Tomato, Goat Cheese, Ricotta and Basil Tart

By Leslie Blythe  , ,   

June 27, 2016

This Tomato, Goat Cheese, Ricotta and Basil Tart is fast and easy to put together. Serve it was a crisp salad and a bottle of chilled french rosé for a delectable meal.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings


1Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2On a lightly floured work surface, roll out pastry to a 10- by 15-inch rectangle and transfer it to the baking sheet.

3With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this will allow the border to rise higher than the center that's been pricked). Brush the center with 1 tablespoon oil.

4In a large bowl, stir together ricotta, goat cheese, eggs, basil, 1/2 teaspoon salt, and pepper. Spread mixture over the center of puff pastry sheet. Top with tomatoes, overlapping slightly. Sprinkle tomatoes with remaining 1/4 teaspoon salt and remaining 1 tablespoon oil.

5Bake 30 minutes, or until pastry is golden brown and filling is set.

Recipe adapted from The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell


all-purpose flour

1 sheet frozen puff pastry

2 Tablespoons olive oil

1 cup whole-milk ricotta

4 ounces soft goat cheese

2 large eggs

⅓ cup fresh basil, chopped

¾ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

¾ pound assorted tomatoes, sliced


1 Review

Jeanne Adams

September 6, 2016

This was excellent. Great tip on scoring the edge. Thanks!

All fields are required to submit a review.