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!
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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 (approximately 3 cups) cherry tomatoes
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 cup good-quality ricotta cheese
- 2 scallions, finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil plus 4-5 large leaves cut chiffonade (thinly sliced)
- 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 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
Be sure to 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 Information:
Yield:
4Serving Size:
¼Amount Per Serving: Calories: 863Total Fat: 60gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 66mgSodium: 468mgCarbohydrates: 63gFiber: 3gSugar: 3gProtein: 18g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Lis says
Thanks for this great recipe! Can I cool, wrap tightly in foil and freeze in an airtight bag?
Carol says
Hi, Lis, Thanks so much for your question. I have not frozen and reheated this tart. Really not sure how that would work. You could bake the crust, cool and freeze so it’s ready to go. If you do freeze this tart, please let me know how it worked for you. Thanks again!
Pat says
This is a really nice recipe. We used an imported whole-milk ricotta that was very creamy. Ran into one small snag. Weighing out 8 ounces of tomatoes and roasting them yielded too many empty spots on the tart. Noticed you also refer to 3 cups tomatoes alongside the 8 ounce notation. Three cups is closer to a pound, so we roasted a second batch. Problem solved. Thanks for all the inspiration.
Carol says
Hi, Pat and thanks so much! Glad you enjoyed and were able to pinch-hit! Maybe mine were a little larger? Thanks again!
Stephanie says
How far ahead of time can I put this together? I want to make it for a small happy hour group but I don’t want it to get soggy. Also, can I use a balsamic glaze?
Carol says
Hi, Stephanie, Thanks so much for your question and a happy hour group sounds wonderful! To make ahead, I would get the crust baked. Store it in an airtight container or just wrap it securely. You can make the ricotta mixture ahead of time too, but I wouldn’t put it on the crust until you’re ready to serve. Refrigerate but then let it sit out at room temperature for a bit (half an hour or so) so the flavors come back to life. Taste it and see if it needs any adjustment. You could probably do the tomatoes ahead of time but you’d want to warm them up a little bit before placing on the tart. I’d strongly advise doing those just before serving. You absolutely can use a balsamic glaze. Thanks again and hope everyone enjoys!
Stephanie says
Thank you – I’ll let you know how it goes. Looks wonderful!!
Jenifer says
Absolutely delicious!! Grateful for this recipe! Thanks so very much!
Carol says
Hi, Jenifer, Thanks so very much and glad you enjoyed and this is a “keeper” for you!
Deb says
I can’t wait to make this today. I am going to a harvest gathering this evening and this is perfecto.
Fresh basil from my garden as well as scallions and 3 different kinds of tomatoes. Ahhh I love
My garden and all the produce I get from it. Life is good when you have all those things and friends as well…
TY
Deb
Carol says
Hi, Deb, We absolutely love our garden, too. So great to be able to go in the backyard and pick dinner! Thanks so much and hope you enjoyed!
Deb says
I have now made two since finding your post. Is there a place to send a picture?
Carol says
Hi, Deb, Love it! You can upload and post photos to Pinterest. Look forward to seeing them!
Sara says
What a beautiful tart! So full of flavor and color, it practically begs to be served to friends and family at a end of summer party!
Carol says
Thank you, Sara! Yes, it’s perfect for that! Thanks again!
Jordan says
Oh. Em. Gee. You are speaking my summer language. I know exactly what I’m going to do with all of the tomatoes my neighbor just brought over to us!
Carol says
Thanks, Jordan! Hope you enjoy!
Claire | The Simple, Sweet Life says
What perfect timing! I just got a bunch of cherry tomatoes from a friend who grows them, so I’m in serious need of some tomato dishes. Can’t wait to give this a try!
Carol says
Thanks, Claire! Hope you enjoy!
Amy says
This looks amazing! This is the perfect summer dish for when company is over. It’s gorgeous and I love all the flavors you put together! I also appreciate how simple it is and how I can use store bought puff pastry. Thanks for the recipe.
Carol says
Thanks, Amy! Guests are sure to love it!
Eden says
Not only is this recipe stunning, it taste even better than it looks. It’s a great appetizer for a party too. Going to make it again!
Carol says
Thanks so much, Eden! So glad you enjoyed and you consider it a “keeper!” Thanks again!
Margaret says
Did you cut off border and place on top of other piece to keep tomatoes in? Not really sure about picture they gave, thanks.
