Roasted Tomato Tart With Ricotta and Pesto

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!

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

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

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

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.

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.

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.

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.