Description
A delicate puff pastry tart topped with creamy herbed ricotta and sweet roasted cherry tomatoes. This elegant appetizer balances savory and tangy flavors, finished with fresh basil and a balsamic drizzle for a perfect bite.
Ingredients
Scale
- 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
- Prepare the Oven: Preheat oven to 425 degrees F. This high temperature will help the puff pastry rise properly and create a golden, flaky crust.
- Prepare the Pastry: Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch to create a slightly larger base. Use a straight edge to score the pastry approximately 1/2-inch to 1-inch from the edge, being careful not to cut all the way through. This creates a border that will puff up during baking. Brush the entire crust with beaten egg to create a golden, shiny finish.
- Bake the Crust: Bake for 18-22 minutes or until golden brown. The pastry should be puffed around the edges and cooked through in the center. Remove from the oven and let cool on a wire rack.
- Roast the Tomatoes: Place cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and black pepper to taste. Roast for 12-15 minutes or until the tomatoes begin to soften and burst. This concentrates their sweet flavor and creates a beautiful texture.
- Prepare the Ricotta Mixture: While the tomatoes are roasting, combine ricotta cheese, chopped scallions, parsley, basil, and lemon zest in a bowl. Mix well to incorporate all the herbs evenly into the creamy ricotta.
- Assemble the Tart: Carefully spread the herbed ricotta mixture over the baked and cooled puff pastry crust, staying within the scored border. Top with the roasted cherry tomatoes, distributing them evenly across the surface.
- Garnish and Serve: Sprinkle the thinly sliced (chiffonade) basil over the tart. Drizzle with good quality balsamic vinegar to add a sweet-tangy finish. Cut into 4 pieces and serve immediately while still warm.
Notes
- For best results, use room temperature ricotta as it spreads more easily. If your ricotta seems watery, drain it in a fine-mesh sieve for 30 minutes before mixing with herbs. The tart is best enjoyed fresh, but can be assembled up to 2 hours in advance (without the balsamic) and kept at room temperature. Aged balsamic vinegar works best for the final drizzle as it’s thicker and more flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
- Keywords: cherry tomato tart, herbed ricotta tart, puff pastry appetizer, vegetarian tart, savory tart, summer appetizer, fresh herb tart, tomato ricotta tart
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 tart
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg