Some dishes are made to be eaten, and some are made to be looked at first. This one asks for both. I built it on a grey afternoon when the light through my kitchen window was thin and blue, and I wanted something on the table that would hold that light rather than swallow it.
Advertisements1
It is a shallow tart of roasted tomatoes, whipped ricotta, and honey, finished with basil and a scatter of pistachio. The colors arrange themselves. The reds go deep, the whites go soft, and the green sits on top like a small held breath.
You do not need a stylist. You need a hot oven, a good pan, and the patience to let things cool before you move them. That is the whole secret. Less, but better.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 320g) puff pastry, thawed but cold
All-butter puff pastry gives the flakiest, most golden result. If you only have a 250g sheet, roll it slightly thinner and reduce the bake by 3 minutes.
450g (1 lb) cherry or grape tomatoes, halved
Mixed colors look best, so buy a medley if your market has one. If tomatoes are out of season, roast them 5 minutes longer to concentrate the flavor.
2 tablespoons olive oil
Everyday olive oil is fine here; save the peppery finishing oil for drizzling at the end. Avocado oil works as a neutral substitute.
1 teaspoon flaky sea salt, divided
Maldon or another flaky salt gives a delicate crunch. If using fine table salt, cut the amount to 1/2 teaspoon.
1 teaspoon dried oregano
Crush it between your palms before sprinkling to wake up the oils. Dried thyme or marjoram substitutes beautifully.
250g (1 cup) whole-milk ricotta
Whole milk is essential; low-fat ricotta stays grainy and will not whip smooth. For a dairy-free version, use 1 cup whipped cashew cream.
2 tablespoons honey, plus more for drizzling
A floral honey such as wildflower or orange blossom plays best with tomatoes. Maple syrup works if you want it vegan.
1 large egg, beaten with 1 teaspoon water
This egg wash is what gives the crust its lacquered shine. A brush of heavy cream also works in a pinch.
40g (1/3 cup) shelled pistachios, roughly chopped
Toast them for 3 minutes in a dry pan first; the difference is enormous. Toasted pine nuts or almonds are good swaps.
15g (1/2 cup) fresh basil leaves
Add the basil after baking so it stays vivid and does not turn black. Mint or small arugula leaves also work.
1 teaspoon lemon zest
Zest only the yellow layer; the white pith is bitter. Lime zest gives a sharper, more tropical edge.
1/4 teaspoon freshly cracked black pepper
Coarse cracks give little bursts of heat. Pink peppercorns, crushed, make a prettier and gentler finish.
Tips & Tricks
- Do not skip chilling the assembled tart. Ten minutes in the freezer firms the butter in the pastry, which is what creates those distinct, shattering layers instead of a greasy base.
- Drain the ricotta in a fine sieve for 15 minutes before whipping. Wet ricotta will weep onto the pastry and make the center soggy within an hour of baking.
- Roast the tomatoes cut-side up, not down. Facing up, they hold their juices in little cups instead of flooding the pan and steaming the pastry from below.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Heat the oven to 400F (200C) with a rack in the lower-middle position. A fully preheated oven is the difference between puffed pastry and a flat, pale sheet.
2. Roast the tomatoes
Toss the halved tomatoes with olive oil, 1/2 teaspoon salt, oregano, and pepper on a rimmed sheet pan. Roast for 18 to 20 minutes until the skins wrinkle and the edges bubble; the tomatoes should look collapsed but still hold their shape.
3. Whip the ricotta
While the tomatoes roast, whisk the ricotta with the honey, lemon zest, and remaining 1/2 teaspoon salt for 2 minutes until it turns glossy and holds soft peaks. Taste it; it should be faintly sweet and bright.
4. Roll and chill
Roll the cold puff pastry to a 28 by 20cm (11 by 8 inch) rectangle on parchment, transfer to a baking sheet, and score a 1cm border. Brush the border with egg wash and chill the whole sheet for 10 minutes.
5. Build the tart
Spread the whipped ricotta inside the scored border, leaving the frame bare. Nestle the roasted tomatoes on top, cut-side up, and drizzle with any pan juices.
