Cherry Tomato Tart
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When cherry tomatoes are at their sweetest, this Cherry Tomato Tart with puff pastry is a delicious way to use them. The flaky, golden puff pastry is topped with jammy, roasted cherry tomatoes, savory ricotta cheese, and fresh herbs for an elegant tart that’s surprisingly simple to make. Serve it as a light lunch with Watermelon Gazpacho, an elegant appetizer, or alongside my Italian Broccoli Salad for a casual dinner.
“Excellent! The flavors are wonderful! Lemon zest makes the dish.” — Chris
QUICK TAKE: Cherry Tomato Tart
- What It Is: Flaky puff pastry, creamy ricotta, fresh herbs, and jammy roasted cherry tomatoes come together in this simple yet elegant savory tart.
- Ingredient Highlights: Juicy cherry tomatoes, buttery puff pastry, and creamy ricotta cheese.
- Time to Make: 15 minutes of prep, 45 minutes to cook, 1 hour total.
- Chef’s Top Tip: Use good-quality Italian ricotta cheese, not store-brand.
- Why Make THIS Version? This Cherry Tomato Tart delivers big summer flavor with a surprisingly simple technique. It’s beautiful enough to impress guests yet easy enough to make anytime.
Table of Contents
Why This Recipe is a Keeper!
My Cherry Tomato Tart combines a handful of simple ingredients with an easy technique for a beautiful, flavorful result that tastes like summer and works for so many occasions. Because cherry tomatoes are one type that tastes like a tomato all year round, you can enjoy this tart well beyond the summer tomato season.
This Cherry Tomato Tart recipe is:
- Easy! You get a crisp, flaky, golden crust without making pastry from scratch. Once you master making this simple puff pastry crust, you can use it as the foundation for endless savory tart combinations, like my Asparagus Puff Pastry Tart.
- Celebrates summer produce. It’s an especially delicious way to use an abundance of garden or farmers’ market cherry tomatoes and fresh basil.
- So flavorful! Cherry tomatoes become sweeter, juicier, and more intensely flavored as they roast. The creamy herbed ricotta balances the tomatoes. For another take on this combination, my Tomato Tart with Ricotta Cheese and pesto pairs fresh summer tomatoes with a buttery homemade crust and basil pesto.
- Versatile! Serve this Cherry Tomato Tart as an appetizer, light lunch, brunch dish, or casual dinner with a salad.
- It’s made for entertaining. The colorful tomatoes and golden pastry create a beautiful presentation with very little effort.
Once you master making this simple puff pastry crust, you’ll have an impressive-looking technique in your back pocket that’s much easier than it appears. It’s one more reason this cherry tomato puff pastry tart is a recipe you’ll want to make again and again!
How to Make this Cherry Tomato Tart:
Recipe Ingredients:
Here’s everything you’ll need to make this cherry tomato puff pastry tart recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Puff Pastry: Puff pastry is made by layering butter between thin sheets of dough. As it bakes, the butter releases steam, causing the layers to separate, creating its signature light, airy, flaky texture. Frozen puff pastry is one of the best grocery-store convenience items and can usually be found in the frozen dessert section. (I particularly like Kroger store brand.) I also use this shortcut ingredient for my Mini Tomato Pies with puff pastry, which makes a lovely summer appetizer, and for my Puff Pastry Vegetable Tart with asparagus, artichokes, and three cheeses, making it surprisingly easy!
- Ricotta Cheese: Use good-quality whole-milk Italian ricotta cheese. Whole-milk ricotta provides a richer, creamier filling and has a better texture than reduced-fat ricotta.
- Cherry Tomatoes: You can also use grape or larger tomatoes; if using larger tomatoes, drain them well first to remove excess moisture. See Chef Tips and Tricks below for instructions.
- Parsley and Basil: Fresh herbs in this Cherry Tomato Tart are a must; dried won’t have the same flavor punch.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat the oven to 425 degrees.
- Combine the ricotta cheese, scallions, parsley, basil, and lemon zest in a small bowl. Set aside. (Can stay at room temperature.)
- Place the cherry tomatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt and black pepper to taste.
