There’s a certain enchantment in the kitchen when the scent of roasted cherry tomatoes mingles with the creamy richness of ricotta cheese. I was searching for a dish that could transform my weeknight dinners, and that’s when this delightful Ricotta & Roasted Tomato Tart appeared like a beacon of culinary comfort. The first time I served it, my family gathered around the table, their eyes lighting up at the vibrant colors and enticing aroma wafting through the air. With its flaky puff pastry base topped with a luscious cheese filling and sweet roasted tomatoes, this tart happens to be a crowd-pleaser that looks fancy but requires minimal effort.
What I adore about this recipe is how versatile it is—perfect for impressing guests at brunch or enjoying as a cozy weeknight dinner. Plus, it gives you the ultimate satisfaction of homemade goodness, far away from the usual stale fast food. So, let’s dive into this easy yet impressive dish that’ll leave your taste buds celebrating!
Why You'll Love This Ricotta & Roasted Tomato Tart
- This Ricotta & Roasted Tomato Tart is incredibly easy to make, allowing you to whip up a delicious dish without spending hours in the kitchen.
- The flavor combination of creamy ricotta and sweet roasted tomatoes creates an irresistible taste that will delight anyone who takes a bite.
- Its versatility means you can serve it as a starter at a fancy dinner or as a main course for a casual family meal, making it suitable for any occasion.
- Visually appealing with its vibrant colors and golden crust, this tart is sure to be a centerpiece on your table that will impress your guests.
Ricotta & Roasted Tomato Tart Ingredients
• Dive into the savory delights of this tart!
For the Tart Shell
- Puff pastry – Perfect for a flaky, buttery base that complements the rich filling.
- Egg – Use a beaten egg for the egg wash to achieve a golden-brown crust.
- Flour – Dust your surface to prevent sticking when rolling out the pastry.
For the Filling
- Ricotta cheese – The creamy star of the dish that adds a luscious texture.
- Grated Parmesan cheese – Adds a nutty flavor and enhances the overall richness.
- Egg – A crucial binder that helps keep the filling together.
- Garlic powder – Infuses the filling with a warm, aromatic depth.
- Dried oregano – Crunchy and fragrant, it gives a classic Italian touch.
- Salt – Enhances all the flavors in your delicious Ricotta & Roasted Tomato Tart.
- Pepper – A dash of heat that balances the creaminess of the cheeses.
For the Roasted Tomatoes
- Cherry tomatoes – Their natural sweetness shines when roasted, elevating the tart.
- Olive oil – Helps caramelize the tomatoes, adding a rich flavor.
For Garnish
- Fresh basil leaves – Bright, herbal notes that make for a lovely presentation and enhance flavor.
How to Make Ricotta & Roasted Tomato Tart
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Preheat your oven to 400°F (200°C). This will ensure your tart bakes evenly and achieves that lovely golden color.
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Roll out the puff pastry on a lightly floured surface until it’s large enough to fit your tart pan. Place it gently in the pan, and trim off any excess pastry to create a neat edge.
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Prick the bottom of the pastry with a fork. This technique prevents it from puffing up too much while baking. Brush the edges with the beaten egg to achieve a beautiful golden finish.
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Bake the pastry for about 10-12 minutes in the preheated oven or until it’s lightly golden and set. Remove it and set aside to cool slightly.
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Combine the ricotta cheese, grated Parmesan, the large egg, garlic powder, oregano, salt, and pepper in a mixing bowl. Stir until the mixture is smooth and well blended for that creamy filling.
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Toss the halved cherry tomatoes in a separate bowl with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 15-20 minutes until they are softened and slightly caramelized, releasing their natural sweetness.
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Pour the delightful ricotta mixture into your pre-baked tart shell, spreading it evenly to create a luscious base.
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Top the ricotta mixture with the roasted cherry tomatoes, artfully arranging them for a pop of color and flavor.
