A deliciously crispy and cheesy tart, featuring juicy tomatoes, creamy Parmesan, and a flaky crust. Perfect as an appetizer, light lunch, or side dish!
📝 Ingredients (Serves 4-6)
For the Tart Crust:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (beaten, for brushing)
For the Filling:
- 3-4 medium tomatoes, thinly sliced
- ½ cup (50g) grated Parmesan cheese
- ½ cup (120g) ricotta or cream cheese
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Fresh basil leaves (for garnish)
👨🍳 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry and place it on a parchment-lined baking sheet.
- Score a 1-inch border around the edges (without cutting through), and prick the center with a fork.
2️⃣ Make the Cheese Base
- In a bowl, mix ricotta (or cream cheese), garlic, oregano, salt, and pepper.
- Spread this mixture evenly over the tart base, avoiding the border.
3️⃣ Assemble the Tart
- Arrange the tomato slices in a slightly overlapping pattern on top of the cheese mixture.
- Drizzle with olive oil and sprinkle Parmesan cheese evenly over the top.
4️⃣ Bake & Serve
- Brush the crust edges with the beaten egg for a golden finish.
- Bake for 25-30 minutes, or until the pastry is golden and crisp.
- Let cool slightly, then garnish with fresh basil leaves.
💡 Tips & Variations
🍅 Different tomatoes? Use cherry tomatoes for extra sweetness.
🧀 More cheese? Add mozzarella or goat cheese for a creamier texture.
🌿 Extra herbs? Sprinkle fresh thyme or rosemary before baking.
🔥 Crispier crust? Bake the pastry for 5 minutes before adding the toppings.
A savory, cheesy, and crispy tart that’s bursting with flavor—perfect for summer meals or brunch! 🍽️✨
Leave a Comment