- Roast for 12 to 15 minutes, or until they begin to soften and burst.
- Meanwhile, unfold the puff pastry onto a lightly floured piece of parchment paper. Gently roll it out to smooth the creases and flatten it slightly. Place it onto a large rimmed baking sheet.
- Using a straightedge, score the pastry approximately 1/2 inch to 1 inch from the edge, being careful not to cut all the way through.
- Brush the entire crust with the beaten egg.
- Bake for 15 to 17 minutes or until golden brown. Reduce the oven temperature to 350 degrees. Pierce the center of the baked crust with a paring knife in several places and apply light pressure with a spatula or another kitchen utensil, and gently deflate it. (It will take a little time. Be careful not to damage the crust.) Let the crust cool to the touch.
- Working with approximately 1 heaping tablespoon at a time, drop the ricotta cheese mixture onto the center of the crust and carefully spread it around.
- Top with the cherry tomatoes and some of the juices (don’t overdo it). Return the tart to the oven for 10 minutes.
- Sprinkle with thinly sliced basil (chiffonade). Drizzle with good-quality balsamic vinegar and cut into 4 pieces. Serve immediately.
Chef Tips and Tricks:
- To make this tart with larger tomatoes, slice them about 1/4-inch thick, salt, drain, and blot them well with paper towels before adding them to the tart to remove excess moisture and help keep the puff pastry crisp. No roasting is necessary. See my Tomato Corn Pie for my easy method for draining tomatoes.
- Keep the puff pastry cold. Puff pastry gets its lift from cold butter, which creates steam in the oven. If the pastry becomes too soft while you’re assembling the tart, refrigerate it for 10 to 15 minutes before baking.
- When the puff pastry comes out of the oven, it will be pretty “poofy.” Pierce the center of the baked crust with a paring knife in several places and apply light pressure with a spatula or another kitchen utensil, and gently deflate it. Be patient, as it will take a little time. Be careful not to damage the crust. Leave the outer edge as is.
- Use a light hand when spreading the ricotta over the crust so you don’t tear or flatten the puff pastry. Work with about 1 tablespoon at a time, gently spreading it over a small area before adding more.
Cherry Tomato Tart Recipe FAQs:
Yes, definitely! However, you will need to drain them first, and you may only need one. As shown in my Crustless Tomato Pie, slice the tomatoes about 1/4 inch thick, salt generously, then let them sit on paper towels for 30 to 45 minutes. Place a layer or two of paper towels over the tomatoes and blot them dry. You’re only baking them for 10 minutes in this Cherry Tomato Tart recipe. Larger tomato slices won’t become quite as tender and jammy as the cherry tomatoes, so slice them thinly and drain them well before using.
Certain things can be done in advance:
>>Get the crust baked. Store it in an airtight container or just wrap it securely.
>>You can make the ricotta mixture ahead of time, but don’t put it on the crust until you’re ready to serve. Refrigerate.
>>When ready to serve, let the ricotta sit out at room temperature for a bit (about half an hour) so the flavors come back to life. Taste and adjust as needed.
>>You can do the tomatoes ahead of time, but let them sit at room temperature before placing them on the tart.
>>Assemble and bake at 350 degrees for 10 to 12 minutes, until heated through.
Cherry Tomato Favorites From My Kitchen:
- If you love how roasting intensifies cherry tomato flavor, try my Roasted Tomato Burrata Salad with creamy burrata, fresh basil, and balsamic dressing.
- For another easy way to showcase cherry tomatoes, my Caprese Salad with Cherry Tomatoes pairs them with mozzarella, fresh basil, and a simple balsamic vinaigrette.
- Have more cherry tomatoes than you can use? This easy Pickled Cherry Tomatoes recipe is a flavorful way to preserve them for later.
Make the Most of your cherry tomatoes!
If you tried my Cherry Tomato Puff Pastry Tart, please leave a 🌟 star rating and let me know how it turned out in the comments!
