If there’s one dish that perfectly captures the magic of summer tomato recipes without feeling fussy or overworked, it’s this Campari Tomato and Basil Puff Pastry Tart. It’s flaky, vibrant, and unapologetically tomato-forward, with just enough richness to feel indulgent while still letting fresh tomatoes shine. This tart lives in that sweet spot between elegant dinner party fare and relaxed weeknight tomato dinner—the kind of dish you make once and then find excuses to repeat all season long.
What makes this tart special is its simplicity. Buttery puff pastry forms a crisp, golden base, layered with juicy Campari tomatoes, fresh basil, and a subtle savory foundation that ties everything together. It’s vegetarian, deeply satisfying, and flexible enough to adapt depending on what’s in your fridge or garden. Whether you’re browsing heirloom tomatoes recipes at the farmers market or trying to use up a counter full of ripe fruit, this tart fits right in with the best tomato dishes of the season.
Campari Tomato and Basil Puff Pastry Tart
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Appetizer
Cuisine Italian, Mediterranean
Baking sheet A heavy, rimmed baking sheet ensures even heat distribution. If you only have a thin pan, double it up to prevent scorching.
Parchment paper Prevents sticking and helps with easy cleanup.
Sharp knife or mandoline For slicing tomatoes evenly. A mandoline gives uniform slices but isn’t required.
Mixing bowl Used for the ricotta mixture.
Pastry Brush Helpful for brushing olive oil and sealing the pastry edges. If you don’t have one, the back of a spoon works fine.
Cooling rack (optional) Allows the tart to cool slightly without steaming the bottom crust.
For the Tart Base
- Puff pastry 1 sheet, thawed
- Store-bought puff pastry works beautifully and keeps this tart accessible. Look for an all-butter version if possible for the best flavor and flake.
- Olive oil 2 tablespoons
- Use a good-quality extra virgin olive oil. It helps protect the pastry from moisture and adds richness.
For the Tomato Layer
- Campari tomatoes 4–5 medium
- Campari tomatoes are ideal because they’re sweet low in water, and intensely tomato-flavored. If unavailable, roma tomatoes recipes often work as a substitute due to their lower moisture content.
- Salt 1 teaspoon, divided
- Essential for drawing out moisture and intensifying tomato flavor.
- Freshly ground black pepper ½ teaspoon
For the Savory Spread
- Ricotta cheese ¾ cup
- Adds creaminess without overwhelming the tomatoes.
- Grated Parmesan cheese ½ cup
- Brings savory depth and helps anchor the tart.
- Garlic 2 cloves, finely grated
- Lemon zest ½ teaspoon
- Brightens the entire dish.
For Finishing
- Fresh basil leaves ½ cup, loosely packed
- Torn by hand for the best aroma.
- Red pepper flakes optional, ¼ teaspoon
- Just enough heat to balance the sweetness of the tomatoes.
- Balsamic glaze or reduction optional, for drizzling
Prepare the Tomatoes
Slice the Campari tomatoes into ¼-inch thick rounds and arrange them in a single layer on a paper towel-lined tray. Sprinkle lightly with half the salt and let them rest for 15 minutes. This step draws out excess moisture, which is crucial for keeping the puff pastry crisp. This technique is also common in tomato confit recipes and other fresh tomatoes recipes where texture matters.
Preheat and Prep
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
Prepare the Puff Pastry
Unroll the thawed puff pastry onto the parchment-lined baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges without cutting all the way through. This creates a raised crust once baked.
Brush the center lightly with olive oil, avoiding the border. This thin barrier helps prevent sogginess.
Mix the Ricotta Layer
In a mixing bowl, combine ricotta, Parmesan, garlic, lemon zest, black pepper, and the remaining salt. Stir until smooth and evenly mixed. Taste and adjust seasoning if needed.
Spread the ricotta mixture evenly over the center of the puff pastry, staying within the scored border.
Layer the Tomatoes
Pat the tomato slices dry with additional paper towels. Arrange them over the ricotta in overlapping rows, similar to shingles. Don’t worry about perfection—rustic looks are part of the charm in many summer tomato recipes.
Drizzle lightly with olive oil and sprinkle with red pepper flakes if using.
Bake
Transfer the tart to the oven and bake for 30–35 minutes, until the pastry is deeply golden and puffed, and the tomatoes are lightly caramelized around the edges.
Finish and Rest
Remove the tart from the oven and let it rest for 10 minutes. This allows the layers to set and makes slicing easier.
Scatter fresh basil over the top and drizzle with balsamic glaze if desired. Slice and serve warm or at room temperature.
Pairings and Serving Ideas
This Campari Tomato and Basil Puff Pastry Tart is incredibly versatile, which is why it fits seamlessly into so many different meals.
As a Main Dish
Serve it with a crisp green salad dressed in lemon vinaigrette for a complete vegetarian recipes dinner. It’s light but satisfying, making it perfect for warm evenings when heavy food feels like too much.
As a Side or Starter
Cut into smaller squares and serve alongside grilled vegetables, roasted chicken, or even as part of a brunch spread. It pairs beautifully with dishes you’d normally see next to a breakfast casserole, offering a savory, flaky contrast.
With Pasta or Salads
This tart works surprisingly well with cold pasta salad recipes, especially ones with olives, herbs, or a light vinaigrette. The flaky pastry and juicy tomatoes balance chilled, acidic flavors nicely.
Wine and Beverage Pairings
- White wine: Sauvignon Blanc or Pinot Grigio
- Rosé: Dry Provençal-style rosé
- Non-alcoholic: Sparkling water with lemon or a light iced herbal tea
FAQs
1. Can I use roma tomatoes instead of Campari tomatoes?
Yes, roma tomatoes are an excellent substitute and are commonly used in roma tomatoes recipes because of their low moisture content. Slice them lengthwise and drain well before using.
2. Can this tart be made ahead of time?
You can assemble the tart up to 4 hours in advance and keep it refrigerated. Bake just before serving for the best texture. Leftovers reheat well in a 350°F oven.
3. Is this tart suitable for breakfast or brunch?
Absolutely. While it’s more commonly served as a tomato dinner, it also fits beautifully into a brunch menu alongside eggs, fruit, or a savory breakfast casserole.
4. How do I keep the puff pastry from getting soggy?
Salting and draining the tomatoes is key, as is brushing the pastry with olive oil before adding toppings. These steps are essential in many fresh tomatoes recipes involving pastry.
5. Can I make this vegan?
Yes. Use a plant-based puff pastry, substitute dairy-free ricotta and Parmesan alternatives, and the tart will still deliver excellent flavor and texture.
