Jamie Oliver’s tomato tart using puff pastry is an elegant yet simple dish that perfectly balances flaky pastry with sweet, juicy tomatoes and savory herbs. This tart works beautifully as a light lunch, appetizer, or a stunning side, showcasing fresh summer flavors with minimal fuss.
Ingredients
- 1 sheet of ready-rolled puff pastry (about 320g)
- 3 large ripe tomatoes (heirloom or vine-ripened recommended)
- 150g ricotta cheese or fresh soft cheese (like mascarpone or cream cheese)
- 2 cloves garlic, finely chopped
- 1 small handful fresh basil leaves, torn
- 1 tbsp olive oil, plus extra for drizzling
- 1 tsp balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for glazing)
- Fresh thyme or oregano sprigs (optional, for garnish)
Instructions
- Preheat your oven to 200°C (fan 180°C) / 400°F / Gas mark 6. Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to smooth any creases. Transfer it to the baking sheet. Using a knife, score a border about 2cm from the edge, being careful not to cut all the way through. This will create a raised edge when baked.
- Prick the inner area of the pastry (inside the border) all over with a fork. This prevents the base from puffing up too much.
- Place the baking sheet with the pastry in the oven and blind bake for 10-12 minutes until the edges are golden and the base is just starting to set. Remove from the oven and let cool slightly.
- Meanwhile, slice the tomatoes into 0.5cm thick rounds. Place them on a plate, sprinkle with a pinch of salt and pepper, and set aside to draw out some moisture for 5-10 minutes. This step helps prevent a soggy tart.
- In a small bowl, mix the ricotta cheese with the chopped garlic, torn basil leaves (reserve some for garnish), olive oil, and a pinch of salt and pepper. Stir until smooth and creamy.
- Spread the ricotta mixture evenly onto the cooled puff pastry base inside the scored border.
- Arrange the tomato slices on top of the cheese layer, slightly overlapping them to cover the surface.
- Drizzle a little olive oil and balsamic vinegar (if using) over the tomatoes, then season with a final sprinkle of salt and pepper.
- Brush the exposed pastry border with the beaten egg to give it a glossy, golden finish.
- Return the tart to the oven and bake for another 15-18 minutes, until the tomatoes are tender and the pastry is crisp and golden brown.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves and optional thyme or oregano sprigs before slicing and serving.
Tips
- Substitutions: If you don’t have ricotta, cream cheese or mascarpone work well as alternatives. For a vegan version, use a plant-based cream cheese and brush the pastry with plant-based milk instead of egg.
- Prevent sogginess: Salting the tomato slices and letting them rest draws out excess water, keeping the pastry crisp.
- Pastry handling: Keep puff pastry cold until ready to use. If it becomes too soft or sticky, chill it briefly to ensure even puffing and crispness.
- Tomato choice: Use ripe but firm tomatoes to avoid excess juice. Heirloom or vine-ripened tomatoes add beautiful color and flavor.
Serving Suggestions
This tomato tart is versatile and can be served warm or at room temperature. Pair it with a crisp green salad dressed simply with lemon and olive oil for a light lunch. It also makes an elegant starter for dinner parties. For a heartier meal, serve alongside grilled chicken or fish. A glass of chilled Sauvignon Blanc or a light rosé complements the tart’s fresh and savory notes beautifully.
Variations
You can customize this tart to your taste or what’s in season. Try adding thinly sliced red onions or caramelized shallots under the tomatoes for extra sweetness. For a richer flavor, sprinkle some grated Parmesan or crumbled feta on top before baking. Incorporate other herbs like thyme, oregano, or chives to vary the aromatic profile. Roasted red peppers or zucchini slices can also be layered with the tomatoes for more vegetable variety.
Storage and Reheating
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C/320°F) for 10-15 minutes to crisp the pastry again. Avoid microwaving as this will make the pastry soggy. The tart is best eaten fresh but can also be served cold or at room temperature the next day.
Frequently Asked Questions
Can I make this tart ahead of time?
Yes, you can prepare the base and tomato topping separately and assemble just before baking. However, it’s best to bake the tart fresh for optimal pastry crispness.
What if I don’t have puff pastry?
Puff pastry is key for the flaky, buttery texture Jamie Oliver’s recipe is known for. You could substitute with shortcrust pastry, but it will have a denser texture and different mouthfeel.
Can I use cherry tomatoes instead of large tomatoes?
Absolutely. Halve the cherry tomatoes and arrange them cut side up on the cheese layer. They will roast nicely and add a burst of sweetness.
How do I prevent the tart from becoming soggy?
Salting the tomato slices to draw out moisture, blind baking the pastry base, and using a cheese layer all help keep the pastry crisp. Avoid overloading with watery ingredients.
Is it possible to make this tart vegan?
Yes. Use vegan puff pastry (check ingredients), substitute ricotta with a plant-based cream cheese or blended tofu, and replace the egg wash with plant milk or melted vegan butter.
Can I freeze the tart?
While you can freeze the unbaked assembled tart, the quality of puff pastry may suffer after freezing and reheating. It’s better to freeze the pastry separately and add fresh toppings when ready to bake.
This recipe is a wonderful way to showcase fresh tomatoes and simple ingredients with minimal effort, delivering a crowd-pleasing tart that’s as delicious as it is beautiful.
Enjoy baking your Jamie Oliver tomato tart and delight in the fresh, summery flavors it brings to your table!
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