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Herbed Ricotta Tomato Tart: A Deliciously Easy Recipe for Summer Entertaining

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This Herbed Ricotta Tomato Tart features a flaky puff pastry crust filled with creamy ricotta, fresh herbs, and juicy cherry tomatoes. Perfect for brunch or a light dinner, it offers a delightful presentation and a burst of flavors in every bite.

Ingredients

Scale
  • 1 pre-made puff pastry sheet (thawed if frozen)
  • 1 cup ricotta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg (for egg wash)
  • Flour (for dusting)

Instructions

  1. In a medium-sized mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, chopped parsley, minced garlic, salt, and black pepper.
  2. Use a fork or a spatula to mix everything together until it’s well combined and creamy.
  3. Taste the mixture and adjust the seasoning if necessary. You can add more salt, pepper, or herbs according to your preference.
  4. Set the ricotta mixture aside while you prepare the puff pastry.
  5. Preheat your oven to 400°F (200°C).
  6. On a clean, floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to make it slightly larger.
  7. Carefully transfer the rolled-out pastry to a tart pan (about 9 inches in diameter) or a baking sheet lined with parchment paper.
  8. Gently press the pastry into the corners and up the sides of the pan. Trim any excess pastry hanging over the edges with a sharp knife.
  9. Use a fork to poke holes in the bottom of the pastry to prevent it from puffing up too much while baking.
  10. Spread the ricotta mixture evenly over the bottom of the prepared pastry shell.
  11. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut-side up for a beautiful presentation.
  12. Drizzle the olive oil over the tomatoes to enhance their flavor while baking.
  13. If you have any leftover herbs, feel free to sprinkle them on top for added color and flavor.
  14. In a small bowl, beat the egg to create an egg wash.
  15. Using a pastry brush, gently brush the edges of the puff pastry with the egg wash for a beautiful golden color when baked.
  16. Optionally, sprinkle a little extra Parmesan cheese on top of the tomatoes for added flavor.
  17. Place the tart in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and the tomatoes are slightly blistered.
  18. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-brown. If the edges are browning too quickly, cover them with a strip of aluminum foil.
  19. Once the tart is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
  20. Carefully remove the tart from the pan and transfer it to a serving platter.
  21. Serve warm or at room temperature, garnished with additional fresh herbs if desired, and slice into wedges for serving.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Find it online: https://softtasty.com/herbed-ricotta-tomato-tart/