Dairy West

Recipe By

Dairy West

  • Prep Time
    10-15 minutes

  • Cook Time
    12-14 minutes

  • Servings
    4-6 servings


  • 4 Roma tomatoes
  • 1/2 tsp salt
  • 1 sheet frozen puff pastry
  • 2/3 cup whole milk Ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp of garlic salt
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 1/4 cup snipped fresh herbs (thyme, basil, chives, etc)
Tomato Tart Stock


Thinly slice tomatoes and place in a single layer on a paper towel lined baking sheet. Sprinkle with about 1/2-teaspoon salt and set aside while preparing crust.

Preheat oven to 400 degrees.

Thaw puff pastry according to package directions; open sheet and roll out on a lightly floured surface into a 14-inch square. Place pastry on parchment sheet lined baking sheet or tart pan. Prick pastry every 1-inch using the tines of a fork. Bake 12-14 minutes or until puffed and lightly browned. Remove from oven.

Stir together Ricotta cheese, Parmesan cheese, and garlic salt. Place cheese on baked puff pastry in dots (avoid and smashing down the puffed crust). Sprinkle with half the Gruyere cheese.

Blot tops of tomatoes with a paper towel to remove excess moisture; arrange tomatoes on tart. Sprinkle with fresh herbs and remaining cheese. Bake 12-16 minutes or until tomatoes are wilted, cheese is melted and bubbly. Serve warm