Cheesy Heirloom Tomato Tart
Cheesy Heirloom Tomato Tart. Is it really summer if you don’t do it up with at least one super cheesy, super fresh, and super delicious tomato tart? It’s heirloom tomato season and we haven’t done a single tart yet for the summer, so this was kind of necessary. Lots of ricotta, lots of blue cheese, lots of crispy prosciutto, lots of basil and herbs, lots of cherry tomatoes, and of course the main attraction…lots of colorful, ripe heirloom tomatoes. This tart is melt in your mouth good and you guys NEED to try this before summer and tomato season ends !!
There are endless possibilities when it comes to tart recipes. But is there any better tart in the summer than a tomato tart? I definitely have to think not, especially since it is the peak of heirloom tomato season.
The tomatoes have just been jumping out at us every time we go to the store. They’re so bright, vibrant, and colorful. All so ripe and juicy. And we haven’t done not one, single tart recipe this summer !! I felt like it was definitely a must to have at least one tart recipe before it's fall. But don’t worry, we have plenty of ideas for fall tarts too.
Bonus? Tarts are super easy to make. It’s almost like making pizza, but this tart is even easier because you don’t have to make any dough…just thaw out some puff pastry and you have your crust. We topped this one with ricotta and blue cheese to make it extra cheesy. Then added on alllll those beautiful heirloom tomatoes and even some cherry tomatoes to give this tart an extra juicy bite. Plus there’s tons of fresh summer herbs. And finally some crispy prosciutto to top it all off.
Decadent? Yes. Addicting? Yes. Will you regret it? No !! You guys seriously need this perfect summer tart before tomato season is over !!
Ingredients
2 packages frozen puff pastry (thawed)
15 ounces ricotta cheese
1/3 cup grated parmesan cheese
salt and pepper
2 tablespoons olive oil
splash of balsamic vinegar
1/4 cup sliced basil leaves
4 heirloom tomatoes; sliced
2 cups cherry tomatoes
4 ounces crumbled blue cheese
6 slices prosciutto; oven roasted
Directions
Line two baking sheets with parchment paper. Stack two pieces of puff pastry, one on top of the other on each baking sheet. Roll up the edges.
In a medium bowl, mix the ricotta, parmesan, salt, and pepper. In another bowl, mix the olive oil, balsamic vinegar, basil, salt, pepper, and cherry tomatoes.
Divide the ricotta mixture and the heirloom tomatoes in half. Spread each half of ricotta and tomatoes evenly over the puff pastries. Top with cherry tomato mixture and blue cheese. Bake the tarts for 20 - 25 minutes until the crust is golden and the tomatoes slightly burst.
Serve tarts warm topped with the crispy prosciutto and additional basil.