6. Bake until golden
Bake for 22 to 25 minutes at 400F (200C) until the pastry is deep golden brown and the border has puffed to about twice its height. If the top browns too fast, tent it loosely with foil.
7. Finish and cool
Scatter the toasted pistachios and torn basil over the hot tart, then drizzle with honey. Rest for 8 minutes; the filling sets as it cools and slices cleanly.
8. Slice and serve
Cut into 6 rectangles with a hot, thin knife. Serve warm or at room temperature, when the flavors are at their softest and most balanced.
Delicious Variations
Whipped Feta Version
Swap the ricotta for 250g whipped feta with 2 tablespoons Greek yogurt for a saltier, tangier tart.
Autumn Squash Edition
Replace the tomatoes with thin slices of roasted delicata squash and finish with sage instead of basil.
Spicy Honey Finish
Warm 3 tablespoons honey with 1/4 teaspoon chili flakes and drizzle it over the tart right before serving.
How to Store Pinterest image
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days; the pastry softens, so reheat to restore some crispness.
Freezer
Freeze baked slices on a tray, then wrap tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat at 350F (175C) for 8 to 10 minutes on a sheet pan; the microwave will make the pastry limp, so avoid it.
Frequently Asked Questions
Q: What do I serve with this tart?
A simple green salad with lemon vinaigrette is the classic pairing, and a glass of dry rose or Sancerre works beautifully. It also holds its own as a light lunch on its own.
Make it on a slow afternoon, when the light is low and you are not in a hurry. Set the table, pour something cold, and let the tart cool just enough to slice. Then tell me how it turned out in the comments. Less, but better.
Pinterest image
Pinterest image is a glossy, jewel-toned edible centerpiece that turns any table into a photograph and tastes as bright as it looks.
🧂 Ingredients
- 1 sheet (about 320g) puff pastry, thawed but cold
- 450g (1 lb) cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt, divided
- 1 teaspoon dried oregano
- 250g (1 cup) whole-milk ricotta
- 2 tablespoons honey, plus more for drizzling
- 1 large egg, beaten with 1 teaspoon water
- 40g (1/3 cup) shelled pistachios, roughly chopped
- 15g (1/2 cup) fresh basil leaves
- 1 teaspoon lemon zest
- 1/4 teaspoon freshly cracked black pepper
📋 Instructions
- 1Heat the oven — Heat the oven to 400F (200C) with a rack in the lower-middle position. A fully preheated oven is the difference between puffed pastry and a flat, pale sheet.
- 2Roast the tomatoes — Toss the halved tomatoes with olive oil, 1/2 teaspoon salt, oregano, and pepper on a rimmed sheet pan. Roast for 18 to 20 minutes until the skins wrinkle and the edges bubble; the tomatoes should look collapsed but still hold their shape.
- 3Whip the ricotta — While the tomatoes roast, whisk the ricotta with the honey, lemon zest, and remaining 1/2 teaspoon salt for 2 minutes until it turns glossy and holds soft peaks. Taste it; it should be faintly sweet and bright.
- 4Roll and chill — Roll the cold puff pastry to a 28 by 20cm (11 by 8 inch) rectangle on parchment, transfer to a baking sheet, and score a 1cm border. Brush the border with egg wash and chill the whole sheet for 10 minutes.
- 5Build the tart — Spread the whipped ricotta inside the scored border, leaving the frame bare. Nestle the roasted tomatoes on top, cut-side up, and drizzle with any pan juices.
- 6Bake until golden — Bake for 22 to 25 minutes at 400F (200C) until the pastry is deep golden brown and the border has puffed to about twice its height. If the top browns too fast, tent it loosely with foil.
- 7Finish and cool — Scatter the toasted pistachios and torn basil over the hot tart, then drizzle with honey. Rest for 8 minutes; the filling sets as it cools and slices cleanly.
- 8Slice and serve — Cut into 6 rectangles with a hot, thin knife. Serve warm or at room temperature, when the flavors are at their softest and most balanced.
Ingrid explores Scandinavian minimalist design and slow living. She writes about creating calm, functional spaces with fewer, better things.
