Name: Cherry Tomato & Ricotta Tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 puff pastry sheets, thawed; 1 cup ricotta cheese; 1.5 cups cherry tomatoes, halved; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh basil or thyme (optional); 2 tablespoons grated Parmesan cheese (optional); 1 egg, beaten (for egg wash)

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Cherry Tomato & Ricotta Tarts are savory, flaky, and bursting with flavor from sweet roasted tomatoes and creamy ricotta. These little tarts are elegant enough for entertaining but simple enough to whip up for lunch or a light dinner.

Why You’ll Love This Recipe

I love the contrast of the crisp, golden puff pastry with the creamy ricotta and juicy cherry tomatoes. The flavors are fresh and balanced, and it’s a great way to use up tomatoes in season. These tarts look impressive but take very little effort to make. I can serve them as an appetizer, side dish, or even a meatless main.

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
cherry tomatoes, halved
olive oil
garlic, minced
salt and pepper
fresh basil or thyme (optional)
grated Parmesan cheese (optional)
egg (for egg wash)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the puff pastry into rectangles or squares and place them on the baking sheet.
I score a small border around each piece with a knife, being careful not to cut all the way through.
In a bowl, I mix the ricotta with garlic, salt, pepper, and a drizzle of olive oil.
I spread the ricotta inside each tart, staying within the border.
I top with halved cherry tomatoes and sprinkle with herbs or Parmesan if I’m using them.
I brush the pastry edges with a beaten egg for a golden finish.
I bake for 18–22 minutes, or until the pastry is puffed and golden and the tomatoes are slightly blistered.

Servings and timing

This recipe makes about 4 to 6 small tarts, depending on how I cut the pastry. It takes about 10 minutes to prep and 20 minutes to bake.

Variations

I sometimes mix in lemon zest or fresh herbs into the ricotta for extra flavor.
For a richer taste, I add a few dollops of goat cheese or feta.
If I want a more substantial meal, I serve the tarts with a side salad or roasted vegetables.
I’ve also added caramelized onions or thin zucchini slices for variety.
For mini party tarts, I cut the pastry into smaller pieces and make bite-sized versions.

storage/reheating

I store leftover tarts in an airtight container in the fridge for up to 2 days. To reheat, I place them in a hot oven or toaster oven for a few minutes until the pastry is crisp again. I avoid the microwave since it makes the pastry soggy.

FAQs

Can I use store-bought puff pastry?

Yes, I always use store-bought puff pastry for convenience. I just make sure it’s thawed before using.

Do I need to pre-bake the pastry?

No, I bake the pastry with the toppings all at once. Scoring the edges helps the crust puff up properly.

Can I make these tarts ahead of time?

I can assemble them a few hours in advance and store them in the fridge. I bake them fresh when ready to serve.

What can I use instead of ricotta?

I’ve used goat cheese, cream cheese, or even mascarpone when I didn’t have ricotta. They all work well.

Are these tarts served hot or cold?

I prefer them warm or at room temperature, but they’re also tasty cold as part of a picnic or lunchbox.

Conclusion

Cherry Tomato & Ricotta Tarts are one of my favorite easy dishes that look fancy but come together in no time. With flaky pastry, creamy cheese, and juicy tomatoes, they’re light, satisfying, and perfect for any occasion. I keep this recipe on hand for everything from brunch to appetizers or an easy summer dinner.