Entrée: Italy – Torta Di Pomodoro (Heirloom Tomato Tart)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
1 sheet puff pastry 3 heirloom tomatoes, sliced 1 cup (240 ml) ricotta cheese 1 / 2 cup (50 g) grated Parmesan cheese 1 / 4 cup (15 g) fresh basil, chopped 2 tbsp (30 ml) extra virgin olive oil 1 tbsp (15 ml) balsamic vinegar Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C). Lay the puff pastry on a baking sheet and prick with a fork. 2. Spread ricotta over the pastry, leaving a border. Arrange tomato slices on top, sprinkle with parmesan and basil. Drizzle with olive oil and balsamic, then season with salt and pepper. Bake for 20-25 minutes until golden.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 149 kcal
Carbohydrates: 6.5 g
Protein: 6.9 g
Fat: 10.8 g
Saturated fat: 4.4 g
Sugar: 2.1 g
Sodium: 196 mg
Potassium: 244 mg
Calcium: 184 mg
Iron: 0.44 mg
Vitamin A: 102 µg RAE
Vitamin C: 8.9 mg
Generated: 2026-11-05T19:35:58+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.