I love these cherry tomato and ricotta tarts because they feel elegant but are surprisingly simple to make. I enjoy how the creamy ricotta base balances the juicy, slightly sweet cherry tomatoes. I also like how the flaky pastry turns golden and crisp, making every bite rich, fresh, and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheets (thawed)
Cherry tomatoes, halved
Ricotta cheese
Olive oil
Garlic, minced
Fresh basil
Parmesan cheese, grated
Salt
Black pepper
Dried oregano or thyme
Egg (for egg wash)
Optional: balsamic glaze for drizzling
Optional: red pepper flakes
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I roll out the puff pastry slightly and cut it into individual tart shapes or squares. I lightly score a border around each piece so the edges puff up nicely.
I mix ricotta cheese with olive oil, garlic, salt, pepper, and a little parmesan to create a creamy base.
I spread the ricotta mixture inside the scored borders of each pastry.
I arrange the cherry tomato halves on top, cut side up, and sprinkle with salt, pepper, and dried herbs.
I brush the edges with egg wash so they bake into a golden, flaky crust.
I bake until the pastry is puffed and golden and the tomatoes are soft and slightly caramelized.
I finish with fresh basil and, if I want extra flavor, a drizzle of balsamic glaze.
servings and timing
I usually get about 6 to 8 tarts from this recipe.
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: about 40 minutes
variations
I like changing these tarts depending on what I have. Sometimes I add caramelized onions under the ricotta for extra sweetness, or I use goat cheese instead of ricotta for a tangier flavor. I also enjoy adding olives or sun-dried tomatoes for a more Mediterranean twist.
storage/reheating
I store leftover tarts in an airtight container in the refrigerator for up to 2 days. When I reheat, I use the oven or air fryer so the pastry stays crisp. I avoid microwaving because it can make the pastry soft and soggy.
FAQs
Can I use fresh pastry dough instead of puff pastry?
I can use fresh tart dough, but I prefer puff pastry because it gives a lighter, flakier texture.
Do I need to remove seeds from the tomatoes?
I don’t remove the seeds because they add moisture and flavor as they roast.
Can I make these tarts ahead of time?
I sometimes prepare the ricotta mixture and slice the tomatoes ahead, but I assemble and bake them fresh for the best texture.
What can I use instead of ricotta?
I sometimes use mascarpone or cream cheese, but I find ricotta gives the lightest result.
Why is my pastry soggy?
I notice this happens when the filling is too wet or the tarts are underbaked, so I make sure to bake until fully golden.
Conclusion
I enjoy making cherry tomato and ricotta tarts because they are simple, fresh, and feel a bit special without much effort. I like how the creamy filling and roasted tomatoes come together on a crisp pastry base, making them perfect for appetizers or light meals.
Print
Quick Appetizer Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 tarts
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Flaky puff pastry tarts topped with creamy ricotta, roasted cherry tomatoes, garlic, and herbs, finished with fresh basil and optional balsamic glaze for a fresh, elegant appetizer or light meal.
Ingredients
- 2 puff pastry sheets, thawed
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano or thyme
- 1 egg (for egg wash)
- Optional: 1–2 tbsp balsamic glaze for drizzling
- Optional: 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry slightly and cut into 6–8 rectangles or squares. Lightly score a border around each piece.
- In a bowl, mix ricotta, olive oil, garlic, Parmesan, salt, and pepper until smooth.
- Spread ricotta mixture inside the scored borders of each pastry piece.
- Arrange cherry tomato halves on top, cut side up.
- Sprinkle with oregano, additional salt and pepper, and optional red pepper flakes.
- Brush pastry edges with beaten egg for a golden finish.
- Bake for 20–25 minutes or until pastry is puffed and golden and tomatoes are soft and slightly caramelized.
- Remove from oven and let cool slightly.
- Top with fresh basil and drizzle with balsamic glaze if desired before serving.
Notes
- Do not overload with ricotta to prevent soggy pastry.
- Pat tomatoes dry if very juicy to reduce excess moisture.
- Serve warm or at room temperature for best texture.
- Pastry should be fully golden for a crisp base.
- Balsamic glaze adds a sweet-tangy finishing touch.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 35mg
