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Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!
The inspiration behind this recipe:
If you ever come to my house, something you’ll always find is cherry or grape tomatoes on our kitchen island. These seem to be one type of tomato that’s edible and tastes like a tomato all year round. It’s also one variety of tomato we actually have success growing.
This year, we have a crazy abundance of these little things–both cherry and grape!
We’re also running out of ways to use our fresh basil bounty. Roasted Cherry Tomato Tart with Herbed Ricotta was the perfect way to use some of both! And it’s super easy!
How to make Roasted Cherry Tomato Tart with Herbed Ricotta:
- Start with frozen, purchased puff pastry sheets. I’ve gone to the trouble of making my own puff pastry and even discussed it with Julia Child at one of her book signings! She didn’t think it was very difficult but then again, I was talking to JULIA CHILD! Make your own if you’re so inclined, but frozen puff pastry sheets work perfectly for this Roasted Cherry Tomato Tart with Herbed Ricotta.
- Thaw, then roll out slightly more (about another ½-inch to 1-inch) on a piece of parchment paper. Don’t worry if rolling affects the shape of the tart a little bit, just form it back into a square the way I did.
- Then using a straight edge to guide you (I used the rolling pin), score the pastry with a knife to create an outer crust. Be careful to not cut all the way through.
- Then bake it until it’s golden brown.
- If the pastry puffs up and looks like a pillow, gently push it back down as the pastry cools.
- Then roast the tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper.
- Combine good quality (do NOT use cheap store brand ricotta!) Italian ricotta cheese with fresh parsley, basil, chopped scallion and a little lemon zest.
- Spread the cheese mixture over the crust…
- Top with the roasted cherry tomatoes…
- More fresh basil….
- Then finish with a drizzle of good quality balsamic vinegar for a little more spark!
- EAT!
Be sure to try my other tomato tart and pie recipes!
Roasted Cherry Tomato Tart with Herbed Ricotta
Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!
Ingredients
- 1 sheet frozen puff pastry - from a 17.3-ounce package, thawed
- 1 large egg - beaten
- 8 ounces cherry tomatoes - approximately 3 cups
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup good-quality ricotta cheese - preferably whole milk
- 2 scallions - finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil - thinly sliced plus 4-5 large leaves cut chiffonade
- Zest of 1 large lemon
- Good quality balsamic vinegar - for drizzling
Instructions
- Preheat oven to 425 degrees.
- Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another ½-inch to 1-inch. (Correct to a square as needed).
- Using a straight edge, score the pastry approximately ½-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the entire crust with the beaten egg.
- Bake for 18-22 minutes or until golden brown. Let cool.
- Place cherry tomatoes on a baking sheet. Drizzle with olive oil and salt and black pepper, to taste. Roast for 12-15 minutes or until beginning to soften and burst.
- Meanwhile, combine ricotta cheese, scallions, parsley, basil and lemon zest. Carefully spread over the baked crust.
- Top with the cherry tomatoes and sprinkle with the thinly sliced (chiffonade) basil.
- Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately.
Notes
Use GOOD QUALITY Italian ricotta cheese, not store brand.
If the pastry puffs up too much (resembling a pillow), gently push it back down as it cools. The ricotta will cover any flaws.
Nutrition
Serving: 1quarter | Calories: 538kcal | Carbohydrates: 33g | Protein: 14g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 231mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1074IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 3mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
Sandra Dunn says
Can you roast the tomatoes a day or two ahead? I have tomatoes ready to be used today but don’t need the dish for two more days.
Carol says
Hi, Sandra, Thanks for your question. Roasting the tomatoes a day ahead of time should be fine. Gently reheat them in the oven–350 degrees for 5-7 or until warmed. Thanks again and hope you enjoy!!
Martha says
Lovely! Made tonight with fresh basil and tomatoes. Roasted some Vidalia onion and sausage with tomatoes. Delicious.
Will heat in the microwave tomorrow for lunch.
Thank you,
Martha
Carol says
Hi, Martha, Thanks so much and glad you enjoyed! Your whole meal sounds lovely!! Thanks again!
Martha says
Making again tonight! Didn’t change a thing.
Martha says
What is considered ‘good quality ricotta’ my grocer only carries the store brand-Hannafords in Keene, NH where I live and Galbani brand.
Carol says
Hi, Martha, Great question! I’d go with the Galbani brand if you can. I’ve found most store brands are not that great. Thanks again!
Pam says
My husband bought phyllo dough instead of puff pastry. Will that work? Any adjustments?
Carol says
Hi, Pam, Thanks so much for your question! Yes, you can definitely make it work but it will be more work. You’ll need to melt some butter and brush each layer then form it into a crust. I show you how in this post: Skillet Spanikopita An 8 x 8-inch square cake/baking pan would come in handy with forming the crust, then bake it as you would the puff pastry. Thanks so much and hope you enjoy!
Deb says
Having a bumper crop of gold and red cherry tomatoes this year, plus a few midnight beauties that started in Florida in January. I debated between this and another recipe, but know I have more tomatoes coming! This was very good and I encourage anyone that loves tomatos, puff pastry, and mild Italian flavors to make this. You won’t be disappointed!
Carol says
Hi, Deb and thank you so very much!! Glad you enjoyed! Love that you can have tomatoes in January. Sigh…. 🙂 Thanks again!
Sarah says
Where does the egg go?
Carol says
Hi, Sarah, Thanks so much for your question. The egg is used as an “egg wash.” Brushing the crust with beaten egg before baking it will give it a beautiful, golden sheen. Thanks again and hope you enjoy!
Dianna Prior says
I wondered the same thing: ALL over the crust, or just the 1/2 – 1 inch edge we made?
Carol says
Hi, Dianna, Thanks so much for your question. The whole crust. I have clarified the instructions. Hope that helps!
Marlene Wilkins says
I always have too many tomatoes every year. This is a great way and attractive way to serve them at one of our family dinners. Thankyou.
Carol says
Hi, Marlene, Thanks so much and hope you enjoy! Be sure to try my Pickled Cherry Tomatoes, too!