Cherry Tomato Puff Pastry
Cherry Tomato Puff Pastry Tart 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.
Servings: 4
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
TIPS:
- Use GOOD QUALITY Italian ricotta cheese, not store-brand.
- 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.
- You can do the tomatoes ahead of time, but let them sit at room temperature before placing them on the tart.
Nutrition
Serving: 1quarter | Calories: 513kcal | Carbohydrates: 34g | Protein: 14g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 234mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 25mg | Calcium: 159mg | Iron: 3mg