Roasted Tomato Tart With Ricotta and Pesto Recipe (2024)

I made this tonight and it was easy and delicious. Helps to thin the pesto with good olive oil. Didn’t have Aleppo pepper, but smoked paprika hit the spot.

I had no issues with 400 degrees for 30 minutes. I did add more flavor by sprinkling with with parsley and Parmesan cheese and plenty of Aleppo pepper. Great way to use my tomatoes for a delicious summer tart.

I made this twice, both times with tomatoes from my organic garden. First as written and it was sort of bland. The second time I brushed the tomatoes with my homemade tomato jam and added some toasted pine nuts. So much better!

This recipe was inspirational to me. I didn't have puff pastry so I used sourdough starter discard pie crust and I used oven roasted sliced tomatoes. The result was fabulous. My husband and I loved it. It reminded me of Tarte Tomat that we ate once in Provence. It was our dinner on a hot evening. Perfect choice. It was very light and we weren't too full afterwards. I know people should "follow" recipes, and I usually do, but it's also wonderful when a recipe inspires to go off the track.

Took this recipe as a base to use up leftover food from a party. No sour cream/creme fraiche on hand, so used 2 tbsp cream cheese thinned with 1 tbsp whole milk - worked perfectly. Tomatoes were a leftover garden mix that friends brought - they were super juicy, so I let them sit out for ~3 hrs to dry. No ricotta on hand, but had burrata. Finished with some Maldon sea salt (did think it was a little underseasoned without this). Rave reviews from my partner!

Delicious and so easy. I used what I found in my fridge and freezer, to begin with small square sheets of puff pastry, so I made small tarts instead of one big. And small cherry tomatoes (halved them), cottage cheese instead of ricotta, plus thyme, parsley, romarin and basil from the balcony. And some shaved pecorino. It was so good I had two tarts instead of one. And I'm going to make them for my family tomorrow.

Delicious. 35 min was perfect. Added some oil cured olives which took it to Provence.

30 minutes at 400 degrees charred the puff pastry—too much heat or time. The dish lacked flavor—kind of blah. Needs more sauce or herbs or something to spice it up.

Absolutely delicious. To folks suggesting the recipe is bland: don’t skimp on the salting step. And, heck, season your ricotta while you’re at it.Will certainly make again.

I added the zest of one lemon and some extra virgin olive oil in top of the ricotta and it made the dish!

Greek yogurt works well in place of crème fraîche or sour cream

I love this recipe—I’ve made it twice, both times with heirloom tomatoes. The first time I used homemade pizza crust and the second time phyllo. The center of the phyllo was papery and not what I had hoped for. My suggestion would be to use pizza dough, rolled thin so that the end result is crispy.

Absolutely delicious - a perfect summer recipe!! The small extra steps like salting the tomatoes and letting them sit to remove moisture definitely make a big difference as does using super fresh well-made ingredients. Will definitely be making this again!

Easy and yummy. Salting and draining the tomatoes made a huge difference. I followed some of the suggestions and brushed the pastry with dijon mustard ( no creme fraiche) added a few olives and used goat cheese rather than ricotta. I added the goat cheese about five minutes before the end of baking and finished it with a minute under the broiler. I didn’t have pesto and didn’t need it. Lovely dinner with an arugula salad.

Followed recipe exactly with one addition—sprinkle of herbes de Provence on top of the creme fraiche. Baked for 38 mins @400. Got raves from my guest and I will definitely be making again.

Dry out tomatoes with plenty of salt and pepper for a couple hours. Delicious, did on Feb 18 for Sunday lunch for r and me and Pat and Rozzie

I used grape tomatoes I had - they were perfect!

Added harissa, would be best spread on bottom layer

This is a winner! A lovely light dinner with a soup, if desired. We devoured it. Next time, I will add thyme but it was perfect just as it is. I was so happy to use my late summer heirloom tomatoes and homemade pesto. I used Berretta instead of ricotta. So easy. Would serve it to company

Apologies, but I wrote my original note for another recipe and cannot figure out how to delete it (using iPad app). I did make this tart and well, as described, and it was delicious. Would make it again.

Delicious and relatively easy. I’ve made it twice as written, except using larger, heirloom tomatoes (large dice) & cutting the salt due to salty pesto. I was worried, as some commenters mentioned a soggy mess for the base. This wasn’t the case for me. It had the consistency of risotto (without the effort). Not sure if others expected something different or did something differently. Prepping the tomatoes separately keeps them fresh and meaty. I also stored them separately for leftovers.

I loved this recipe! I added a jalapeño to my version and a drizzle of olive oil on top. This was perfection and I would make this again!

Made this with semi-beefsteak tomatoes from the greenhouse. Added some sliced (seeded) jalapenos (also homegrown) and red onion. Used burrata, feta, and a little pesto. Was very delicious. Did the pre-salting of the tomatoes and I think that made a big difference.

Incredibly delicious made totally as-is (oh, except a little fresh thyme in the sour cream). It’s the right amount to split between two hungry people. Simply divine.

Very delicious-- and used sour cream instead of creme fraiche and still turned out lovely. Added some hot cherry peppers too which added a nice kick, will definitely be making again

This is delicious, easy & beautiful. I used Dijon on the bottom. Added Kalamata olives on top. Added mozzarella at the half way baking point. Forgot to put a little garlic on which would have been great. The flavor and texture were perfect. Not soggy baked for 25 min @ 400. Would def make again with whatever I have.

Loved this recipe! I didn’t have amazing tomatoes so I made a garlic and lemon zest ricotta to put underneath the onions and tomatoes. Added basil right before it was done cooking and put it back in the oven. Super summery and delicious!

I made this two days ago for guests as a first course. I followed the suggestion to add toasted pignoli nuts for texture. I also did the layer of sour cream and added shredded Parmesan for additional flavor. It all worked out beautifully. Very tasty. It was a hit!

Exceptional. A wonderful light lunch - we even skipped making a salad. Taste at every step of you think it might be bland. I made two smaller tarts and needed only ~24 minutes. Added lemon zest to my ricotta and to my pesto; otherwise followed recipe faithfully. Will go on rotation for certain!

Made this twice and it was delicious! The timing, temp and amount of seasoning was perfect. I added some ripe husk tomatoes which added an additional sweet and tangy pop in flavor that was lovely!