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Heirloom Tomato Tart with Herbed Ricotta
This is the tart we build our whole late-summer table around. Salting the tomato slices and letting them sit for fifteen minutes is the one step that separates a crisp tart from a soggy one — don't skip it, even if you're in a hurry.
Method
Salt the tomatoes
Lay the tomato slices on paper towels, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry.
Roll and score the pastry
Roll the puff pastry to a 9x13-inch rectangle on parchment. Score a 1/2-inch border, taking care not to cut all the way through.
Make the filling
Mix the ricotta, parmesan, thyme, garlic, and a pinch of salt and pepper. Spread it inside the scored border.
Layer the tomatoes
Arrange the tomato slices over the ricotta, overlapping slightly. Brush the border with olive oil.
Bake
Bake at 400°F (205°C) for 30–35 minutes, until the pastry is deeply golden and puffed at the edges.
Finish and serve
Cool for 5 minutes, then scatter fresh thyme on top and finish with balsamic glaze, flaky salt, and black pepper before slicing.
Kitchen notes
This tart is best the day it's baked, while the pastry is still shattering-crisp. If you're making it ahead, bake the pastry shell empty and add the ricotta and tomatoes closer to serving time.
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