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Return the tart to the oven and bake for another 15-20 minutes, or until the filling is set and slightly golden on top, tantalizing your senses.
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Cool the tart for a few minutes once it’s baked. Garnish generously with fresh basil leaves for that aromatic touch and vibrant look.
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Serve the tart warm or at room temperature—it’s perfect as a delightful appetizer or a main dish your family will adore.
Optional: Drizzle with balsamic glaze for an extra flavor boost!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Ricotta & Roasted Tomato Tart
Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain the freshness of the tart without drying it out.
Freezer: For longer storage, wrap the cooled tart tightly in plastic wrap and aluminum foil, and freeze for up to 2 months.
Reheating: To reheat, thaw in the fridge overnight, then warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
Serving Tips: Garnish with fresh basil just before serving to keep flavors vibrant and inviting!
Ricotta & Roasted Tomato Tart Variations
Feel free to explore and personalize this delightful tart with these fun variations!
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Herb-Infused: Add fresh herbs like thyme or rosemary to the ricotta mixture for an aromatic twist that elevates the flavor profile. The greens bring a delightful freshness, making each bite vibrant.
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Spicy Kick: Incorporate red pepper flakes or fresh chopped jalapeños into the filling for a little heat. The warmth complements the creamy ricotta and sweet tomatoes beautifully, perfect for those who enjoy a spicy edge.
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Creamy Goat Cheese: Swap half of the ricotta for creamy goat cheese to introduce a tangy flavor. This combination adds a layer of richness that is irresistible, creating a lush and decadent filling.
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Zucchini and Corn: Mix in sautéed zucchini and sweet corn for added texture and sweetness. These veggies not only enhance the nutritional value but also create a colorful, hearty filling for the tart.
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Pesto Drizzle: Before serving, drizzle store-bought or homemade pesto on top of the tart. The herbaceous notes of basil in the pesto beautifully complement the roasted tomatoes, adding a gourmet touch to your presentation.
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Savory Pastry: Substitute puff pastry with a savory pie crust for a heartier base. This thicker crust provides an excellent contrast to the creamy filling, making the dish more substantial and satisfying.
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Vegan-Friendly: Replace ricotta with a cashew-based vegan ricotta or silken tofu blended with nutritional yeast. Serve it topped with roasted cherry tomatoes for a delicious, plant-based alternative that everyone can enjoy.
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Caramelized Onions: Sauté onions until caramelized and mix them into the ricotta filling. Their sweet, rich flavor melds perfectly with the roasted tomatoes, providing an extra depth that is so worth it!
Make Ahead Options
Making this Ricotta & Roasted Tomato Tart ahead of time is a true lifesaver for busy weeks! You can prepare the tart shell and the ricotta filling up to 24 hours in advance. Simply bake the puff pastry as directed, then cover it tightly with plastic wrap to keep it fresh. The ricotta mixture can be stored in an airtight container in the fridge until you’re ready to assemble. For the roasted tomatoes, you can roast them up to 3 days ahead and reheat them briefly in the oven before topping the tart. When you’re ready to serve, simply pour the ricotta filling into the pre-baked pastry, add the tomatoes, and bake as instructed for a delightfully fresh dish just as delicious as when made from scratch!
What to Serve with Ricotta & Roasted Tomato Tart?
It’s time to elevate your dining experience with complementing flavors and textures that enhance every bite of this delightful tart.
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Mixed Green Salad: A light, fresh salad with vinaigrette balances the creamy richness of the tart, adding a refreshing crunch.
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Garlic Bread: Crispy, buttery garlic bread is a cozy addition, perfect for soaking up any leftover ricotta goodness and making each bite even more comforting.
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Roasted Asparagus: Tender, roasted asparagus adds earthy tones to your meal, enhancing the tart’s sweet and savory elements beautifully.
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Herbed Quinoa: The nutty flavor of quinoa, tossed with fresh herbs, provides a lovely texture contrast and a wholesome element to your plate.
