Tomato Caramelized Onion and Ricotta Tart

We’re midway through tomato season. When I went to the market today, I was sad to see the once overflowing crates of heirloom tomatoes have dwindled down to the final few. So, of course, what did I do? I bought all the ones that were left. Now I have several pounds of tomatoes and I’m racing against the clock. If you too have more tomatoes than you could possibly eat in a salad or make homemade tomato sauce with, this recipe is perfect for you. What better than a tomato, caramelized onion and ricotta tart right? And this one is the best! I have made several different tomato tarts through the years and this is by far the best ever!

Ready baked tomato, caramelized onion and ricotta tart. Sprinkled with freesh basil.
Best tomato, caramelized onion and ricotta tart ever!

A flaky buttery crust, creamy ricotta with basil and a hint of nutmeg, with sweet caramelized onions, Parmesan cheese and in-season heirloom tomatoes, what a combo. I could easily eat all of those ingredients on their own, but together I can’t help myself, it’s so good!

What is a tart?

A tart is basically a baked dish consisting of a sweet or savory filling over a pastry base with an open top not covered with pastry, like a pie would otherwise be. If you have about an hour spare time, you could make a quick pastry from scratch. For this recipe I thought I would concentrate on the filling so I used a store bought frozen pastry sheet.

How to make the tomato tart?

The prep work for this tart is about 40 minutes. The cooking and resting time is about another 30 minutes. There are a few layers and several steps to put it all together but I promise they are all super easy. Rest assured though that whatever gathering you make this for, it will be the talk of the menu.

The tomatoes

If you haven’t cooked tomatoes in a tart before, you’re in luck because I’m about to spare you the first mistake I made when I baked my first tomato tart, “runny tomatoes”. As delicious as the juicy tomatoes are, if we don’t remove some of that moisture from them before baking them, we’ll end up with a soggy pastry that falls apart in the middle.

The solution is super easy. Line a baking sheet with parchment paper. Slice the tomatoes into half inch rounds and salt the slices on bot sides. Lay them over the paper towels and allow the salt to do its magic while you move on with the other steps for the tart.

The caramelized onions

There’s nothing to this. The process only takes about 15- 20 minutes and it’s so worth it! Thinly slice two yellow onions. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute the onions for 10 minutes while stirring occasionally. Then, sprinkle the brown sugar and a pinch of salt over the onions. Give them a good stir. Continue to cook for 5-10 minutes until the onions are softened and golden brown. Set aside.

The puff pastry

Using a frozen pastry sheet from the market for this recipe is a real time saver and it’s delicious. There are times when there is no substitute for homemade, but this is one I can tell you from experience, it’s okay. We still have to work the dough a little but it’s easy. Defrost the pastry in the refrigerator overnight. Unfold the pastry onto a lightly floured work surface. Roll it out into an 11×16 inch rectangle. Transfer it onto a parchment lined baking sheet and refrigerate it while you move on to the next step.

Once you start putting the tart together, you’ll need a sharp knife to lightly score a 1 inch border. This will allow the pastry to rise beautifully around the filling. I also like to score some lines diagonally along the outer border. This makes it look pretty and also allows the dough to rise evenly and not too high. That’s it friends. That is literally the hardest part and it really is easy right?

The ricotta mix

In a medium sized bowl, mix the ricotta, freshly grated Parmesan cheese, 1 egg, minced basil, salt and nutmeg. Stir the ingredients together until well mixed. Nothing to it! We’re almost there.

Baking the tart

Remove the pastry from the refrigerator. This is when you’ll take the knife and score the border and some diagonal lines on the outer border being careful not to cut through the pastry. Spread the ricotta mixture evenly over the pastry, staying inside the border. Sprinkle the caramelized onions evenly over the ricotta. Top with the tomato slices. Brush the tomatoes with olive oil. In a small bowl, beat the remaining egg and a teaspoon of water. Brush the outer edge of the pastry dough gently with the egg wash. This will give the crust a beautiful golden color.

Bake at 400 degrees for 20-25 minutes. Let it sit for 5 minutes before serving. Cut into 8 equal pieces. Sprinkle with freshly ground black pepper. Garnish with basil.

Enjoy!

That wasn’t as hard as you might have thought was it? I would love for you to share your pictures and comments with me when you make this tart. See our sharing icons below.

