Summer is calling with this recipe for Cherry Tomato Tart. Puff pastry is this recipe’s secret shortcut to having a stunning tart in no time flat. A quick creamy cheesy mixture works in tandem with cherry tomatoes to encapsulate the summer into a creamy tomatoey bite!
When one hears the word tart, the mind shuts down to a degree. Preparing all of the fillings AND preparing a tart crust?! Well, just like the breezy casualness of the summer season, this recipe doesn’t require you to do grueling prep in the kitchen. Store-bought puff pastry is the recipe relief you were yearning for, cutting down on prep and hassle.
Once the puff pastry is rolled out, cut, and laid into the baking dish, the fillings and toppings are prepped.
Ricotta cheese collaborates with grated Parmesan cheese to create a tart filling that’s creamy but with a sharp and zippy bite. The cheese filling goes first onto the puff pastry dough, followed by the sliced cherry tomatoes. A bit of thyme and an additional mixture of salt and pepper are the final adornments before the tart goes into the oven.
Once the tart is golden, you can pull it out of the oven, slice it, and serve it.
Cherry Tomato Tart just exudes the ripe and deep flavors of tomatoes.
The puff pastry bakes up to be flaky and light while the filling is warm, creamy, and oh-so-satisfying. The addition of thyme adds a wonderful level of herbal complexity that highlights the tomatoes without overwhelming them. This is a great centerpiece dish for any occasion and looks fancy without being fussy. Luckily, no one has to know just how easy it is to make.
Cherry Tomato Tart
Ingredients
- 1 sheet puff pastry
- 1 cup ricotta cheese
- 1/2 cup finely shredded Parmesan, plus more for serving
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 15 to 20 cherry tomatoes, sliced into 4 slices
- 1 tablespoon fresh thyme
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat oven to 355°F. Roll out the puff pastry. Using a pie pan as reference, cut out a 9 to 10-inch circle from the dough, transferring it into the pie pan. Use fork tines to prick the dough, leaving about 1/2-inch of a border around the edge.
- In a bowl whisk together ricotta, Parmesan, minced garlic, olive oil, salt, and pepper together. Spread the cheese mixture over the puff pastry, leaving a small border around the edges.
- Place the sliced cherry tomatoes on top of the tart and then scatter the thyme leaves on top. Season the top with salt and pepper and bake for 20 minutes or until the pastry is golden around the edges. Garnish with more Parmesan cheese and enjoy!