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Cheaters Tomato Ricotta Tart
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This recipe really shows off the bounty of summer tomatoes. I am guilty of being a perpetual over-buyer of perfectly ripe tomatoes. I also feel the need to invite people over for drinks, apps and dinner on the fly, sometimes at even 4 or 5 pm! This tart is perfect for those last minute gatherings. It’s easy, delicious, gorgeous looking, perfect for a weeknight and fancy enough for entertaining.
![](https://deliciousdish.ca/wp-content/uploads/2020/09/Toronto_Food_Photographer_Carolyn_Cohen_Tomato-Ricotta-Tart-10-1160x773.jpg)
I always keep a block of puff pastry in my freezer. The best and safest way to thaw puff pastry is in the fridge but it takes a while. If you want to cheat (which is in keeping with the simplicity of this recipe), you can thaw it at room temperature but make sure to follow these rules: place the frozen pastry on a stainless baking sheet or cast iron pan; this will draw the cold out faster. Then, every 15 minutes, press it down a little and flip it. It should be ready in 1 hr or so but don’t let it get too soft. Once it’s thawed you can put it in the fridge if you like.
![](https://deliciousdish.ca/wp-content/uploads/2020/09/Toronto_Food_Photographer_Carolyn_Cohen_Tomato-Ricotta-Tart-3-1160x1740.jpg)
The key to keeping the puff pastry from absorbing too much tomato liquid and producing a soggy crust is cooking the tart on the bottom rack in the oven, as you would a pizza. Or you can cook it on a preheated pizza stone or cast iron griddle sheet.
Whichever method you choose, I promise, this tart will be a treat!
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Cheaters Tomato and Ricotta Tart
Ingredients
- 4 tbsp. extra virgin olive oil
- 6 basil leaves, minced
- 1 clove garlic, chopped a little
- 1 454gram/1 pound box or bag of puff pastry, thawed*
- 1 egg, beaten
- Kosher salt for sprinkling
- 3 large tomatoes, heirloom if possible, you will need 9 or 10 ½-inch thick slices
- About ½ to ¾ cup full fat ricotta cheese
- Freshly ground pepper
- 12 small basil leaves, left whole
- Flaked sea salt
Instructions
- In a small bowl, mix together the olive oil, minced basil and garlic. Let this sit as long as possible, sometimes I will let this sit all day.
- Place a cookie sheet in the oven on the bottom rack and preheat the oven to 375˚F (with the cookie sheet in it).
- Unwrap the puff pastry and unfold it as best as you can. Roll it out to be the size of a cookie sheet, I do this on a lightly floured parchment paper. If you have a second cookie sheet, the same size as the one in the oven, place the rolled out pastry on the parchment on that second sheet. This will give you a surface to work on. Roll the edges over so that you form a crust, now the rectangle will be smaller than the sheet.
- Brush the rolled crust with some of the beaten egg. Brush the bottom of the pastry with some of the garlic basil oil, leaving the garlic behind. Sprinkle with salt.
- Lay the tomato slices on the pastry, leaving room between each one. Dollop tablespoons of ricotta throughout and around the tomato slices.
- Sprinkle with additional salt and pepper.
- REMOVE the heated cookie sheet from the oven and TRANSFER the parchment with the tart onto the hot sheet. Place in the oven on the bottom rack. Bake for 40-50 minutes or until golden brown and the tomatoes have shrunken and coloured. Cook a little longer if the centre of the tart has liquid pooling. Remove from the oven and sprinkle with basil leaves. Let rest for a few minutes before slicing.
![](https://deliciousdish.ca/wp-content/uploads/2020/09/Toronto_Food_Photographer_Carolyn_Cohen_Tomato-Ricotta-Tart-8-1160x773.jpg)