August 25, 2018 41 Comments

Roasted Cherry Tomato Tart with Herbed Ricotta

Name: Roasted Cherry Tomato Tart with Herbed Ricotta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
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; 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

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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 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!

EAT!

Be sure to try my other tomato tart and pie recipes!

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Yield: 4