Roasted Cherry Tomato Tart with Herbed Ricotta

4.57 from 97 votes
1 hour
Jump To Recipe

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.

More tomato tart and pie recipes!

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
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

Click to Rate!

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.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.57 from 97 votes (82 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    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!

  1. 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!

  2. 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.

    1. 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!

  3. 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.

  4. 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?

    1. 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!

  5. 3 stars
    Probably should have read the packaging for the puff pastry dough. 22 min was WAY too long. Half way in I could smell smoke. Pastries baked BUT the bottoms are all burnt. Will have to adjust bake time in the future.

  6. 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…

    1. 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!

  7. 5 stars
    What a beautiful tart! So full of flavor and color, it practically begs to be served to friends and family at a end of summer party!