Roasted Cherry Tomato Tart with Herbed Ricotta

4.57 from 97 votes
1 hour
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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!

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 97 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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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    Your kitchen sounds a lot like ours — grape tomatoes are a staple. You can do so much with them and the roasted tomato tart sounds scrumptious. I’ve been looking for an inspiration to serve at book club. This is just the dish I’ve been wanting. The ladies will love it and I have just the right balsamic vinegar to serve with it.

    1. Thanks so much, Marisa! I think this would be perfect for a book club! A salad and/or light chilled soup on the side would be a perfect summer meal! Thanks again and hope you enjoy!

    2. How far in advance can I make the puff pastry? Would baking it then leaving it for a few hours be an issue?

      1. Hi, Amber, Thanks so much for your question. You can certainly bake it ahead of time. Just let it cool and then wrap it. Thanks again and hope you enjoy!

  3. 5 stars
    How cool that you met Julia Child!! I love this tart. All the ingredients are foods I use all the time. I also have basil and cherry tomatoes in my garden and love to roast the tomatoes! Plus being in Italy means ricotta is practically a staple in my house! Def putting this beauty on the menu this week!

    1. Thanks so much, Jacqueline! Julia is my all-time culinary hero, but how cool that you’re in Italy and can get such wonderful ricotta! Thanks so much!

  4. 5 stars
    What a gorgeous gorgeous tart! I want to dive right in. The tomatoes are simply beautiful and I can imagine they add the perfect combination of tastes with the flavors in the ricotta cheese spread. YUM!

  5. What a beautiful tomato tart! I’m so with you on the puff pastry — I pretty much always bake from scratch because I love it, but puff pastry is one of the few things that I just don’t think is worth it. The store bought frozen stuff tastes practically as good and saves SO much time and effort!

  6. 5 stars
    Hmm yum! Love this Roasted Cherry Tomato Tart. Looks really appetizing! And that Herbed Ricotta made it even more delicious. Must print!

  7. 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!

    1. 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.