Cherry Tomato Tart with Herbed Ricotta
Updated Jul 14, 2021, Published Aug 25, 2018
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Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes! The crisp, flaky pastry paired with the creamy, herb-infused ricotta creates a perfect balance of textures and flavors, making it a delightful addition to any meal.
The inspiration behind this recipe:
If you ever come to my house, something you’ll always find are 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. Cherry Tomato Tart with Herbed Ricotta was the perfect way to use some of both! And it’s super easy!
How to make 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 inclined, but frozen puff pastry sheets work perfectly for this 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.
- 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.
- Then, roast the tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper.
- 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…
- Top with the roasted cherry tomatoes…
- More fresh basil….
- Then finish with a drizzle of good quality balsamic vinegar for a little more spark!
- EAT!
More tomato tart and pie recipes!
- Mini Southern Tomato Pies
- Tomato Tart with Ricotta and Pesto
- Tomato Pie Recipe
- 20 Best Tomato Pie, Tart and Galette Recipes
Cherry Tomato Tart with Herbed Ricotta
Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes! The crisp, flaky pastry paired with the creamy, herb-infused ricotta creates a perfect balance of textures and flavors, making it a delightful addition to any meal.
Ingredients
- 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
Instructions
- 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.
Notes
TIPS:
- 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.
- 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 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.
- Can do the tomatoes ahead of time but gently warm them up a little bit before placing on the tart. If you can, do those just before serving.
Nutrition
Serving: 1quarterCalories: 538kcalCarbohydrates: 33gProtein: 14gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 78mgSodium: 231mgPotassium: 285mgFiber: 2gSugar: 2gVitamin A: 1074IUVitamin C: 19mgCalcium: 159mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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!
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.
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!