Easy Tomato Tart

This Tomato Tart layers flaky puff pastry with creamy ricotta, pesto, prosciutto, and juicy tomatoes for an easy appetizer or light dinner.

Course Appetizer, Main

Cuisine Italian, Mediterranean

Diet Low Calorie

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 124

Author Kim

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) you will only need about 1/4 cup
1 (10 oz) container grape tomatoes (you probably will not use all of the tomatoes in the container) halved and quartered
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 and/or fresh basil leaves for garnish

Preheat oven to 400°F. and lay out the defrosted 1 sheet puff pastry on a piece of parchment paper or a lined baking tray.
Combine 1/2 cup light ricotta cheese with zest of 1 lemon in a small bowl. Then, spread mixture over the top of the puff pastry.
Next, layer pieces of 2-3 ounces prosciutto over the top of the ricotta.
Add spoonfuls of pesto over the prosciutto and spread slightly with spoon.
Top pesto with halved and quartered grape tomatoes. Cut-side up is best to avoid a soggy crust. 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. Ovens can run at slightly different temperatures, so check your tomato tart after about 25 minutes of cooking. If the crust is getting too brown, simply tent the crust with foil as it continues to bake. Mine was fine throughout the baking process, but it’s a good idea to check before baking it fully.
Remove the tart from the oven and allow it to cool for 5 minutes. For a pretty presentation, sprinkle with basil leaves and add a few dollops of ricotta and pesto over the top. Cut into squares and serve!

Storage: Place any leftover slices in an airtight container in the refrigerator for up to 3-4 days.
Reheat: You can rewarm this in the oven at 350ºF for about 10 minutes. You could also try reheating it in an air fryer.