Tomato tart with Ricotta, Herb and Balsamic

Kurt F.

Tomato season is one of my favorite times of the year. When they’re ripe, juicy, and bursting with flavor, I find myself looking for every excuse to use them—in salads, sauces, layered into sandwiches, or simply sliced with a bit of salt. But when I really want to make them shine, I turn to puff pastry. There’s something magical about the way those flaky, buttery layers elevate the natural sweetness of a good tomato. It’s a pairing that feels meant to be.

Puff pastry is one of my go-to ingredients because it’s forgiving, easy to work with, and always delivers that wow factor. Whether I’m layering it with cheese, herbs, and roasted vegetables, or using it to wrap something savory and indulgent, it turns simple ingredients into something special. And when you combine it with seasonal tomatoes, roasted shallots, garlic, creamy ricotta, and a touch of lemon zest… it’s game over.

This tart is what late summer is all about: comforting but light, sweet and savory, rustic but elegant enough to serve at brunch or dinner with friends. It’s the kind of dish that doesn’t just taste good—it feels good. Like you’re doing the season justice.

Recipe: Roasted Yellow Tomato, Shallot & Ricotta Tart with Balsamic Drizzle

This tart is golden, sweet, savory, and perfect for brunch or a slow Sunday lunch. The mellow roasted garlic, buttery puff pastry, and fresh herbs make every bite feel intentional.

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Course Main Course

Ingredients

1 sheet puff pastry thawed
3 medium yellow tomatoes chopped
4 cloves garlic peeled
2 large shallots sliced
Olive oil
Salt & pepper
½ cup whole-milk ricotta
¼ cup shredded Parmesan
¼ cup shredded Manchego
Zest of 1 lemon about 2 tsp
1 –2 tsp fresh thyme chopped (plus more for topping)
1 egg beaten (for egg wash)
Fresh basil torn (for topping)
Balsamic vinegar for drizzling

Instructions

Roast the tomatoes, shallots & garlic:

In a medium roasting dish, toss tomatoes, shallots, and garlic with olive oil, salt, pepper, and a bit of thyme. Roast at 375°F (190°C) for 30 minutes. Let cool.

Prep the tart base:

Roll out puff pastry onto a parchment-lined baking sheet. Score a 1-inch border and dock the center with a fork. Brush the edges with egg wash.

Make the ricotta mixture:

In a small bowl, combine ricotta, Parmesan, Manchego, lemon zest, thyme, salt, and pepper to taste. Spread it inside the border of the pastry.

Assemble:

Gently layer the roasted tomato, shallot, and garlic mixture over the ricotta base. Add a pinch more thyme if desired.

Bake:

Bake at 400°F (204°C) for 20 minutes or until the pastry is golden and puffed.

Finish:

Drizzle with balsamic vinegar and scatter fresh basil over the top. Serve warm or at room temp.

Keyword Tomato tart with Ricotta, Herb and Balsamic

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