Carol says
Hi, Margaret, Thanks for your question. You want to SCORE the puff pastry, not cut it off. Roll out or flatten the puff pastry, then just score it. Do not cut all the way through. When you bake it, the puff pastry in the center will still puff up somewhat, but you will be able to gently settle it down. That’s where you place the filling. Thanks again and hope you enjoy!
Claire says
I made this yesterday for a lunch with a few girl friends. It was such a hit!!!
The tomatoes were so sweet and just popped in your mouth! Gorgeous with a side salad and a glass of white wine!
Carol says
Thanks so much, Claire! Glad you and everyone enjoyed! It is totally perfect with a salad and glass of white wine! Thanks again!
Marisa F. Stewart says
Your kitchen sounds a lot like ours — grape tomatoes are a staple. You can do so much with them and the roasted tomato tart sounds scrumptious. I’ve been looking for an inspiration to serve at book club. This is just the dish I’ve been wanting. The ladies will love it and I have just the right balsamic vinegar to serve with it.
Carol says
Thanks so much, Marisa! I think this would be perfect for a book club! A salad and/or light chilled soup on the side would be a perfect summer meal! Thanks again and hope you enjoy!
Amber says
How far in advance can I make the puff pastry? Would baking it then leaving it for a few hours be an issue?
Carol says
Hi, Amber, Thanks so much for your question. You can certainly bake it ahead of time. Just let it cool and then wrap it. Thanks again and hope you enjoy!
Jacqueline Debono says
How cool that you met Julia Child!! I love this tart. All the ingredients are foods I use all the time. I also have basil and cherry tomatoes in my garden and love to roast the tomatoes! Plus being in Italy means ricotta is practically a staple in my house! Def putting this beauty on the menu this week!
Carol says
Thanks so much, Jacqueline! Julia is my all-time culinary hero, but how cool that you’re in Italy and can get such wonderful ricotta! Thanks so much!
Jess says
What a gorgeous gorgeous tart! I want to dive right in. The tomatoes are simply beautiful and I can imagine they add the perfect combination of tastes with the flavors in the ricotta cheese spread. YUM!
Carol says
Thank you, Jess! Everything does blend together beautifully! Thanks again!
Sharon says
This is such a beautiful tart. The puff pastry, creamy base, and juicy roasted tomatoes make for a great appetizer or even main dish.
Carol says
Thanks so much, Sharon! It all is really a pleasing combination! Best of all, the puff pastry crust is super easy! Thanks again!
Julie says
What a beautiful tomato tart! I’m so with you on the puff pastry — I pretty much always bake from scratch because I love it, but puff pastry is one of the few things that I just don’t think is worth it. The store bought frozen stuff tastes practically as good and saves SO much time and effort!
Carol says
Hi, Julie, Thanks so much! The purchased puff pastry rocks. Such a time saver! Thanks again!
Mama Maggie's Kitchen says
Hmm yum! Love this Roasted Cherry Tomato Tart. Looks really appetizing! And that Herbed Ricotta made it even more delicious. Must print!
Carol says
Thanks, Maggie! Hope you enjoy! This really is a lovely summer tart.
Fiona says
Your photos are so beautiful and that herbed ricotta sounds delicious. Looking forward to trying this recipe!
Carol says
Thank you, Fiona! That is so kind of you and hope you enjoy!
Carol says
Hi, Joni, The recipe should now be visible. Thanks for your patience!
Carol says
Hi, Sherry, I’ve got a glitch in my system someway, somehow! I’ve got someone working to fix it. Ah… the joys of technology! Thanks for your patience!
sherry says
Think I might know some of the confusion. The PRINT option is buried beneath Farm Bureau advertisements and other kitchen products….one has to scroll down, further and further and finally there is a PRINT option and it prints beautifully. No snags.
Can’t wait to make this. I love your refreshing food blog.
Carol says
Thank you SOOOOOO much, Sherry! You just took every glitch stress away with your wonderful compliment! [Heart]
Sherry Klusman says
my comments back to you appear not to be going through….the PRINT OPTION tab is buried at the end of all the pages, past advertisements etc. Prints perfectly
Carol says
You should now see the recipe. Thanks so much for your patience!
Carol says
Hi, Joni, I’ve got a glitch going on somewhere. I’m working to fix it right now. Thanks so much for your patience!