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Chardonnay: A chilled glass of Chardonnay harmonizes with the ricotta’s creaminess, bringing out the tart’s delightful roasted tomato flavors.
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Lemon Sorbet: For a refreshing dessert, lemon sorbet cleanses the palate and adds a zesty finish, making it an excellent transition after the rich tart.
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Caprese Skewers: These colorful bites of tomato, mozzarella, and basil pair perfectly as an appetizer, complementing the tart’s Italian vibe beautifully.
This round-up allows for a vibrant meal experience that leaves no room for boring dinner routines!
Chef's Helpful Tips
- When making the Ricotta & Roasted Tomato Tart, always roll out your puff pastry to an even thickness to ensure it bakes uniformly.
- Avoid overmixing the ricotta filling; just blend until smooth to maintain its light and creamy texture.
- For an extra flavorful punch, consider adding fresh herbs like thyme or rosemary to the ricotta mixture.
- Keep an eye on the tart during the final baking stage; it should be set but still slightly jiggly in the center when you take it out, as it will continue to firm up while cooling.
Ricotta & Roasted Tomato Tart Recipe FAQs
What tomatoes are best for this tart?
Absolutely! Cherry tomatoes are ideal for this Ricotta & Roasted Tomato Tart because their natural sweetness and juiciness enhance the flavor of the dish when roasted. Look for plump, vibrant tomatoes without any dark spots or wrinkling for the best results.
How should I store leftovers?
Store any leftover tart in an airtight container in the fridge for up to 3 days. This method helps retain moisture and keeps the crust from getting soggy. Always let the tart cool completely before sealing it to prevent condensation.
Can I freeze the Ricotta & Roasted Tomato Tart?
Very! To freeze, wrap the cooled tart tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
What should I do if the pastry puffs up during baking?
No worries! If your pastry puffs up, simply use a fork to gently press it down while it’s still warm to flatten it back. Make sure to prick the bottom well with a fork before baking; this technique helps prevent excessive rising and ensures an even cooking surface for your filling.
Is this tart suitable for those with dietary restrictions?
Absolutely! While the traditional recipe contains dairy, you can easily make it vegan. Substitute the ricotta with a plant-based version and replace the egg with a mixture of ground flaxseed and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg). Just ensure the puff pastry is dairy-free!
How do I enhance the flavor even more?
For an extra flavor boost, consider tossing the tomatoes with fresh herbs like thyme or rosemary before roasting. You can also add a pinch of red pepper flakes to the ricotta filling for a lovely hint of heat. Enjoy experimenting!
Equipment
- tart pan
- Mixing bowl
- Baking Sheet
Ingredients
For the Tart Shell
- 1 sheet Puff pastry Perfect for a flaky, buttery base.
- 1 large Egg Beaten egg for egg wash.
- 1 tablespoon Flour For dusting the surface.
For the Filling
- 15 oz Ricotta cheese The creamy star of the dish.
- 1/2 cup Grated Parmesan cheese Adds nuttiness.
- 1 large Egg A binder for the filling.
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
For the Roasted Tomatoes
- 1 pint Cherry tomatoes Sweet when roasted.
- 2 tablespoons Olive oil For caramelizing tomatoes.
For Garnish
- 1 cup Fresh basil leaves For presentation and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface until it's large enough to fit your tart pan. Place in the pan.
- Prick the bottom of the pastry with a fork, brush edges with beaten egg.
- Bake for 10-12 minutes until lightly golden. Remove and let cool.
Filling Preparation
- Combine ricotta cheese, grated Parmesan, large egg, garlic powder, oregano, salt, and pepper in a bowl.
- Toss the halved cherry tomatoes with olive oil, salt, and pepper; roast for 15-20 minutes.
Assemble & Bake
- Pour the ricotta mixture into the pre-baked tart shell.
- Top with the roasted cherry tomatoes.
- Return to the oven and bake for another 15-20 minutes.
- Cool for a few minutes, garnish with fresh basil, and serve.
