Cherry Tomato Tart
When cherry tomatoes are at their sweetest, this Cherry Tomato Tart is a delicious way to put them to good use. 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, elegant appetizer, or with a crisp green salad for a light, casual dinner.
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:
- 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
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