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As summer draws to a close, there's no better way to savor the season's vibrant produce than with a dish that celebrates the peak of freshness. Enter the Roasted Cherry Tomato Tart with Herbed Ricotta—a dish that epitomizes elegance and flavor, offering a sophisticated twist on your summer bounty.
If you're like many home cooks, you might find yourself with an abundance of cherry and grape tomatoes, as well as an overabundance of fragrant basil. What to do with these treasures? This delightful tart is the answer. Not only does it effortlessly showcase these ingredients, but it also transforms them into a beautiful and tasty centerpiece for any meal. The best part? It's incredibly simple to make.
Imagine a golden, flaky crust cradling juicy, caramelized cherry tomatoes and a creamy, herb-infused ricotta filling. The result is a dish that not only looks impressive but also bursts with the true essence of summer. Whether you're hosting a gathering or simply enjoying a quiet meal at home, this Roasted Cherry Tomato Tart with Herbed Ricotta is the perfect way to indulge in the season's finest flavors.
Roasted Cherry Tomato Tart with Herbed Ricotta
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Equipment
Parchment Paper
Rolling Pin
Rimmed Sheet Pan
Glass Mixing Bowls
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.
Recipe Notes/Tips from Recipe Developer
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.
Make Ahead:
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.
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