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.
Servings: 4
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: 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