A light puff pastry crust is the vessel for a blend of luscious ricotta, nutty Parmesan, fresh parsley, and basil all brightened with a splash of balsamic vinegar. Then it’s topped with plump, ripe tomatoes. Pop it in the oven and goodness is close at hand!
It’s hard for me to go to the market, cast an eye out, take one whiff of the fresh tomatoes, and leave without buying an armful. And though fresh tomatoes are wonderful with just a sprinkling of salt and a dash of pepper they’re spectacular all dressed up in this delicate tart!
This is a simple yet fabulous recipe that Emily shared with me – perfect for lunch, brunch or as a side. For this tart you want to use the ripest tomatoes you can find and cherry tomatoes tend to always be sweet and full of flavor. Fresh basil and parsley are readily available and don’t skimp on the ricotta or the Parmesan – nothing out of a can, never ever!
Puff pastry creates a light, gorgeous shell. It thaws in about 20 to 30 minutes, it’s really easy to handle and is a quick fix for both savory and sweet recipes. It’s something that’s great to keep in the freezer. It takes a few minutes to build the tart shell, but the results are wonderful.
It’s a beautiful and delicious dish with a variety of textures and taste, one you’ll be making again and again!
Cherry Tomato Tart
This recipe makes 2 tarts, each serves 6. If you only want to make 1 tart just use a single sheet of puff pastry and cut the ingredients for the filling and the tomatoes in half.
1 package frozen puff pastry dough, 2 sheets
1 extra-large egg
1 tablespoon water
1-½ cups ricotta cheese
1 cup, plus 2 tablespoons shaved or shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley, divided
3 tablespoons chopped fresh basil, divided
1 tablespoon aged balsamic vinegar
¾ teaspoon kosher salt, divided
½ teaspoon freshly cracked black pepper, divided
3 to 4 dozen cherry tomatoes, cut in half
To make the pastry shells:
Preheat the oven(s) to 400-degrees.
Set the puff pastry dough out for about 20 to 30 minutes until it’s soft enough unfold and roll out. Unfold the dough onto a surface that is lightly dusted with flour. Gently roll the pastry dough until it’s about ⅛” in thickness. Trim 2” strips from each side, using a ruler if needed to keep the edges straight.
Using a pastry brush, lightly dab water on half of each strip, lengthwise, then fold the strip in half and press it gently together. (This will build up the edge on the tart shell.) Dab water along the edges of the pastry sheet then place each folded strip along the edges, pressing gently into place on the sides of the tart shell, trimming to fit if needed. Transfer the pastry shell to a baking sheet lined with parchment paper.
Using a fork, prick holes along the bottom of the tart shell. Fit a sheet of foil just inside the edges. Place pie weights or dried beans on top of the foil to keep the bottom of the shell from puffing up while you prebake. Whisk the egg with the water and lightly brush the egg wash on the edges of the tart shell. Repeat with the second sheet of puff pastry.
Bake the shells in a 400-degree oven for 14 minutes, or until the edges are puffed up and lightly golden. Remove the shells from the oven and carefully remove the foil and weights. (The weights get very hot so be careful!) Continue baking for about 3 to 4 minutes, or until the bottom of the shells starts to look dry. If you have areas that puff up, you can prick them again with a fork. Let the tart shells cool while you make the filling.
For the filling:
Stir together 1 cup of the Parmesan cheese along with the ricotta cheese, 2 tablespoons of the parsley, 2 tablespoons of the basil and the balsamic vinegar. Season with ½ teaspoon of the kosher salt and ¼ teaspoon black pepper.
Divide the cheese filling between the two tart shells, spreading evenly across the bottom. Place the tomatoes, cut side up, on top of the filling. Sprinkle the remaining chopped parsley, basil, kosher salt, pepper and Parmesan cheese over the top of the tomatoes.
Bake at 400-degrees for 20 minutes. Let the tarts rest for about 5 minutes, then serve or transfer to a wire rack to cool.
Serve warm or at room temperature. Makes 2 tomato tarts, each tart serves 6.
To reheat, place the tart on a sheet of parchment and bake at 350-degrees for about 8 to 10 minutes. Keep any leftovers refrigerated.
Cherry Tomato Tart
Equipment
- Rolling Pin
- baking sheets
- parchment paper
Ingredients
- 1 package frozen puff pastry dough, 2 sheets
- Flour for rolling the pastry
- 1 extra-large egg
- 1 tablespoon water
- 1-½ cups ricotta cheese
- 1 cup plus 2 tablespoons shaved or shredded Parmesan cheese, divided
- 3 tablespoons chopped fresh parsley, divided
- 3 tablespoons chopped fresh basil, divided
- 1 tablespoon aged balsamic vinegar
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 3 to 4 dozen cherry tomatoes, cut in half
Instructions
- To make the pastry shells:
- Preheat the oven(s) to 400-degrees.
- Set the puff pastry dough out for about 20 to 30 minutes until it’s soft enough unfold and roll out. Unfold the dough onto a surface that is lightly dusted with flour. Gently roll the pastry dough until it’s about ⅛” in thickness. Trim 2” strips from each side, using a ruler if needed to keep the edges straight.
- Using a pastry brush, lightly dab water on half of each strip, lengthwise, then fold the strip in half and press it gently together. (This will build up the edge on the tart shell.) Dab water along the edges of the pastry sheet then place each folded strip along the edges, pressing gently into place on the sides of the tart shell, trimming to fit if needed. Transfer the pastry shell to a baking sheet lined with parchment paper.
- Using a fork, prick holes along the bottom of the tart shell. Fit a sheet of foil just inside the edges. Place dried beans or pie weights on top of the foil to keep the bottom of the shell from puffing up while you prebake. Whisk the egg with the water and lightly brush the egg wash on the edges of the tart shell. Repeat with the second sheet of puff pastry.
- Bake the shells in a 400-degree oven for 14 minutes, or until the edges are puffed up and lightly golden. Remove the shells from the oven and carefully remove the foil and weights. (The weights get very hot so be careful!) Continue baking for about 3 to 4 minutes, or until the bottom of the shells starts to look dry. If you have areas that puff up, you can prick them again with a fork. Let the tart shells cool while you make the filling.
- For the filling:
- Stir together 1 cup of the Parmesan cheese along with the ricotta cheese, 2 tablespoons of the parsley, 2 tablespoons of the basil and the balsamic vinegar. Season with ½ teaspoon of the kosher salt and ¼ teaspoon black pepper.
- Divide the cheese filling between the two tart shells, spreading evenly across the bottom. Place the tomatoes, cut side up, on top of the filling. Sprinkle the remaining chopped parsley, basil, kosher salt, pepper and Parmesan cheese over the top of the tomatoes. Bake at 400-degrees for 20 minutes. Let the tarts rest for about 5 minutes, then serve or transfer to a wire rack to cool.
- Serve warm or at room temperature. Makes 2 tomato tarts, each tart serves 6.
- To reheat, place the tart on a sheet of parchment and bake at 350-degrees for about 8 to 10 minutes. Keep any leftovers refrigerated.
