Ricotta & Roasted Tomato Tart Recipe
Introduction
This Ricotta & Roasted Tomato Tart is a deliciously light and savory dish perfect for any meal. Flaky puff pastry pairs beautifully with a creamy ricotta filling and sweet roasted tomatoes, finished with fresh basil for a burst of flavor.
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Flour (for dusting)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- Fresh basil leaves (for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: On a lightly floured surface, roll out the puff pastry to fit a tart pan or baking dish. Press the pastry into the pan and trim any excess. Prick the bottom with a fork to prevent puffing, then brush the edges with the beaten egg. Bake for 10-12 minutes until lightly golden. Remove and set aside.
- Step 3: In a bowl, mix ricotta cheese, Parmesan, egg, garlic powder, oregano, salt, and pepper until smooth. In another bowl, toss cherry tomatoes with olive oil, salt, and pepper. Spread tomatoes on a baking sheet and roast for 15-20 minutes until softened and caramelized.
- Step 4: Pour the ricotta mixture evenly into the pre-baked tart shell. Arrange the roasted tomatoes on top. Bake the tart for another 15-20 minutes until the filling is set and slightly golden.
- Step 5: Let the tart cool for a few minutes. Garnish with fresh basil leaves. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a sprinkle of red pepper flakes to the tomato mixture before roasting.
- Substitute fresh oregano for dried for a brighter taste.
- Use a mix of colorful cherry tomatoes for a vibrant presentation.
- Try adding a handful of baby spinach or arugula under the ricotta filling for added greens.
Storage
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to retain flakiness. The tart is also delicious served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tart gluten-free?
Yes, use a gluten-free puff pastry sheet available at many stores to make this tart gluten-free.
Can I prepare the tart in advance?
You can prepare the tart shell and filling ahead of time, then bake and assemble just before serving to keep it fresh and crisp.
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Ricotta & Roasted Tomato Tart Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Ricotta & Roasted Tomato Tart is a delicious savory tart featuring a flaky puff pastry crust filled with a creamy ricotta and Parmesan mixture, topped with sweet roasted cherry tomatoes and fresh basil. Perfect as an appetizer or light main dish, it combines Mediterranean flavors in an easy-to-make baked tart.
Ingredients
For the Tart Shell:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Flour (for dusting)
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- Fresh basil leaves (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tart shell and roasting the tomatoes.
- Prepare the Tart Shell: Roll out the puff pastry on a lightly floured surface to fit your tart pan or baking dish. Press it into the pan and trim any excess dough. Prick the bottom of the pastry with a fork to prevent excessive puffing during baking. Brush the edges with the beaten egg to achieve a golden crust. Bake the shell in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and set aside.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, garlic powder, oregano, salt, and pepper. Mix until smooth and well blended. In another bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread the tomatoes on a baking sheet and roast in the oven for 15-20 minutes until softened and caramelized.
- Assemble the Tart: Pour the ricotta cheese mixture evenly into the pre-baked tart shell. Arrange the roasted cherry tomatoes evenly on top of the ricotta filling. Return the tart to the oven and bake for an additional 15-20 minutes until the filling is set and slightly golden.
- Serve: Remove the tart from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves. Serve warm or at room temperature as an appetizer or light main course.
Notes
- Be sure to thaw puff pastry properly before rolling it out to avoid cracks.
- Pricking the pastry shell prevents it from puffing too much and maintains a flat base for the filling.
- Roasting the tomatoes enhances their sweetness and adds a nice caramelized flavor.
- You can substitute fresh oregano for dried if preferred, adjusting the quantity slightly.
- This tart can be served warm or at room temperature, making it suitable for entertaining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: ricotta tart, roasted tomato tart, savory tart, puff pastry tart, Italian appetizer, vegetarian tart
