I love this easy tomato tart recipe with puff pastry because it’s so versatile. Use whatever vegetable is in season, making it perfect all year round. In winter, I often used rapini, squash or sweet potato. It’s almost May so, of course, my first spring tart is always a tomato asparagus tart. Check here to see what’s in season.

You can mix the ricotta hours ahead of time, and if you can’t find za’atar, you can just sprinkle a bit of fresh thyme over the top, but do try to find the za’atar because za’atar makes everything better.

Easy Tomato Tart Recipe

easy tomato tart recipe


2 sheets puff pastry, thawed according to package directions.

2 cups ricotta

1/4 cup grated parmesan + more for grating on the tarts

1 egg

1/4 cup fresh herbs, chopped

1/2 tsp kosher salt

few grinds black pepper

250g yellow tomatoes

small handful of red cherry tomatoes

12 spears of asparagus

a couple of tbls z’atar


Mix the ricotta, egg, 1/4 cup parmesan, 1 beaten egg, fresh herbs, salt, and pepper in a big bowl. Let it sit in the fridge for at least an hour for the flavours to intensify.

Thinly slice your tomatoes and set aside.

Preheat oven to 400F

If you are not using pre-rolled puff pastry, roll each sheet out until it’s approximately 10″ x 10″, but if you can, buy pre-rolled pastry like the PC puff pastry.

tomato tart recipe with puff pastry

Cut each thawed puff pastry sheet into six rectangles with a pizza cutter and set them on a parchment-lined baking sheet. Use your pastry cutter to score a border around the rectangles close to the edge (don’t cut all the way through). You can also use a sharp knife. Using a fork prick the pastry all over inside the scored edge.

Pop these into the oven for about 5 minutes to precook a bit before adding the cheese.

Take them out when they are just starting to puff up and look like they are not entirely raw (between 5 to 8 minutes, rotating the pans from top to bottom after the first five minutes if the top pan still looks too raw) and set them aside to cool down a bit.

Divide the ricotta mixture amongst the pastry and spread it out thickly, keeping it inside the scored border. Cut the asparagus so that the spears fit on the pastry and set one on each tart, artfully arranging tomato slices on the tart as well. Feel free to wing it if you don’t care about them looking so perfect and uniform. Grate more parmesan over them and finally sprinkle each with a bit of z’atar.

Bake in the oven for another 25 to 30 minutes, rotating the baking pans halfway through. You want to bake until you get a nice, golden crust to ensure the pastry is well-cooked and not soggy in the middle.

You can serve them hot within a few minutes of taking them out of the oven or cool them to room temperature. This will yield 12 large rectangles, or you can cut each in half to give you 24 squares.