Name: Cherry Tomato & Ricotta Tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 sheet thawed puff pastry; 1 cup ricotta cheese; ¼ cup grated Parmesan cheese; 1 egg yolk; 1 clove garlic, minced; Zest of 1 lemon (optional); Salt and freshly ground black pepper; 1½ cups cherry tomatoes, halved; 2 tbsp olive oil; Fresh basil or thyme for garnish

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These cherry tomato and ricotta tarts are a fresh, savory delight that I love baking when I want something elegant yet simple. With a flaky puff pastry base, creamy ricotta filling, and juicy roasted cherry tomatoes on top, each bite is light, flavorful, and perfect for brunch, lunch, or even a light dinner with a salad.

Why You’ll Love This Recipe

I love how effortlessly beautiful and delicious these tarts are. The creamy ricotta is seasoned just right and contrasts perfectly with the burst of sweetness and acidity from the cherry tomatoes. The puff pastry bakes up golden and crisp, giving me a buttery base that brings the whole tart together. It’s the kind of recipe that looks impressive but is surprisingly easy to make—especially when I need something quick and crowd-pleasing. Cherry Tomato & Ricotta Tarts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets, thawed
Ricotta cheese
Parmesan cheese, grated
Egg yolk
Garlic, minced
Lemon zest (optional)
Salt and black pepper
Cherry tomatoes, halved
Olive oil
Fresh basil or thyme (for garnish)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I roll out the puff pastry slightly and cut it into rectangles or squares, depending on the size I want. I score a border about ½ inch from the edge of each tart and prick the center with a fork.
In a bowl, I mix ricotta, Parmesan, egg yolk, garlic, lemon zest, salt, and pepper until smooth.
I spread the ricotta mixture inside the borders of each pastry square.
I top the ricotta with halved cherry tomatoes, cut side up, and drizzle with olive oil.
I bake the tarts for 20–25 minutes, or until the pastry is golden and puffed and the tomatoes are slightly blistered.
I remove from the oven and let them cool slightly before topping with fresh herbs. I serve them warm or at room temperature.

Servings and timing

This recipe makes 4–6 small tarts or 1 large tart, depending on how I cut the pastry. It takes about 15 minutes to prep and 25 minutes to bake.

Variations

I sometimes add a swirl of pesto to the ricotta mixture for an herbaceous kick.
For more richness, I mix in goat cheese or cream cheese with the ricotta.
I use a mix of colorful heirloom cherry tomatoes for a vibrant look.
I’ve added caramelized onions or roasted red peppers for extra flavor.
I occasionally make mini bite-sized versions for appetizers or parties.

storage/reheating

I store leftover tarts in the fridge, covered, for up to 3 days. To reheat, I place them in a 350°F oven for 8–10 minutes until warm and crisp. I avoid microwaving them, as the pastry can become soggy. Cherry Tomato & Ricotta Tarts

FAQs

Can I make these tarts ahead of time?

Yes, I assemble them a few hours in advance and keep them chilled. I bake them just before serving for the best texture and flavor.

What kind of ricotta should I use?

I go for full-fat ricotta for the creamiest texture. If it’s very watery, I strain it briefly before mixing.

Can I use phyllo dough instead of puff pastry?

Yes, I’ve made them with phyllo, layering sheets with melted butter between them. It gives a lighter, crispier texture.

How do I keep the puff pastry from getting soggy?

I always score the border and prick the center with a fork to let steam escape. I also avoid overloading the center with too much filling or liquid.

Can I serve this cold?

Yes, these tarts are delicious at room temperature or chilled, making them great for picnics or make-ahead lunches.

Conclusion

These cherry tomato and ricotta tarts are one of my favorite ways to showcase simple, fresh ingredients in a beautiful and delicious dish. With their flaky crust, creamy filling, and bright tomato topping, they’re perfect for any occasion. I love how customizable they are and how quickly they come together—definitely a recipe I keep in rotation all year long.