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Tomato Ricotta Tart

Tomato Ricotta Tart – Tomato Tart With Whipped Ricotta

I look forward to the tomato season every year when ripe tomatoes and homemade Tomato Ricotta Tart in bright shades of red, green, orange and yellow are seemingly everywhere. This tart, Kenji’s tomato, mayonnaise and toast game, is just one way to showcase the quality of a seasonal tomato: a crunchy puff pastry topped with saturated ricotta. And sweet, juicy tomatoes topped. It is also very quick to assemble thanks to the frozen puff pastry. Which probably does its job just as well as homemade puff pastry. One thing to keep in mind, however, is that it is important to thaw. The frozen puff pastry until it cools and is pliable, leaving it in the fridge overnight or on the counter at room temperature for a few hours.

Whipped With Tomato Tart Ricotta

Beating the ricotta in a food processor smoothes out any lumps and incorporates air, creating a light and fluffy texture. Once the ingredients are ready and the puff pastry has cooled Tomato Ricotta Tart completely, the assembly is child’s play. Simply spread the ricotta over the homemade fresh pasta (do this while the pasta is hot it will create chaos).

Layer the tomato slices and sprinkle with sea salt, black pepper, balsamic vinegar and basil leaves. The tart is best served at room temperature and completes almost everything makes. It is a great appetizer or accompaniment to any meeting.

Since the garnishes are raw, the pasta needs to be cooked in advance and I use Sohla’s blind cooking tip to produce an extremely crispy crust: squeeze the pasta with a fork and place it on a baking sheet to hold huge pockets of dough.  Air in the laurel while cooking. As for tomatoes, any tomato variety or a blend of varieties will do. You just want to make sure the tomatoes are firm and ripe. Salt and drain the tomatoes beforehand to remove excess moisture to avoid soaking the tart, but it also helps if you plan to transfer this tart or want it to last on the appetizer plate for more than an hour.


  • All-purpose flour, for dusting
  • 2 sheets of frozen puff pastry (1 full box), defrost until pliable and cool
  • 3/4 pound tomatoes (12 ounces, 340 grams), cut into 1/4-inch thick slices
  • 1 1/4 teaspoon diamond crystal kosher salt, separated. For table salt, use half the volume
  • 1 cup (9 ounces, 255 grams) of whole cottage cheese
  • 1 tablespoon (6 g) of chopped fresh parsley leaves
  • Freshly ground black pepper
  • Fresh basil leaves, torn
  • Balsamic vinegar, for the taste


1. Set the oven rack to the center position and preheat the oven to 400 ° f (204 ° c). Line a baking tray lined with parchment. On a lightly floured surface, spread one sheet of puff pastry directly on top of the other. Using a rolling pin, roll the dough into an 11 x 15-inch rectangle. Transfer the dough to the prepared pan. Pierce all the pasta with a fork. Cover the puff pastry with a sheet of parchment and place another pan on top. Cook until the pasta is lightly browned, about 25 minutes.

2. Remove from the oven and remove the top pan and parchment. Return the dough to the oven and continue cooking until crispy and golden, about 10 minutes. Allow the dough to cool completely in the pan, about 1 hour and 30 minutes.

3. Meanwhile, layer a second baking sheet with a double layer of paper towel or a clean kitchen towel. Once the pasta is almost cold, place the tomato slices in a single layer in the prepared pan and sprinkle with 3/4 teaspoon salt. Leave it for 15 minutes, then use extra paper towels or a second clean kitchen towel to wipe off any excess liquid.

4. Combine the ricotta and the remaining 1/2 teaspoon of salt in a food processor bowl and work until smooth and creamy, about 1 minute. Add the parsley and the Pulsery to mix. Arrange the tomato slices evenly on the ricotta mixture. Season with salt and pepper, season with balsamic vinegar and sprinkle with basil. Cut into portions and serve.

Special Equipment

Folding pin, baking sheets, baking paper, food processor, small offset spatula

Tomato Ricotta Tart Notes

Use the ripest tomatoes you can find. When the tomatoes are not in season, use smaller tomatoes, battering or battering.

Preparation and Storage

The tart should be eaten on the same day. Beaten ricotta can be prepared earlier.

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