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Herb ricotta tomato puff pastry tart cut into diamond shapes on a wood cutting board.
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5 from 1 vote

Herbed Ricotta and Tomato Puff Pastry Tart

This Herbed Ricotta and Tomato Puff Pastry Tart is the perfect crispy appetizer, side dish, or even light meal.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Keyword: puff pastry, ricotta, tomatoes
Servings: 12
Author: Amy- A Red Spatula


  • baking sheet
  • Rlling pin


  • 1 sheet thawed puff pastry
  • 1 cup ricotta
  • ½ cup grated parmesan
  • 1 egg
  • 2 teaspoons minced garlic
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-4 tomatoes depending on size. Mine took 4 roma tomatoes.
  • 1 tablespoon olive oil


  • Preheat oven to 400 degrees. I like to use the convection setting for this bake, if you have it, use it. Line a baking sheet with parchment paper and set it aside.
  • Open up your puff pastry and roll it out a little. I rolled mine until it was about 2 inches bigger on each side than what it started as.
  • Place it on the baking sheet. Mix the ricotta, egg, parmesan cheese, and spices together.
  • Spread over the puff pastry, leaving 1 inch all the way around with the filling.
  • Slice your tomatoes about ¼ inch thick. Place them side-by-side over the ricotta filling. sprinkle lightly with salt.
  • Brush the edges of the puff pastry with olive oil. Place in the oven and bake for 12-18 minutes. The puff pastry should be puffed and a beautiful golden brown color.
  • Remove from oven. I think this is best served while it is still hot, but it is also good cooled.
  • That is it, you are done! Now, sit back and enjoy. You deserve it.