Description
A light and fresh summer tart featuring a crispy puff pastry crust topped with creamy ricotta, juicy roasted cherry tomatoes, and vibrant basil pesto. Perfect for warm-weather lunches or casual entertaining.
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 tablespoon olive oil (for brushing the crust)
- 1/4 teaspoon sea salt (to sprinkle on crust edges)
- 1 cup ricotta cheese (whole milk ricotta recommended)
- 1 teaspoon lemon zest
- 2 cups cherry tomatoes, halved
- 2 tablespoons fresh basil pesto
- 1 clove garlic, minced (optional)
- Freshly ground black pepper, to taste
- Fresh basil leaves, torn (for garnish)
- Flaky sea salt (for finishing)
Instructions
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out the thawed puff pastry sheet slightly to about 10×10 inches (25×25 cm). Transfer to a parchment-lined baking sheet.
- Score a border about 1 inch (2.5 cm) from the edge all around the pastry, being careful not to cut all the way through.
- Brush the edges with olive oil and sprinkle sea salt over them.
- In a bowl, combine ricotta cheese, lemon zest, and a pinch of black pepper. Stir until smooth and creamy.
- Spread the ricotta mixture evenly inside the scored border, using a thin layer.
- Halve the cherry tomatoes and arrange them cut-side up over the ricotta, packing them close but not overlapping.
- Spoon dollops or thin ribbons of pesto over the tomatoes. Add minced garlic to the pesto if desired.
- Bake the tart for 18-22 minutes, or until the crust is puffed and golden and the tomatoes are roasted and slightly caramelized.
- Remove from oven and let cool for 5 minutes.
- Sprinkle torn fresh basil leaves and flaky sea salt on top before slicing.
- Serve warm or at room temperature.
Notes
Keep puff pastry cold before baking for best puff and crispness. Score the pastry border without cutting through to allow edges to puff. Halve cherry tomatoes carefully for even roasting and juicy bursts. Use a thin layer of ricotta to avoid sogginess. Watch baking time closely and tent with foil if tomatoes brown too fast. Let tart rest briefly before slicing for cleaner cuts. Store leftovers covered in the refrigerator up to 2 days and reheat in oven at 350°F for 8-10 minutes to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the tart
- Calories: 320
- Fat: 22
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
Keywords: cherry tomato tart, ricotta tart, pesto tart, summer recipe, puff pastry tart, easy tart recipe, vegetarian tart