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Roasted Cherry Tomato Tart with Herbed Ricotta

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4.57 from 95 votes
1 hour

Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!

Photo of Roasted Cherry Tomato Tart with Herbed Ricotta on wood surface garnished with fresh basil.

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!

Photo of Roasted Cherry Tomato Tart with Herbed Ricotta on wood cutting board before being sliced.

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.
Photo of how to score puff pastry crust before baking.
  • 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.
Photo of puff pastry crust after baking.
  • Then roast the tomatoes.  Drizzle with olive oil and sprinkle with salt and black pepper.
Photo of cherry tomatoes on baking sheet being drizzled with olive oil.
Photo of roasted cherry tomatoes on baking sheet.
  • 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…
Photo of baked puff pastry crust on parchment paper with ricotta mixture spread over it.
  • Top with the roasted cherry tomatoes…
Photo of tart with cherry tomatoes on the ricotta mixture.
  • More fresh basil….
Photo of tart on parchment paper with basil sprinkled over the top.
  • Then finish with a drizzle of good quality balsamic vinegar for a little more spark!
Photo of Roasted Cherry Tomato Tart with Herbed Ricotta on wood cutting board cut into four pieces.
  • EAT!
Close-up photo of Roasted Cherry Tomato Tart with Herbed Ricotta cut into four pieces.

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Herbed Ricotta and Burst Cherry Tomato Tart - Close-up shot of tart looking straight on

Roasted Cherry Tomato Tart with Herbed Ricotta

4.57 from 95 votes

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By: Carol | From A Chef’s Kitchen
Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Quiches and Tarts
Cuisine Italian
Servings 4
Calories 538 kcal


  • 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
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil - thinly sliced plus 4-5 large leaves cut chiffonade
  • 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 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.


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.


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.

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  1. Hi, can you roast the tomatoes and bake the puff pastry at the same time? Or do the tomatoes need to roast at a different temperature? Thanks!

    1. Hi, Sam, Thanks so much for your question. Yes, you can roast at the same time as the temperature is the same. I just have them done separately so the crust has a little time to cool but you can serve it warm. Thanks again and hope you enjoy!

  2. How is this recipe to make ahead a few hours. I am going to a dinner and wanted to bring this. Will it get soggy?

    1. Hi, Susan, Thanks so much for your question. Yes, this is one of those things that is best enjoyed immediately but here is what I told another reader: “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.” Thanks again and hope you can make it work.

  3. 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.

    1. 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!!

  4. 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,

    1. What is considered ‘good quality ricotta’ my grocer only carries the store brand-Hannafords in Keene, NH where I live and Galbani brand.

      1. 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!

    1. 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!

  5. 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!

    1. 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!

      1. I wondered the same thing: ALL over the crust, or just the 1/2 – 1 inch edge we made?

      2. Hi, Dianna, Thanks so much for your question. The whole crust. I have clarified the instructions. Hope that helps!

  6. 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.