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!
Great recipe! Perfect for a delicious Sunday summer brunch!
Probably should have read the packaging for the puff pastry dough. 22 min was WAY too long. Half way in I could smell smoke. Pastries baked BUT the bottoms are all burnt. Will have to adjust bake time in the future.
Absolutely delicious!! Grateful for this recipe! Thanks so very much!
Hi, Jenifer, Thanks so very much and glad you enjoyed and this is a “keeper” for you!
I can’t wait to make this today. I am going to a harvest gathering this evening and this is perfecto.
Fresh basil from my garden as well as scallions and 3 different kinds of tomatoes. Ahhh I love
My garden and all the produce I get from it. Life is good when you have all those things and friends as well…
TY
Deb
Hi, Deb, We absolutely love our garden, too. So great to be able to go in the backyard and pick dinner! Thanks so much and hope you enjoyed!
I have now made two since finding your post. Is there a place to send a picture?
Hi, Deb, Love it! You can upload and post photos to Pinterest. Look forward to seeing them!
What a beautiful tart! So full of flavor and color, it practically begs to be served to friends and family at a end of summer party!
Thank you, Sara! Yes, it’s perfect for that! Thanks again!
Oh. Em. Gee. You are speaking my summer language. I know exactly what I’m going to do with all of the tomatoes my neighbor just brought over to us!
Thanks, Jordan! Hope you enjoy!
What perfect timing! I just got a bunch of cherry tomatoes from a friend who grows them, so I’m in serious need of some tomato dishes. Can’t wait to give this a try!
Thanks, Claire! Hope you enjoy!
This looks amazing! This is the perfect summer dish for when company is over. It’s gorgeous and I love all the flavors you put together! I also appreciate how simple it is and how I can use store bought puff pastry. Thanks for the recipe.
Thanks, Amy! Guests are sure to love it!
Not only is this recipe stunning, it taste even better than it looks. It’s a great appetizer for a party too. Going to make it again!
Thanks so much, Eden! So glad you enjoyed and you consider it a “keeper!” Thanks again!
Did you cut off border and place on top of other piece to keep tomatoes in? Not really sure about picture they gave, thanks.
Hi, Margaret, Thanks for your question. You want to SCORE the puff pastry, not cut it off. Roll out or flatten the puff pastry, then just score it. Do not cut all the way through. When you bake it, the puff pastry in the center will still puff up somewhat, but you will be able to gently settle it down. That’s where you place the filling. Thanks again and hope you enjoy!
I made this yesterday for a lunch with a few girl friends. It was such a hit!!!
The tomatoes were so sweet and just popped in your mouth! Gorgeous with a side salad and a glass of white wine!
Thanks so much, Claire! Glad you and everyone enjoyed! It is totally perfect with a salad and glass of white wine! Thanks again!