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 1/2-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!
Be sure to try my other tomato tart and pie recipes!
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- 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
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil plus 4-5 large leaves cut chiffonade (thinly sliced)
- Zest of 1 large lemon
- Good quality balsamic vinegar, for drizzling
- Preheat oven to 425 degrees.
- Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch. (Correct to a square as needed).
- Using a straight edge, score the pastry approximately 1/2-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.
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.
Amount 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.