Variation
Add a layer of caramelized onions under the ricotta for extra sweetness.
Appetizer · Main Dish · Vegetarian · French-inspired
Heirloom Tomato Tart With Basil Pesto
This heirloom tomato tart combines flaky puff pastry with a rich ricotta base and fresh basil pesto for the perfect summer appetizer.
Prep
20 min
Cook
25 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Prepping the Pastry
- 1
Score the Border
Roll the puff pastry into a rectangle on a parchment-lined baking sheet and score a 1 cm border around the edges.
Tip: Do not cut all the way through the dough, just enough to let the edges rise.
The Filling
- 1
Mix Ricotta
Whisk the ricotta, Parmesan, lemon zest, and salt until smooth.
Tip: Ensure the ricotta is well-drained to avoid a soggy bottom.
How to Make Heirloom Tomato Tart With Basil Pesto
Total time: 45 min · Yields 6 servings
- 1
Preheat and Prep
Preheat your oven to 200 C (400 F). Place the sliced heirloom tomatoes on paper towels and sprinkle with a pinch of salt to draw out excess moisture for 10 minutes.
- 2
Assemble the Base
Spread the ricotta mixture evenly inside the scored border of the puff pastry. Brush the outer border with the beaten egg wash for a golden finish.
- 3
Layer the Tomatoes
Arrange the tomato slices over the ricotta in an overlapping pattern, mixing colors for visual appeal. Drizzle lightly with olive oil.
- 4
Bake to Golden
Bake for 20 to 25 minutes until the pastry is puffed and deeply golden brown. The tomatoes should be softened but still hold their shape.
- 5
Finish and Serve
Remove from the oven and let cool for 5 minutes. Drizzle with the basil pesto, sprinkle with flaky sea salt, and scatter fresh basil leaves over the top before slicing.
Chef's Tips
- Salt your tomatoes beforehand to prevent the juice from making the pastry soggy.
- Use a variety of tomato sizes and colors for the best visual presentation.
- Keep the puff pastry as cold as possible until it goes into the oven for maximum rise.
What to Serve with Heirloom Tomato Tart With Basil Pesto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve warm as a light lunch.
- Slice into small squares for a summer party appetizer.
- Serve alongside a crisp green salad.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap ricotta for goat cheese for a tangier flavor profile.
Variation
Sprinkle toasted pine nuts on top for added crunch.
Storage & Reheating
Best enjoyed immediately. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a 175 C oven to restore crispness.
Further reading
Frequently asked questions
How do I prevent my heirloom tomato tart from getting soggy?
Salt the tomato slices and let them sit on paper towels for 10 minutes to remove excess moisture before placing them on the tart.
Can I use store-bought pesto for this recipe?
Yes, a high-quality store-bought refrigerated pesto works perfectly for drizzling over the finished tart.
What is the best way to reheat an heirloom tomato tart?
Reheat in a 175 C (350 F) oven for 8 to 10 minutes. Avoid the microwave as it will make the puff pastry chewy.
Do I need to peel the heirloom tomatoes first?
No, the skins of heirloom tomatoes are thin and tender, providing great texture and color to the tart.
Can I make this tart ahead of time?
You can prep the ricotta and slice the tomatoes ahead, but for the best texture, assemble and bake just before serving.
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