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Roasted Tomato Tart

Prep Time:

5 mins

Cook Time:

30 mins

Servings:

2-4

This Roasted Tomato Tart is everything you want in an easy summer appetizer or light dinner. Featuring flaky puff pastry, creamy ricotta, juicy roasted tomatoes, sweet red onions, and plenty of Dan-O’s flavor, this rustic tart delivers the perfect balance of savory, cheesy, and fresh. Finished with a drizzle of pesto and fresh basil, it’s a beautiful dish that’s simple enough for weeknights but impressive enough for entertaining. If you’re looking for a delicious way to use fresh tomatoes, this roasted tomato tart recipe is about to become a new favorite.

Ingredients

Dan-O’s Red Pepper Cheesoning
Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
3-4 multicolored heirloom tomatoes
puff pastry, thawed
small red onion, sliced thin
fresh ricotta
pesto for drizzling
fresh basil leaves for garnish
olive oil
Parmesan cheese, shredded

Preparation Instructions

Line a large baking sheet with paper towels and arrange the sliced tomatoes in a single layer. Season both sides with Dan-O's SPG Tri-O, then top with another layer of paper towels and let them hang out for about 15 minutes. This helps pull out excess moisture so your tart stays crispy and loaded with flavor.
While the tomatoes do their thing, preheat your oven to 400°F and position a rack in the center.
On a large sheet of parchment paper, roll out your puff pastry into roughly a 9-by-11-inch rectangle. Trim up any rough edges if needed, then use a fork to prick the center every few inches, leaving about a ½-inch border around the edge.
Spread the ricotta over the center of the pastry, keeping it within the border. Then sprinkle generously with Dan-O's Red Pepper Cheesoning and half of the shredded parmesan cheese.
Now layer the tomatoes and red onion over the ricotta, slightly overlapping as you go. Finish with the remaining Parmesan cheese.
Transfer the tart to a sheet pan and bake for 30 to 35 minutes, rotating halfway through, until the puff pastry is golden brown, beautifully puffed, and smelling absolutely incredible.
While that's baking, thin your pesto with a little olive oil until it's perfect for drizzling.
Once the tart comes out of the oven, drizzle on that pesto, scatter fresh basil leaves over the top, and serve warm or at room temperature. Slice it up, and Yum Yum Get Ya Sum!®