Cherry Tomato Tart with Herbed Ricotta: A Flaky and Savory Delight
Cherry Tomato Tart with Herbed Ricotta: A Flaky and Savory Delight
Looking for a show-stopping yet simple dish to impress your guests? This Cherry Tomato Tart with Herbed Ricotta is the perfect choice. With its flaky puff pastry base, creamy herbed ricotta, and vibrant cherry tomatoes, it’s a delightful combination of flavors and textures. Whether you’re hosting a summer gathering or just craving a savory treat, this tart is sure to please.
For more savory tart ideas, check out this Easy Tomato Puff Pastry Tart or explore the rich flavors of a Beefsteak Tomato Tart with Caramelized Onions and Thyme.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze (optional)
- 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Puff Pastry
Roll out the thawed puff pastry sheet on a lightly floured surface. Transfer it to the prepared baking sheet and prick the center with a fork, leaving a 1-inch border around the edges. This will prevent the center from puffing up too much.
3. Make the Herbed Ricotta
In a small bowl, mix the ricotta cheese, chopped basil, thyme, minced garlic, salt, and pepper until well combined.
4. Assemble the Tart
Spread the herbed ricotta mixture evenly over the puff pastry, staying within the border. Arrange the halved cherry tomatoes on top, cut side up. Drizzle with olive oil and sprinkle with grated Parmesan cheese.
5. Bake the Tart
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the tomatoes are slightly blistered.
6. Finish and Serve
Remove the tart from the oven and let it cool for a few minutes. Drizzle with balsamic glaze if desired. Slice and serve warm or at room temperature.
Expert Tips
- Use Fresh Herbs: Fresh basil and thyme add a burst of flavor to the ricotta. If you don’t have fresh herbs, you can substitute with dried, but use half the amount.
- Prevent Soggy Pastry: To ensure a crispy crust, avoid overloading the tart with too much ricotta or tomato juice. Pat the tomatoes dry before arranging them on the tart.
- Customize Your Tart: Add other toppings like caramelized onions, olives, or a sprinkle of chili flakes for extra flavor.
- Make Ahead: You can prepare the herbed ricotta mixture a day ahead and store it in the refrigerator. Assemble and bake the tart just before serving.
FAQ
Can I use a different type of cheese?
Yes, you can substitute ricotta with goat cheese or cream cheese for a different flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness.
Can I make this tart ahead of time?
While it’s best served fresh, you can assemble the tart a few hours ahead and refrigerate it before baking. Add a few extra minutes to the baking time if starting from cold.
For more delicious summer recipes, try this Easy Creamy Caprese Pasta Salad or explore the flavors of a Fresh Grilled Peach Burrata Salad.
Cherry Tomato Tart with Herbed Ricotta: A Flaky and Savory Delight
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Transfer it to the prepared baking sheet and prick the center with a fork, leaving a 1-inch border around the edges.
- In a small bowl, mix the ricotta cheese, chopped basil, thyme, minced garlic, salt, and pepper until well combined.
- Spread the herbed ricotta mixture evenly over the puff pastry, staying within the border. Arrange the halved cherry tomatoes on top, cut side up. Drizzle with olive oil and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the tomatoes are slightly blistered.
- Remove the tart from the oven and let it cool for a few minutes. Drizzle with balsamic glaze if desired. Slice and serve warm or at room temperature.
