Easy Divine Flavor Tomato Tart
Brightly colored tomatoes, flavorful pesto, creamy ricotta and salty prosciutto layered on a buttery puff pastry makes this Easy Tomato Tart Recipe an impressive appetizer and perfect for holiday noshing!
I teamed up with Divine Flavor to share this yummy tomato tart idea. As always, all opinions are my own.
There’s not a lot that gets me more excited than being able to bring you guys irresistible recipes that really don’t require you to do much to achieve foodie perfection. This is potentially one of my favorite appetizer recipes. The taste is amazing and it includes simple, quality ingredients that don’t require much messing with.
If you’ve ever enjoyed Divine Flavor Grape Tomatoes, you know exactly what I’m talking about. These tasty grape tomatoes work so well in this recipe. They are fresh, vibrant and sweet. In addition, they don’t have all of the juices that a regular tomato has, which might leave the crust a soggy mess.
HOW TO MAKE AN EASY TOMATO TART:
Gather your ingredients and let’s make your new favorite holiday appetizer! Just look at those gorgeous Divine Flavor Organic Grape Tomatoes!
We’ll begin by placing the defrosted puff pastry on a baking sheet that has been lined with parchment paper. You will then spread the ricotta/lemon zest mixture over the puff pastry. I used a butter knife and the back of a spoon for spreading and don’t worry, it doesn’t have to be perfect.
Next, spread the prosciutto over the top of the ricotta cheese mixture. I used to tear up the prosciutto and randomly scatter it over the tart before baking, but I’ve since discovered that paving the surface of the pizza with an even layer of pork is the way to go. With this method, every bite includes some delicious prosciutto.
Now, top the prosciutto with spoonfuls of pesto and spread slightly with your spoon. I used a good quality store-bought basil pesto, but you can also use a favorite homemade pesto. This homemade basil pesto from Sally is a good one!
Finally, it’s time to layer on the essential ingredient for this tart recipe – Divine Flavor Organic Grape Tomatoes.
I know when I purchase Divine Flavor fruits and veggies, I will always get the freshest, best tasting produce. They only ship and sell products that they would feed their own families. They follow the most stringent food safety procedures and state-of-the-art quality practices to offer a product that is the most flavorful, nutritious and healthy. I love that they use natural and improved agricultural methods to ensure healthier crops that are richer in nutrients and offer sustained shelf quality. You will taste the difference in their organic grape tomatoes because they are absolutely mouthwatering and have a natural sweet taste. So perfect for this tomato tart recipe!
When adding an even layer of the tomatoes over the pesto, be sure to leave a 1-2 inch border around all of the sides. Fold down the sides of the pastry slightly over the tomatoes creating a tart. Brush the folded border with a beaten egg and scatter the border with mixed seeds (or you can use Everything But the Bagel Seasoning). Place a few sprigs or leaves of thyme over the top of the tart and bake it for about 35 minutes.
Easy Tomato Tart Recipe
- 1 sheet puff pastry, defrost according to package instructions
- 1/2 cup light ricotta cheese
- zest of 1 lemon
- 2-3 ounces prosciutto
- 1 small jar basil pesto (homemade works too)
- 1 (10 oz) container Divine Flavor Organic Grape Tomatoes, halved and quartered (you probably will not use all of the tomatoes in the container)
- 1 egg, beaten
- 1 tablespoon mixed seeds poppy seeds, onion seeds, fennel seeds (or a few dashes of Everything But the Bagel Seasoning)
- Fresh thyme for garnish
- Preheat oven to 400° F. and lay out the defrosted puff pastry on a piece of baking paper or a lined baking tray.
- Combine ricotta cheese with lemon zest in a small bowl. Then, spread mixture over the top of the puff pastry.
- Next, layer pieces of prosciutto over the top of the ricotta.
- Add spoonfuls of pesto over the prosciutto and spread slightly with spoon.
- Top pesto with tomatoes. Evenly arrange over the top, leaving a 1-2 inch border.
- Fold down all sides of the pastry slightly over the tomatoes creating a tart. Brush the folded sides with the beaten egg and scatter the folded sides with the mixed seeds.
- Place a few sprigs of thyme or just the thyme leaves over the top of the tart and bake for about 35 minutes.