Zafferano Tomato Basil Tart

Tomato Basil Tarts

Fresh and flavorful Tomato Basil Tarts are going to be your new favorite appetizer! Made with puff pastry, ricotta and parmesan cheese, and topped with fresh heirloom tomatoes.

I partnered with Zafferano to make the Tomato Basil Tarts recipe! Recipe and ideas are my own.

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Tomato Basil Tarts

These Tomato Basil Tarts became my culinary inspo as we planned our anniversary trip to Italy! Crafted with layers of creamy ricotta, salty parmesan, zesty lemon, and fresh heirloom tomatoes, these tarts look like they took all the effort, and are just as delicious.

Crisp puff pastry crust, sprinkled with flaky sea salt, creates a delightful texture that complements the juicy tomatoes and herbal freshness of basil. Inspired by the vibrant flavors of Italy, this recipe is simple yet sophisticated. Zafferano’s Lido Tableware Collection helped us create the perfect tablescape, and their table lamps set the perfect ambiance for enjoying one of our new favorite Italian food and drink pairings – The Italian Sunset Sour and these Tomato Basil Tarts. Enjoy!

About Zafferano

Zafferano, known for its exquisite Italian craftsmanship, has been enhancing dining experiences worldwide with its elegant collection of tableware and lighting since its establishment. With a focus on luxurious design and the finest materials, Zafferano brings a touch of Italian sophistication to every table setting. Their celebrated Lido Tableware Collection, along with a range of artistically crafted table lamps, embodies the company’s commitment to beauty and functionality, providing the perfect ambiance for both intimate dinners and grand gatherings.

Ingredients for Tomato Basil Tarts

  • Puff Pastry Sheets: The foundation of the tarts, offering a buttery and flaky base. If unavailable, you can substitute with a homemade pastry dough or a pre-rolled pie crust for a different twist.
  • Ricotta Cheese: Adds a creamy texture and mild, sweet flavor that pairs perfectly with the acidity of the tomatoes.
  • Parmesan Cheese: Provides a salty and nutty punch; freshly grated works best for melting and flavor.
  • Lemon Zest: Infuses a bright, citrusy kick.
  • Basil: Fresh basil adds an aromatic lift and a pop of color. Use extra for garnishing.
  • Mini Heirloom Tomatoes: Their varied colors and sweet, tangy flavors make these tomatoes a fresh seasonal touch.
  • Olive Oil and Egg: Essential for adding a golden, crisp edge.
  • Flaky Sea Salt: Finish off the tarts with a satisfying crunch and a burst of saltiness that contrasts perfectly with the sweet tomatoes.
Zafferano Tomato Basil Tarts

How to Make Tomato Basil Tarts

Begin by preheating your oven to 425 degrees F and lining a baking sheet with parchment paper for easy cleanup. Combine the ricotta, parmesan, lemon zest, chiffonade basil, salt, and pepper in a bowl until well mixed. Next, prepare the puff pastry by cutting each sheet into nine rectangles. Score a small border around each one and prick the center with a fork to prevent it from puffing up too much.

Distribute a generous amount of the ricotta mixture within the scored borders of each pastry rectangle, then top each with halved heirloom tomatoes. Lightly whisk an egg and brush the pastry edges. Drizzle olive oil over the tomatoes.

Bake the tarts in the preheated oven for about 19-22 minutes, or until the pastry is puffed and golden brown. Once out of the oven, sprinkle with flaky sea salt and additional basil for garnish. Serve the tarts warm or at room temperature, and watch them disappear!

Frequently Asked Questions

What are the best tomatoes to use for this recipe?

Mini heirloom tomatoes are ideal for their sweetness and aesthetic appeal, but feel free to use any small, ripe tomatoes you have on hand. The key is to choose tomatoes that are rich in flavor and firm enough to hold up during baking.

Is there a vegan alternative for this recipe?

Yes! Substitute the ricotta and parmesan with vegan cheese alternatives and use a plant-based egg wash or olive oil for brushing the pastry edges. Ensure your puff pastry is vegan-friendly, as some brands may contain butter.

What type of puff pastry works best for these tarts?

For the Tomato Basil Tarts, you’ll want to use a high-quality, all-butter puff pastry for the best flavor and texture. This type of puff pastry will yield a more rich and flaky crust. Be sure to thaw the pastry according to the package instructions before use.

How do I prevent the puff pastry from becoming soggy?

To prevent the pastry from becoming soggy, make sure to score and prick the pastry as directed. This helps to control the puffing and creates a barrier that keeps the moisture from the filling from seeping into the pastry base. Additionally, avoid overloading the tarts with too much ricotta or tomatoes, and make sure your tomatoes are not overly juicy.

Can I add proteins to these tarts?

Yes! These tarts are versatile and go well with added proteins. Consider sprinkling cooked, crumbled bacon or prosciutto on top before baking. Shredded chicken or anchovies are also delicious choices that complement the flavors of the tomato and basil.

More Food Pairings to Try

If you’re interested in taking Insta-worthy photos of your cocktails too, check out my free food photography training – 5 Secrets to High-End Food (& Drink) Photography That Makes You More Money (Even If You Don’t Have a Large Following).

And if you aren’t already, definitely follow me on Instagram, to make sure you never miss a recipe, get tons of behind-the-scenes pics of everything I’m shaking up, shooting, and enjoying!

Tomato Basil Tarts

Fresh and flavorful Tomato Basil Tarts are going to be your new favorite appetizer! Made with puff pastry, ricotta and parmesan cheese, and topped with fresh heirloom tomatoes.
Course: Appetizer
Cuisine: American
Keyword: appetizer, easter appetizer, easy appetizer, italian, tomato basil tart
Yield: 18


  • 2 puff pastry sheets
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • Zest of 1 lemon
  • 1/4 cup basil, chiffonade, plus more for serving
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 egg
  • 1 pint mini heirloom tomatoes, halved
  • Flaky sea salt, for finishing


  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Add ricotta cheese, parmesan cheese, lemon zest, basil, salt and pepper to a small bowl. Stir to combine.
  • Cut each puff pastry sheet into 9 equal rectangles. Use a paring knife to cut a perimeter around the edge of each rectangle. Use a fork to prick the dough within the perimeter.
  • Add a heaping teaspoon of the ricotta mixture to each rectangle and spread it within the perimeter. Top ricotta with halved heirloom tomatoes.
  • Whisk an egg in a small bowl. Use a pastry brush to brush the edges of the puff pastry with egg wash. Drizzle olive oil over the tomatoes.
  • Bake for 19-22 minutes or until the pastry is golden brown. Remove from the oven and cool slightly. Top with flaky sea salt and basil. Serve warm or at room temperature.

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