Description
This roasted tomato tart features flaky puff pastry, creamy ricotta, basil pesto, and caramelized cherry tomatoes. Perfect summer tart recipe for brunch or light dinner.
Ingredients
1 sheet (250g) puff pastry, thawed
2 cups (300g) cherry tomatoes, halved
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup (250g) ricotta cheese
¼ cup (60g) prepared basil pesto
¼ cup (25g) grated Parmesan cheese
1 teaspoon lemon zest
1 egg, beaten
Fresh basil leaves
Instructions
1. Preheat oven to 400°F and line tray with parchment.
2. Toss tomatoes with olive oil, salt, and pepper. Roast 20–25 minutes.
3. Mix ricotta, Parmesan, and lemon zest until smooth.
4. Roll pastry, score border, brush edges with egg.
5. Spread ricotta mixture inside border.
6. Add pesto and swirl gently.
7. Arrange roasted tomatoes evenly.
8. Bake 22–28 minutes until golden.
9. Cool slightly, garnish with basil, slice, and serve.
Notes
Roast tomatoes ahead for meal prep.
Bake on lower rack for crisp bottom.
Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: Roasted Tomato Tart, ricotta pesto tart, summer tart recipe, savory tomato pastry