Tomato Pie
This spectacular tart begins with several layers of crispy puff pastry dough, generously brushed with melted butter. A creamy base of ricotta mixed with garlic, basil and lemon zest provides the savory touch. Cherry tomatoes, onions and whole garlic cloves are caramelized in the oven, releasing all their natural sweetness. Once assembled, the tart returns briefly to the oven to unify all the flavors. At the end, a handful of fresh basil ribbons and a drizzle of balsamic reduction elevate it to a starring role - perfect with a crisp green salad.
Times:
Preparation: 15 min
Bake the puff pastry: 15 min.
Roasting tomatoes: 15 min
Final baking: 5 min
Total: 50 min
Servings: 6-8
Ingredients
6 sheets of frozen puff pastry dough (490 g package), thawed
1 cup (2 sticks) unsalted butter, melted
3 cups of assorted cherry tomatoes
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 cups of good quality ricotta cheese
2 small onions, quartered
1 head of garlic (8-9 cloves), peeled
½ cup fresh basil, plus 4-5 large leaves cut into ribbons
Zest of 1 large lemon
Balsamic reduction, to serve
Preparation
Bake the puff pastry
Preheat the oven according to package directions (usually 200 °C).
On a baking sheet with baking paper, stack the 6 sheets of puff pastry, brushing with melted butter between each layer.
Bake for 15 minutes, until golden brown. Remove from oven and let cool completely.
2. Roasting tomatoes and aromatics
Reduce oven temperature to 175 °C.
In a bowl, mix the cherry tomatoes, onions and garlic cloves with olive oil, salt and pepper.
Distribute on another tray and bake for 12-15 minutes, until the tomatoes soften and begin to burst.
3. Prepare the ricotta cream
In a medium bowl, mix the ricotta cheese with a few roasted garlic cloves (you can reserve some whole ones for garnish), ½ cup chopped basil, lemon zest, salt and pepper to taste.
4. Assemble and bake
Spread the ricotta mixture over the cooled puff pastry base.
Distribute the tomatoes, onions and roasted garlic on top.
Add the reserved basil ribbons and bake for 5 more minutes, just to heat through.
5. Finish and serve
Drizzle generously with the balsamic reduction.
Cut into portions and serve immediately - ideally with a fresh green salad.
