Cherry Tomato Tart
This Post May Contain Affiliate Links. Please Read My Disclosure
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!
Thanks for this great recipe! Can I cool, wrap tightly in foil and freeze in an airtight bag?
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!
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.
Hi, Pat and thanks so much! Glad you enjoyed and were able to pinch-hit! Maybe mine were a little larger? Thanks again!
Excellent! The flavors are wonderful. Lemon zest makes the dish.
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?
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!
Thank you – I’ll let you know how it goes. Looks wonderful!!
Great recipe! Perfect for a delicious Sunday summer brunch!
Absolutely delicious!! Grateful for this recipe! Thanks so very much!
Hi, Jenifer, Thanks so very much and glad you enjoyed and this is a “keeper” for you!
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
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!
I have now made two since finding your post. Is there a place to send a picture?
Hi, Deb, Love it! You can upload and post photos to Pinterest. Look forward to seeing them!
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!
Thanks so much, Eden! So glad you enjoyed and you consider it a “keeper!” Thanks again!
Did you cut off border and place on top of other piece to keep tomatoes in? Not really sure about picture they gave, thanks.
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!
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!
Thanks so much, Claire! Glad you and everyone enjoyed! It is totally perfect with a salad and glass of white wine! Thanks again!
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!
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.