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Tomato Tart with Ricotta, Feta, and Balsamic Drizzle Recipe

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4.1 from 7 reviews

This tomato tart is a savory, flaky puff pastry filled with a creamy ricotta mixture and topped with seasoned tomato slices, feta cheese, and a drizzle of balsamic reduction. Perfect as a light lunch or an elegant appetizer, it combines fresh herbs and cheeses with crispy, golden pastry for a delicious Mediterranean-inspired treat.

Ingredients

Pastry

  • 1 sheet puff pastry (12 oz., store-bought or homemade)

Tomato Preparation

  • 4 tomatoes
  • 1 tsp salt (for tomatoes)

Ricotta Filling

  • 1 large egg (whisked and divided)
  • 1/2 cup ricotta cheese (125 grams)
  • 1/2 cup shredded parmesan cheese (50 grams)
  • 1 garlic clove (smashed)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Topping

  • 1/2 cup crumbled feta cheese
  • 1/2 tbsp olive oil
  • Red pepper flakes (to taste)
  • Olive oil (for drizzling)
  • Basil leaves (for garnish)
  • Balsamic reduction (for drizzling)

Instructions

  1. Prepare Puff Pastry: If using frozen puff pastry, ensure it’s fully thawed before beginning. You can also prepare your own pastry if preferred. Roll out the pastry into a 9x11-inch rectangle.
  2. Slice and Drain Tomatoes: Slice tomatoes into 1/4-inch thick slices. Place them on a wire rack and sprinkle both sides with 1 teaspoon salt. Layer paper towels on top and let them sit for 15 minutes to drain excess liquid.
  3. Make Ricotta Filling: Whisk the large egg until broken up. Remove 2 tablespoons of the whisked egg for the filling mixture and set the rest aside for brushing. In a bowl, combine the 2 tablespoons whipped egg, ricotta cheese, parmesan, smashed garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well mixed.
  4. Prepare Pastry Base: On the rolled pastry, score a smaller rectangle inside the dough, leaving a 0.5-inch border without cutting completely through. Prick the entire dough surface with a fork and brush the edges and surface with the remaining whisked egg.
  5. Bake Pastry Base: Preheat oven to 425°F. Bake the prepared puff pastry for 15 minutes until golden brown. Remove from oven and allow to cool for 5-10 minutes.
  6. Assemble Tart: Spread the ricotta filling evenly within the scored rectangle on the pastry. Pat tomato slices dry with paper towels and layer them over the ricotta, slightly overlapping slices.
  7. Add Toppings: Sprinkle crumbled feta cheese, a pinch of salt, black pepper, red pepper flakes to taste, and drizzle 1/2 tablespoon olive oil over the tomatoes.
  8. Final Bake: Reduce oven temperature to 400°F. Bake the tart for 20-25 minutes until tomatoes are cooked and cheese slightly golden. If feta appears to burn, reduce the temperature to 375°F for the last 5 minutes.
  9. Cool and Garnish: Remove tart from oven and cool for about 10 minutes before serving. Drizzle with balsamic reduction, additional olive oil, red pepper flakes, and garnish with fresh basil leaves just before slicing and serving.

Notes

  • If using frozen puff pastry, thaw it overnight in the refrigerator or for about 30 minutes on the counter until pliable but still cold.
  • Draining the tomatoes is crucial to avoid a soggy tart.
  • Balsamic reduction can be store-bought or homemade by simmering balsamic vinegar until syrupy.
  • You can substitute feta with goat cheese or omit for a milder flavor.
  • This tart is best served warm or at room temperature.

Find it online: https://dishcooks.com/tomato-tart-with-ricotta-feta-and-balsamic-drizzle-recipe/