Cherry Tomato Puff Pastry Tart
Updated Aug 20, 2025
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Cherry Tomato Puff Pastry Tart 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.
“Excellent! The flavors are wonderful! Lemon zest makes the dish.”
The inspiration behind this recipe:
If you ever come to my house, something you’ll always find is cherry or grape tomatoes on our kitchen island. These seem to be one type of tomato that’s edible and tastes like a tomato all year round. It’s also one variety of tomato we actually have success growing.
This year, we have a crazy abundance of these little things–both cherry and grape!
We’re also running out of ways to use our fresh basil bounty. Cherry Tomato Puff Pastry Tart was the perfect way to use some of both! And it’s super easy!
How to make Cherry Tomato Puff Pastry Tart with Herbed Ricotta:
- Start with frozen, purchased puff pastry sheets. I’ve gone to the trouble of making my own puff pastry and even discussed it with Julia Child at one of her book signings! She didn’t think it was very difficult but then again, I was talking to JULIA CHILD! Make your own if you’re inclined, but frozen puff pastry sheets work perfectly for this Cherry Tomato Tart with Herbed Ricotta.
- Thaw, then roll out slightly more (about another 1/2-inch to 1-inch) on a piece of parchment paper. Don’t worry if rolling affects the shape of the tart a little bit, just form it back into a square the way I did.
- Then using a straight edge to guide you (I used the rolling pin), score the pastry with a knife to create an outer crust. Be careful to not cut all the way through.
- Then bake it until it’s golden brown.
- If the pastry puffs up and looks like a pillow, gently push it back down as the pastry cools.
- Then, roast the tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper.
- Combine good quality (do NOT use cheap store brand ricotta!) Italian ricotta cheese with fresh parsley, basil, chopped scallion and a little lemon zest.
- Spread the cheese mixture over the crust…
- Top with the roasted cherry tomatoes…
- More fresh basil….
- Then finish with a drizzle of good quality balsamic vinegar for a little more spark!
- EAT!
More tomato tart and pie recipes!
- Mini Tomato Pies
- Tomato Tart with Ricotta and Pesto
- Tomato Pie Recipe
- 20 Best Tomato Pie, Tart and Galette Recipes
Cherry Tomato Puff Pastry
Cherry Tomato Puff Pastry Tart 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.
Ingredients
- 1 cup good-quality ricotta cheese, preferably whole milk
- 2 thin scallions, white and light green parts only, 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, approximately 1 tablespoon
- Salt and freshly ground black pepper
- 12 ounces cherry tomatoes, approximately 3 cups
- 1 tablespoon olive oil
- 1-2 teaspoons all-purpose flour
- 1 sheet frozen puff pastry, from a 17.3-ounce package, thawed
- 1 large egg, beaten
- Good quality balsamic vinegar, for drizzling
Instructions
- Preheat oven to 425 degrees.
- Combine the ricotta cheese, scallions, parsley, basil, and lemon zest in a small bowl. Set aside. (Can stay at room temperature.)
- Place the cherry tomatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt and black pepper to taste. Roast for 12-15 minutes or until beginning to soften and burst.
- Meanwhile, unfold the puff pastry onto a lightly floured piece of parchment paper. Gently roll it out to smooth the creases and flatten it slightly. Place it onto a large rimmed baking sheet.
- Using a straightedge, score the pastry approximately 1/2 inch to 1 inch from the edge, being careful not to cut all the way through. Brush the entire crust with the beaten egg.
- Bake for 15-17 minutes or until golden brown. Reduce the oven temperature to 350 degrees.
- Pierce the center of the baked crust with a paring knife in several places and apply light pressure with a spatula or another kitchen utensil, and gently deflate it. (It will take a little time. Be careful not to damage the crust.) Let the crust cool to the touch.
- Working with approximately 1 heaping tablespoon at a time, drop the ricotta cheese mixture onto the center of the crust and carefully spread it around.
- Top with the cherry tomatoes and some of the juices (don't overdo it).
