Tomato and Ricotta Tart Recipe with Parmesan

Tomato and ricotta tart

  • serves 4
  • Easy

Check out this super easy tomato tart recipe with flaky puff pastry, creamy ricotta, parmesan and fresh basil. Serve with salad for a simple veggie midweek meal


Try this tomato and ricotta tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.



  • ricotta 250g
  • ready-rolled puff pastry 375g sheet
  • parmesan (or veggie alternative) 50g, finely grated
  • egg 1, beaten
  • garlic 1 clove, crushed
  • vine tomatoes 4, thickly sliced
  • olive oil
  • basil a handful of leaves


  • Step 1

    Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes.

  • Step 3

    Remove the pastry from the oven (leave the oven on) and gently press the middle down if it has puffed up. Leave to cool a little.

  • Step 4

    Tip the ricotta into a bowl and add the parmesan, egg and garlic, then mix and season.

  • Step 5

    Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil.

Check out more of our savoury tart recipes here...

Shallot Tarte Tatin Recipe

Nutritional Information

  • Kcals 564
  • Fat 39.2g
  • Saturates 19.2g
  • Carbs 33.4g
  • Sugars 4.5g
  • Fibre 3.3g
  • Protein 17.8g
  • Salt 1.2g