Heirloom Tomato Tart with Whipped Ricotta, Pesto, and Burrata

Heirloom Tomato Tart with Whipped Ricotta, Pesto, and Burrata

By: Ashlyn Walters / Southern Hospitality Company

A seasonal tart built on layers of simple, well-made ingredients

This tart is a quiet showpiece. It takes the best parts of summer… tomatoes at their peak, herbs in full swing, cheese in every form…. and layers them onto a crisp sheet of puff pastry. It’s the kind of dish that feels generous without being overworked. Served warm or at room temperature, it works just as well for an easy lunch as it does for a last-minute dinner with friends.

The method is simple: store-bought puff pastry, spread with whipped ricotta, dotted with fresh pesto, and topped with salted tomatoes that have been given a moment to release their moisture. After baking, it’s finished with torn burrata, fresh arugula, and a drizzle of good olive oil and balsamic glaze.

This is the kind of recipe that becomes habit. You make it once, and then you start making it every time tomatoes hit their stride.

Ingredients

Base

• 1 sheet puff pastry, thawed but still cold
• 1 cup whole milk ricotta
• 1 tablespoon olive oil (plus more for finishing)
• Salt, to taste
• ⅓ cup homemade pesto – (You can find my go-to pesto recipe here. I make a large batch and freeze it in small containers so it’s always on hand. It thaws quickly and makes dishes like this effortless.)

Toppings

• 2 to 3 heirloom tomatoes, sliced
• ½ cup cherry or grape tomatoes, halved
• Kosher salt, for draining tomatoes
• 2 balls of burrata cheese
• A handful of arugula
• Balsamic glaze, for drizzling
• Maldon salt
• Good quality Olive Oil for a slight drizzle

Instructions

1. Prepare the tomatoes

Slice the tomatoes and place them on a paper towel-lined plate. Sprinkle with kosher salt and let them rest for 20 to 30 minutes. This helps release excess moisture so the pastry stays crisp. Pat dry before assembling.

2. Make the whipped ricotta

In a food processor or mixing bowl, combine the ricotta and 1 tablespoon of olive oil. Add a pinch of salt and whip until smooth and creamy. Use whole milk ricotta here…  it has more flavor and body. Reduced-fat versions won’t give the same result.

3. Prepare the pesto

You can find my go-to pesto recipe here. I make a large batch and freeze it in small containers so it’s always on hand. It thaws quickly and makes dishes like this effortless. If you’re using frozen homemade pesto, let it thaw in the fridge or on the counter until spreadable. If it’s very thick, stir in a small splash of olive oil to loosen it.

4. Preheat and prep the pastry

Preheat your oven to 400°F.
Roll out the puff pastry on parchment paper and transfer to a baking sheet. Score a 1-inch border around the edge with a knife (being careful not to cut all the way through) and dock the center with a fork to prevent it from puffing unevenly. Apply an egg wash to the border to allow the crust to become golden brown.

5. Assemble the tart

Spread the whipped ricotta across the center of the pastry, staying within the scored border. Spoon the pesto over the ricotta and gently swirl or spread it. Arrange the tomatoes on top in a single, overlapping layer.

6. Bake

Bake for 20 to 25 minutes, or until the pastry is golden and crisp and the tomatoes look lightly roasted. Let the tart cool for 10 minutes before finishing.

7. Finish and serve

Tear the burrata and place it gently over the baked tart. Scatter arugula on top and drizzle with olive oil, maldon salt, and balsamic glaze. Slice and serve warm or at room temperature.

Tips for Success

• Customize it. Try swapping tomatoes for thinly sliced zucchini or add a few ribbons of prosciutto before baking. The framework is flexible.
• Don’t skip salting the tomatoes. This step pulls out moisture and intensifies flavor. Wet tomatoes will make your tart soggy.
• Keep your puff pastry cold. Work quickly and don’t let it sit at room temperature too long before baking. Cold pastry = better rise and flake.
• Whipped ricotta is worth it. Whole milk ricotta blended with a little olive oil becomes silky and rich, no substitutions needed.
• Add burrata after baking. It’s delicate and best added just before serving, while the tart is still slightly warm.

This tart is a reminder that the best meals often come from restraint. Just a few good ingredients, prepared simply and layered with care. It’s not meant to be perfect or precious. It’s meant to be shared, served warm, and enjoyed without ceremony.

Once you make it, you’ll find yourself returning to it again and again… in high summer when tomatoes are in their prime, and later, with whatever else is in season.

We’d love to hear your thoughts if you try this recipe! Enjoy your tart!