Description
Cherry Tomato Tart with Herbed Ricotta combines flaky puff pastry, creamy ricotta, roasted cherry tomatoes, and fresh herbs for a simple summer appetizer.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 8 ounces cherry tomatoes
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 scallions, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced fresh basil
- Zest of 1 lemon
- 4 to 5 basil leaves, chiffonade
- Balsamic vinegar for drizzling
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Roll puff pastry slightly larger and place on parchment-lined baking sheet.
- Score a border around the pastry and brush with beaten egg.
- Bake pastry for 18 to 22 minutes until golden brown.
- Toss cherry tomatoes with olive oil, salt, and pepper.
- Roast tomatoes for 12 to 15 minutes until softened.
- Combine ricotta, scallions, parsley, basil, and lemon zest.
- Spread ricotta mixture over baked pastry.
- Top with roasted tomatoes.
- Garnish with basil chiffonade and balsamic vinegar before serving.
Notes
- Use high-quality whole milk ricotta for best texture.
- Press down pastry gently if it puffs too much during baking.
- Assemble tart shortly before serving to keep crust crisp.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 538
- Sugar: 2
- Sodium: 231
- Fat: 40
- Saturated Fat: 12
- Unsaturated Fat: 25
- Trans Fat: 1
- Carbohydrates: 33
- Fiber: 2
- Protein: 14
- Cholesterol: 78