Easy Heirloom Tomato Tart Recipe
Even though tomato tarts look tricky (because they’re so pretty) they are super easy to make! This tomato tart with fresh tomatoes is quick to throw together and really lets your Summer garden heirloom tomatoes shine! Pastry dough is rolled out, and then a garlic ricotta mixture is added on top, followed by a layer of sliced fresh tomatoes. Once it’s pulled from the oven, add a few more pieces of basil on top and you will have the most gorgeous, crispy tomato tart on the block! Want more heirloom tomato recipes? Try my Heirloom Tomato Pasta with Garlic, Fresh Heirloom Tomato Salad, Cucumber Tomato Salad and Heirloom Tomato Pie.
Homemade Tomato Tart Ingredients
Heirloom tomatoes, or use roma or beef if you have to. You could even use cherry or grape tomatoes if you half them. The key is fresh Summer time tomatoes! Filo dough, or phyllo dough depending on who you ask. A package usually comes with around 16-20 sheets. If you can’t find it at your supermarket (it’s usually in the frozen section), you can use puff pastry, although the dough texture will be more puffy and less crispy. Ricotta cheese, this acts like the “sauce” that holds the tomatoes on. Fresh Basil, finely chopped up. You can also add more to top once it’s baked. Other: olive oil, minced garlic, lemon juice, salt and pepper.
Quickly Thaw Filo Dough
Forget to set it out overnight? Yeah, I do this too – all the time! Don’t worry though, you can quickly defrost it in the microwave. Remove filo dough from the packaging and place in the microwave with a (microwave safe) cup filled with water. Heat for 30 seconds, check on it, and then heat in 10 second increments until the middle is no longer frozen.
How to Make a Fresh Tomato Tart
Cover a baking sheet with parchment paper and then add filo dough to it, one layer at a time, brushing olive oil on each layer. Use all of the sheets of dough. Make the cheese mixture by mixing ricotta cheese, basil, minced garlic, fresh basil, lemon juice and salt and pepper together. Spread ricotta mixture out on top layer of the dough. Add slices of tomatoes on top. Bonus if you’re using different colors of tomatoes because it sure looks pretty! Bake until edges start to brown, about 25 minutes. Allow to cool, this sets it so you can cleanly cut into slices. Optional, but I highly recommend adding more fresh basil on top! Serve and enjoy this fresh tomato tart!
Storing Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator, good for 3-4 days. I recommend reheating in the oven at 350 degrees for about 10 minutes, or until fully heated. I think the oven reheats better than the microwave as it keeps it crispy. Pin for later:
