Tomato Tart With Whipped Ricotta Recipe

Serves: 6 Save

Ingredients (10)

  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry (1 full box), thawed until pliable and cool
  • 3/4 pound (12 ounces; 340g) tomatoes, sliced into 1/4-inch-thick slices
  • 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
  • 1 cup (9 ounces; 255g) whole milk ricotta 
  • 1 tablespoon (6g) finely chopped fresh parsley leaves
  • Freshly ground black pepper
  • Coarse sea salt such as Maldon or fleur de sel
  • Fresh basil leaves, torn
  • Balsamic vinegar, to taste


Learn how to make this recipe at Serious Eats