Heirloom Tomato Tart

If you've been to our stores, you'll know that colourful, plump tomatoes of different species are a common sight in our produce aisles. This week, we've got beautiful Marmande tomatoes, Heirloom tomatoes and Pink Mountain tomatoes available! Pair them with fresh basil, ricotta cheese and puff pastry to make a lovely Tomato Tart.

These savoury tarts require little effort and time to put together. For this extra-pretty Tomato Ricotta tart, all you need to do is:
1) Combine the ricotta cheese with an egg, salt, pepper, and a handful of fresh basil;
2) Pour the mixture into a tart pan lined with puff pastry;
3) Arrange slices of tomatoes on top;
4) Patiently wait for the tart to come out of the oven in its golden flaky deliciousness.


1 sheet of frozen puff pastry

3 medium heirloom tomatoes of different colors, sliced crosswise

330 g (11.6 oz OR 1 + ⅓ cup) ricotta cheese

40 g (1.5 oz) Parmigiano Reggiano cheese, grated

60 g (2 oz) Asiago cheese, shredded

10 basil leaves

1 egg

Sea salt

Freshly ground pepper

1 egg or milk for brushing




  1. Thaw puff pastry and turn oven to 360F (180C) .
  2. Lightly salt your tomato slices and let them rest on a cutting board.
  3. In a bowl, combine the ricotta cheese with Parmigiano Reggiano cheese, Asiago cheese and 8 basil leaves torn into small pieces. Add salt and pepper to taste. Add egg and mix well.
  4. Unfold puff pastry sheet on lightly floured surface or a piece of parchment paper and roll it out.
  5. Line tart pan with dough and poke it all over with a fork and distribute the ricotta mixture into the tart.
  6. With a paper towel, pat tomato slices to absorb some of the juices they released. Arrange tomato slices on top of the tart, alternating colors. Fold in the edges of the crust and brush them with milk or a beaten egg.
  7. Bake for 40-45 min or until the crust is golden brown. If the filling still looks a bit liquid, cover the edges of the tart with tin foil and broil for a couple of minutes. Be careful not to burn!
  8. Drizzle with extra-virgin olive oil and garnish with a couple of fresh basil leaves. Enjoy warm or cold.

These images and recipe are taken from Very Eatalian.