Cherry Tomato Tart
Ingredients
- 1 cup good-quality ricotta cheese, preferably whole milk
- 2 thin scallions, white and light green parts only, 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, approximately 1 tablespoon
- Salt and freshly ground black pepper
- 12 ounces cherry tomatoes, approximately 3 cups
- 1 tablespoon olive oil
- 1-2 teaspoons all-purpose flour
- 1 sheet frozen puff pastry, from a 17.3-ounce package, thawed
- 1 large egg, beaten
- Good quality balsamic vinegar, for drizzling
Instructions
- Preheat oven to 425 degrees.
- Combine the ricotta cheese, scallions, parsley, basil, and lemon zest in a small bowl. Set aside. (Can stay at room temperature.)
- Place the cherry tomatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt and black pepper to taste. Roast for 12-15 minutes or until beginning to soften and burst.
- Meanwhile, unfold the puff pastry onto a lightly floured piece of parchment paper. Gently roll it out to smooth the creases and flatten it slightly. Place it onto a large rimmed baking sheet.
- Using a straightedge, score the pastry approximately 1/2 inch to 1 inch from the edge, being careful not to cut all the way through. Brush the entire crust with the beaten egg.
- Bake for 15-17 minutes or until golden brown. Reduce the oven temperature to 350 degrees.
- Pierce the center of the baked crust with a paring knife in several places and apply light pressure with a spatula or another kitchen utensil, and gently deflate it. (It will take a little time. Be careful not to damage the crust.) Let the crust cool to the touch.
- Working with approximately 1 heaping tablespoon at a time, drop the ricotta cheese mixture onto the center of the crust and carefully spread it around.
- Top with the cherry tomatoes and some of the juices (don't overdo it).
- Return the tart to the oven for 10 minutes.
- Sprinkle with thinly sliced basil (chiffonade). Drizzle with good-quality balsamic vinegar and cut into 4 pieces. Serve immediately.
Notes
- If using larger tomatoes, slice them 1/4-inch thick and drain or blot well to keep the pastry crisp; no roasting is necessary.
- Keep the puff pastry cold. If it softens while assembling the tart, refrigerate it for 10 to 15 minutes before baking.
- Gently deflate the center. The baked pastry will be quite puffy. Pierce the center in several places with a paring knife, then gently press it down with a spatula, taking care not to damage the crust. Leave the outer edge puffed.
- Spread the ricotta gently. Work with about 1 tablespoon at a time, spreading it over a small area so you don’t tear or flatten the pastry.
- Get the crust baked. Store it in an airtight container or just wrap it securely.
- You can make the ricotta mixture ahead of time, but don’t put it on the crust until you’re ready to serve. Refrigerate.
- When ready to serve, let the ricotta mixture sit out at room temperature for a bit (about half an hour) so the flavors come back to life. Taste and adjust as needed.
- You can do the tomatoes ahead of time, but let them sit at room temperature before placing them on the tart.
- Assemble and bake at 350 degrees for 10-12 minutes to heat through.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
What is the best way to reheat leftovers?
Hi, Judi, Thanks so much for your question. I would do it in a low oven at about 325 degrees for 15-20 minutes. Thanks again!
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!
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!
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?
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.
Thanks, Carol, for your quick reply. I will try those things and it should work out.
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.
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!!
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
Hi, Martha, Thanks so much and glad you enjoyed! Your whole meal sounds lovely!! Thanks again!
Making again tonight! Didn’t change a thing.
What is considered ‘good quality ricotta’ my grocer only carries the store brand-Hannafords in Keene, NH where I live and Galbani brand.
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!
Polly-O and Bellwether Farms are also excellent.
Thanks so much, and I care! 🙂
My husband bought phyllo dough instead of puff pastry. Will that work? Any adjustments?
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!
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!
Hi, Deb and thank you so very much!! Glad you enjoyed! Love that you can have tomatoes in January. Sigh…. 🙂 Thanks again!
Where does the egg go?
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!
I wondered the same thing: ALL over the crust, or just the 1/2 – 1 inch edge we made?
Hi, Dianna, Thanks so much for your question. The whole crust. I have clarified the instructions. Hope that helps!
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.
Hi, Marlene, Thanks so much and hope you enjoy! Be sure to try my Pickled Cherry Tomatoes, too!