Whole Tart with yellow and read heirloom tomatoes, caramelized onions and basil Parmesan ricotta cream.
Variety of heirloom tomatoes, caramelized onions, basil Parmesan ricotta cream on a buttery puff pastry

Ingredients

  • 1 (14 ounce) frozen classic puff pastry
  • 1 tbsp all purpose flour to roll out the dough
  • 4-5 large assorted ripe heirloom tomatoes, 1/2 inch sliced
  • 2 tbsp olive oil
  • 2 large yellow onions, thin sliced
  • 1 tbsp + 1 tsp light brown sugar
  • Pinch of kosher salt
  • 1 cup ricotta cheese
  • 3/4 cup freshly grated Parmesan cheese, plus 1/4 cup to sprinkle over top before serving.
  • 2 eggs
  • 2 tbsp minced basil, plus 6 leaves chiffonade for garnish
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp kosher salt

Instructions

  1. Line a baking sheet with paper towels. Remove the majority of the seeds from the tomato slices. Lay the sliced tomato in a single layer over the paper towels and sprinkle both sides with salt. Set aside.
  2. Meanwhile in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions. Stir to coat evenly with the oil and saute for 10 minutes stirring occasionally. Sprinkle with light brown sugar and a pinch of salt. Continue to cook for 5-10 minutes while stirring occasionally until onions are soft and golden brown in color. Set aside.
  3. As the onion are cooking, unfold the pastry sheet onto a floured work surface. Roll the dough out to an 11×16 rectangle. Transfer to a baking sheet lined with parchment paper. Refrigerate.
  4. In a medium bowl, mix the ricotta, Parmesan cheese, 1 egg, 2 tbsp. minced basil, 1/4 tsp. salt and nutmeg. Set aside.
  5. Remove the pastry from the refrigerator. Use a knife to score a border 1 inch from the edge of the edge, being careful not to cut through the pastry. Score diagonal lines along the outer border. Using a fork pierce the inside of the pastry.
  6. Spread the ricotta mixture evenly over the pastry staying inside the border. Sprinkle the caramelized onions evenly over the ricotta. Top with the tomato slices. Brush the tomatoes with olive oil. In a small bowl, beat the remaining egg and 1 teaspoon of water. Brush the border of the pastry with the egg wash.
  7. Bake at 400 degrees for 20-25 minutes until crust is golden brown. Let the tart sit for 5 minutes before serving. Cut the pastry into 8 equal pieces. Sprinkle with freshly ground black pepper and garnish with basil chiffonade.
  8. Enjoy!
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Tomato Caramelized Onion and Ricotta Tart

The best tomato caramelized onion and ricotta tart ever!  Flaky buttery crust, creamy ricotta with basil and a hint of nutmeg, with sweet caramelized onions, Parmesan cheese and in-season heirloom tomatoes.

  • Author: Jennifer
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 5 1x
  • Category: Brunch
  • Method: Easy
Scale

Ingredients

  • 1 (14 ounce) frozen classic puff pastry
  • 1 tbsp all purpose flour to roll out the dough
  • 45 large assorted ripe heirloom tomatoes, 1/2 inch sliced
  • 2 tbsp olive oil
  • 2 large yellow onions, thin sliced
  • 1 tbsp + 1 tsp light brown sugar
  • Pinch of kosher salt
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 tbsp minced basil, plus 6 leaves chiffonade for garnish
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp kosher salt

Instructions

  1. Line a baking sheet with paper towels. Remove the majority of the seeds from the tomato slices. Lay the sliced tomato in a single layer over the paper towels and sprinkle both sides with salt. Set aside.
  2. Meanwhile in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions. Stir to coat evenly with the oil and saute for 10 minutes stirring occasionally. Sprinkle with light brown sugar and a pinch of salt. Continue to cook for 5-10 minutes while stirring occasionally until onions are soft and golden brown in color. Set aside.
  3. As the onion are cooking, unfold the pastry sheet onto a floured work surface. Roll the dough out to an 11×16 rectangle. Transfer to a baking sheet lined with parchment paper. Refrigerate.
  4. In a medium bowl, mix the ricotta, Parmesan cheese, 1 egg, 2 tbsp. minced basil, 1/4 tsp. salt and nutmeg. Set aside.
  5. Remove the pastry from the refrigerator. Use a knife to score a border 1 inch from the edge of the edge, being careful not to cut through the pastry. Score diagonal lines along the outer border. Using a fork pierce the inside of the pastry.
  6. Spread the ricotta mixture evenly over the pastry staying inside the border. Sprinkle the caramelized onions evenly over the ricotta. Top with the tomato slices. Brush the tomatoes with olive oil. In a small bowl, beat the remaining egg and 1 teaspoon of water. Brush the border of the pastry with the egg wash.
  7. Bake at 400 degrees for 20-25 minutes until crust is golden brown. Let the tart sit for 5 minutes before serving. Cut the pastry into 8 equal pieces. Sprinkle with freshly ground black pepper and garnish with basil chiffonade.
  8. Enjoy!

Notes

Leftovers can be refrigerated for up to 2 days and are best when reheated in the oven or toaster oven.

Nutrition

  • Serving Size: 8

Keywords: Tomato tart, Caramelized onions, ricotta cheese, heirloom tomatoes, brunch, basil, nutmeg, brunch

Jennifer Lopez

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