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Baked Heirloom Tomato Tart

Baked Heirloom Tomato Tart

By Traeger Kitchen

A wood-fired appetizer like no other. These baked heirloom tomato tarts are simple to make and will get your next party started off in smokin’ fashion.

Prep Time

15 Minutes

Cook Time

45 Minutes




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Units of Measurement:
1 Whole sheet puff pastry, chilled
2 Pound heirloom tomatoes, various shapes and sizes
1/2 Tablespoon kosher salt
1/2 Cup ricotta cheese
5 Whole eggs
1 To Taste salt and pepper
1/2 Teaspoon thyme leaves
1/2 Teaspoon red pepper flakes
4 Sprig thyme


  • 1

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

  • 2

    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.

    • 1 Whole sheet puff pastry, chilled

  • 3

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

    • 2 Pound heirloom tomatoes, various shapes and sizes

    • 1/2 Tablespoon kosher salt

  • 4

    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.

    • 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

  • 5

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

    • 1 Whole eggs

  • 6

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

    350 ˚F / 177 ˚C

  • 7

    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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