Easy Tomato Tart Recipe

cooked puff pastry tomato tart topped with fresh thyme

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!

Course Appetizer, Main

Cuisine Italian, Mediterranean

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 124

Author Kim

Ingredients

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

Instructions

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.

Notes

Once cooked, cut into slices or squares to serve. Enjoy as an appetizer or with a salad as a main course.

Nutrition