- Return the tart to the oven for 10 minutes.
- Sprinkle with thinly sliced basil (chiffonade). Drizzle with good-quality balsamic vinegar and cut into 4 pieces. Serve immediately.
Notes
TIPS:
- Use GOOD QUALITY Italian ricotta cheese, not store-brand.
- 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.
- You can do the tomatoes ahead of time, but let them sit at room temperature before placing them on the tart.
Nutrition
Serving: 1quarterCalories: 513kcalCarbohydrates: 34gProtein: 14gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 78mgSodium: 234mgPotassium: 332mgFiber: 2gSugar: 3gVitamin A: 1160IUVitamin C: 25mgCalcium: 159mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Your kitchen sounds a lot like ours — grape tomatoes are a staple. You can do so much with them and the roasted tomato tart sounds scrumptious. I’ve been looking for an inspiration to serve at book club. This is just the dish I’ve been wanting. The ladies will love it and I have just the right balsamic vinegar to serve with it.
Thanks so much, Marisa! I think this would be perfect for a book club! A salad and/or light chilled soup on the side would be a perfect summer meal! Thanks again and hope you enjoy!
How far in advance can I make the puff pastry? Would baking it then leaving it for a few hours be an issue?
Hi, Amber, Thanks so much for your question. You can certainly bake it ahead of time. Just let it cool and then wrap it. Thanks again and hope you enjoy!
How cool that you met Julia Child!! I love this tart. All the ingredients are foods I use all the time. I also have basil and cherry tomatoes in my garden and love to roast the tomatoes! Plus being in Italy means ricotta is practically a staple in my house! Def putting this beauty on the menu this week!
Thanks so much, Jacqueline! Julia is my all-time culinary hero, but how cool that you’re in Italy and can get such wonderful ricotta! Thanks so much!
What a gorgeous gorgeous tart! I want to dive right in. The tomatoes are simply beautiful and I can imagine they add the perfect combination of tastes with the flavors in the ricotta cheese spread. YUM!
Thank you, Jess! Everything does blend together beautifully! Thanks again!
This is such a beautiful tart. The puff pastry, creamy base, and juicy roasted tomatoes make for a great appetizer or even main dish.
Thanks so much, Sharon! It all is really a pleasing combination! Best of all, the puff pastry crust is super easy! Thanks again!
What a beautiful tomato tart! I’m so with you on the puff pastry — I pretty much always bake from scratch because I love it, but puff pastry is one of the few things that I just don’t think is worth it. The store bought frozen stuff tastes practically as good and saves SO much time and effort!
Hi, Julie, Thanks so much! The purchased puff pastry rocks. Such a time saver! Thanks again!
Hmm yum! Love this Roasted Cherry Tomato Tart. Looks really appetizing! And that Herbed Ricotta made it even more delicious. Must print!
Thanks, Maggie! Hope you enjoy! This really is a lovely summer tart.
Your photos are so beautiful and that herbed ricotta sounds delicious. Looking forward to trying this recipe!
Thank you, Fiona! That is so kind of you and hope you enjoy!
Hi, Joni, The recipe should now be visible. Thanks for your patience!
Hi, Sherry, I’ve got a glitch in my system someway, somehow! I’ve got someone working to fix it. Ah… the joys of technology! Thanks for your patience!
Think I might know some of the confusion. The PRINT option is buried beneath Farm Bureau advertisements and other kitchen products….one has to scroll down, further and further and finally there is a PRINT option and it prints beautifully. No snags.
Can’t wait to make this. I love your refreshing food blog.
Thank you SOOOOOO much, Sherry! You just took every glitch stress away with your wonderful compliment! [Heart]
my comments back to you appear not to be going through….the PRINT OPTION tab is buried at the end of all the pages, past advertisements etc. Prints perfectly
You should now see the recipe. Thanks so much for your patience!
Hi, Joni, I’ve got a glitch going on somewhere. I’m working to fix it right now. Thanks so much for your patience!