar: 2gVitamin A: 582IUVitamin C: 6mgCalcium: 128mgIron: 1mg
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