baked heirloom tomato tart


  • 1 Whole Puff Pastry Sheet

  • 2 Pound Heirloom Tomatoes, various shapes and sizes

  • 1/2 Tablespoon kosher salt

  • 1/2 Cup Ricotta Cheese

  • 4 Whole eggs

  • 1 To Taste salt and pepper

  • 1/2 Teaspoon thyme leaves

  • 1/2 Teaspoon red pepper flakes

  • 4 Sprig thyme

  • To Taste salt and pepper

  • 1 Whole eggs




When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.


Place the puff pastry on a parchment lined sheet tray, and make a cut ¾ of the way through the pastry, ½” from the edge.


Slice the tomatoes and season with salt. Place on a sheet tray lined with paper towels.


In a small bowl combine the ricotta, 4 of the eggs, salt, thyme leaves, red pepper flakes and black pepper. Whisk together until combined. Spread the ricotta mixture over the puff pastry, staying within ½” from the edge.


In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.


Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.


When the edges are browned and the moisture from the tomatoes has evaporated, remove from the grill and let cool 5-7 minutes before serving. Enjoy!

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