Garlic Tomato Tart
This is the perfect thing to make during summer when tomatoes are at their best. It’s surprisingly easy and only uses a handful of ingredients. Crisp puff pastry is topped with creamy garlic ricotta then topped with fresh slices of tomatoes - you won’t regret making this!
Jump to recipeThis is the perfect thing to make during summer when tomatoes are at their best. It’s surprisingly easy and only uses a handful of ingredients. Crisp puff pastry is topped with creamy garlic ricotta then topped with fresh slices of tomatoes - you won’t regret making this!
Why you’ll love this dish
Garlic - if you’re a fan of garlic then you’ll love this! A whole head of garlic is roasted until sweet and soft, then mixed with ricotta.
Tomatoes - I love to use tomatoes as much as possible when they’re in season! And although the cooking time for this dish isn’t super speedy, it’s really hands off, so it’s a great thing to pull together during the summer months.
What ingredients do you need for this dish (includes possible substitutions)?
Tomatoes: I like to use a variety of different shapes and colours. Heirloom are great if you can get them (I couldn't). But as long as the tomatoes are nice and ripe, then any type will do!
Head of garlic: yes there’s a whole head of garlic in this recipe… For those who are slightly wary about using a whole head of garlic, then do not fear! Roasting garlic gets rid of the intense garlic taste that comes when eaten raw, and what remains is a deliciously sweet garlic flavour.
Puff pastry: all butter puff pastry usually has the best taste, so I’d definitely recommend buying this type!
Egg: this is only used for the egg wash but is essential to getting a golden colour on the pastry.
Ricotta: this soft and creamy cheese provides the filling for the tart.
Extra virgin olive oil: use your favourite here!
Herbs: I like to top the tart with a variety of herbs (basil, dill and chives), but if you only want to get one type - basil is the obvious contender!
What to serve this with?
This is great served with some summery side salads, a grilled courgette salad would be particularly nice. And it would also be great with some focaccia too.
Instructions
Roast the garlic
Preheat the oven to 220c/200c fan then line a small baking tray with foil. Peel and discard the papery outer layer of the garlic head (but leave the skin intact on each clove). Cut about 1/4 inch from the top of the cloves. Place the garlic on the baking tray and drizzle with 1 tbsp of oil then wrap the garlic with the foil. Place in the oven for about 30 minutes or until the garlic cloves are tender. The timings will really depend on the size of your garlic head though, so check after 20/25 minutes and don’t be surprised that if you have a big one, it might take longer!
Bake the puff pastry
Line a large baking tray with baking paper then place the puff pastry sheet on the baking tray. Create a border all the way round the puff pastry by lightly running a knife 3/4 inch from the edge (but don't cut the pastry all the way through!). Prick the rest of the pastry (not the border) all over with a fork then brush the border of the pastry with egg. Place the puff pastry in the oven for 15 minutes until golden. Once cooked, flatten down the middle section (leaving the border intact).
Make the ricotta filling
Once the garlic is cooked and cooled, squeeze the garlic out of the cloves then mash them with a fork. Place the crushed garlic, ricotta, 1 tbsp of extra virgin olive oil, and a good pinch of flaky sea salt into a small bowl. Mix well to combine. Taste for seasoning and add more salt as required, ricotta usually needs a fair bit of seasoning so don’t be shy!
Assemble the tart
Spoon the ricotta mixture into the puff pastry tart then flatten it evenly. Top with the sliced tomatoes then sprinkle over some flaky salt and black pepper. Drizzle over the 1 tbsp of extra virgin olive oil then sprinkle over the herbs, and that’s everything!
FAQ
What’s the best way to store this dish?
This dish is best served straight away! However, you can prep aspects of the dish before guests arrived if needed. The best things to prep in advance would be to 1) cook the puff pastry, 2) roast the garlic then 3) assemble the ricotta filling. Then just before the guests arrive, you can spread the filling over the puff pastry, slice the tomatoes and assemble the dish!
If you’re looking for another tomato dish, be sure to try out these recipes:
Garlic Tomato Tart
This is the perfect thing to make during summer when tomatoes are at their best. It’s surprisingly easy and only uses a handful of ingredients. Crisp puff pastry is topped with creamy garlic ricotta then topped with fresh slices of tomatoes - you won’t regret making this!
Ingredients
- About 450g tomatoes, sliced
- 1 head of garlic
- 1 sheet puff pastry (about 300g)
- 1 egg, beaten
- 250g ricotta
- 2 tbsp extra virgin olive oil
- About 4 tbsp chopped herbs (basil, chives, dill)
- Oil, flaky sea salt, black pepper
Method
- Preheat the oven to 220c/200c fan. Line a small baking tray with foil.
- Peel and discard the papery outer layer of the garlic head (but leave the skin intact on each clove). Cut about 1/4 inch from the top of the cloves. Place the garlic on the baking tray and drizzle with 1 tbsp of oil then wrap the garlic with the foil. Place in the oven for about 30 minutes or until the garlic cloves are tender. The timings will really depend on the size of your garlic head though, so check after 20/25 minutes and don’t be surprised that if you have a big one, it might take longer!
- Line a large baking tray with baking paper. Place the puff pastry sheet on the baking tray.
- Create a border all the way around the puff pastry by lightly running a knife 3/4 inch from the edge (but don't cut the pastry all the way through!). Prick the rest of the pastry (not the border) all over with a fork.
- Brush the border of the pastry with egg.
- Place the puff pastry in the oven for 15 minutes until golden. Once cooked, flatten down the middle section (leaving the border intact).
- Once the garlic is cooked and cooled, squeeze the garlic out of the cloves then mash them with a fork.
- Place the crushed garlic, ricotta, 1 tbsp of extra virgin olive oil, and a good pinch of flaky sea salt into a small bowl. Mix well to combine. Taste for seasoning and add more salt as required. Ricotta needs a lot of salt so don't be shy!
- Spoon the ricotta mixture into the puff pastry tart then flatten it evenly.
- Top with the sliced tomatoes then sprinkle over some flaky salt and black pepper.
- Drizzle over the 1 tbsp of extra virgin olive oil then sprinkle over the herbs, and that’s everything!
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