• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Pies and Tarts / Jammy Tomato Ricotta Tart

Jammy Tomato Ricotta Tart

May 12, 2023 Updated August 24, 2023 4 Comments

56 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Baked ricotta tart topped with jammy cherry tomatoes

This Jammy Tomato Ricotta Tart recipe is a great way to use up summer garden tomatoes.  A rich ricotta filling is baked in a flakey puff pastry crust, then topped with jammy cherry tomatoes simmered in a balsamic honey glaze. It’s a savory, sweet, and delicious dish that’s perfect for brunch or dinner!

Baked ricotta tart topped with jammy cherry tomatoes.

Have you ever planted a Sweet 100 tomato plant?  I call it a “Sweet One Million” tomato plant.  The plant doesn’t just produce hundreds!  It can produce millions of cherry tomatoes that are so sweet and juicy.  Just leave a bowl of these gems out on the counter and watch them disappear like a bowl of candy. And for a slightly sweet and savory delight, use them to make this delicious jammy tomato ricotta tart recipe with cherry tomatoes and puff pastry!

What are Jammy Tomatoes?

Jammy tomatoes are cherry tomatoes simmered and cooked in olive oil until they begin to split and release juices.  Also known as blistered tomatoes, they are simmered in their juices, balsamic vinegar, and honey until they are softened but not mushy.  This creates a flavorful soft textured whole cherry tomato that just melts in the mouth.  The addition of butter helps to thicken the sauce and gives it a bit of richness.  (As if the puff pastry and ricotta isn’t rich enough) 😉  I think you’re going to love them!

Baked ricotta tart topped with jammy cherry tomatoes with a wedge cut.

Recipe Ingredients

For the Puff Pastry and Ricotta Tart

  • Puff pastry sheets
  • Ricotta cheese
  • Parmegiano Reggiano
  • Garlic
  • Egg
  • Cream
  • Nutmeg
  • Salt
  • Black pepper

For the Jammy Tomatoes

  • Olive oil
  • Cherry tomatoes
  • Garlic
  • Balsamic vinegar
  • Honey
  • Butter

Plus fresh basil leaves to garnish, if you like.

How to Make a Jammy Tomato Ricotta Tart

First, Make the Ricotta Tart with Puff Pastry

Pastry lined tart pan with fresh basil, ricotta, eggs, garlic and cherry tomatoes
1
Yellow bowl with ricotta, parmesan, eggs, salt and pepper
2
Tart filled with ricotta filling
3
Baked ricotta tart on a black baking sheet
4
  1. Preheat oven to 425℉.  Lightly butter or spray an 8 or 9-inch tart pan with a removable bottom.  Gently roll out thawed but still cold puff pastry.  Carefully line the tart pan with the cold pastry.  Press pastry into the tart pan.  Cover and return to the refrigerator util ready to use.
  2. In a medium-size mixing bowl, add ricotta, cream, garlic, Parmigiano, egg, nutmeg, and salt and pepper.  Stir together until the ingredients are well blended and smooth.
  3. Place the tart pan on a baking sheet.  Pour the ricotta mixture into the prepared tart pan.  Spread the mixture and smooth out the top. Place in preheated oven and bake for 25-30 minutes or until the filling puffs up a bit and the top is a light golden color.
  4. While it bakes, make the cherry tomatoes for the tart. Remove the puff pastry from the oven as soon as it is baked, and place the pan on a wire rack to cool.

Next, Make Jammy Blistered Tomatoes

Skillet with olive oil, and red cherry tomatoes and yellow pear tomatoes
1
Cherry tomatoes simmering in balsamic vinegar and honey
2
  1. Add olive oil to a 10-inch skillet.  Heat until the oil begins to shimmer.  Add the cherry tomatoes and lift the pan and gently swirl the tomatoes in the oil until they are all coated with the olive oil.  Add the garlic and continue to swirl the tomatoes in the pan so the garlic doesn’t brown.
  2. Once the tomato skins begin to crack, add the balsamic vinegar and honey.  Swirl the pan, once again, until the mixture becomes thickened and begins to coat the tomatoes.  Remove from heat and add the softened butter.  Gently stir until the butter has melted and thickens the sauce.
Baked ricotta tart topped with jammy cherry tomatoes

Gently spoon tomato and sauce over the baked puff pastry ricotta tart.  Serve.  Enjoy!  Drool!

Frequently Asked Questions

Which is better grape or cherry tomatoes?

While they might look similar, there are some key differences… Cherry tomatoes are optimal for this ricotta and tomato tart recipe. They tend to be larger and more round, whereas grape tomatoes are more football shaped. Also, cherry tomatoes are usually sweeter with a softer skin that’s easier to blister in a skillet.

Can tomato tarts be served at room temperature?

Certainly! Enjoy slices soon after baking, while the tart is still warm. Or cool even more and serve at room temperature. Similar to cold pizza, it’s even delicious chilled right out of the fridge!

What do you serve with a tomato ricotta tart?

Serve as a main course with a leafy green salad on the side.  Nothing more is needed.  My perfect end of Summer dinner!

The tart also makes a great breakfast or brunch.  I love to serve it with an assortment of melons.  Yum!

How long do leftovers last?

Cover the tart loosely with plastic wrap, and keep in the fridge for up to 4 days. Leftovers are delicious and are awesome for a quick lunch!

Can tomato tarts be frozen?

Yes, the puff pastry and ricotta tart can be frozen. However, I recommend waiting to make and add the jammy tomatoes until ready to serve.

To freeze, let the tart cool completely before wrapping in plastic wrap or placing in a plastic ziploc bag. If wrapping in plastic, you also should wrap in a layer of aluminum foil for extra protection. Keep in the freezer for up to 3 months. Thaw and bake for 30 minutes at 350 degrees; or bake from frozen for 50-60 minutes.

You May Also Love

  • Simple Shakshuka
  • No-Knead Tomato Focaccia
  • Spring Leek and Asparagus Quiche
  • Ricotta Gelato with Balsamic Glaze and Strawberries
  • Orange Glazed Butterflake Rolls
Baked ricotta tart topped with jammy cherry tomatoes
5 from 6 votes
Print

Jammy Tomato Ricotta Tart

This Jammy Tomato Ricotta Tart recipe is a great way to use up summer garden tomatoes.  A rich ricotta filling is baked in a flakey puff pastry crust, then topped with jammy cherry tomatoes simmered in a balsamic honey glaze. It's a savory, sweet, and delicious dish that's perfect for brunch or dinner!

Course Appetizer, Dinner, lunch
Cuisine American
Keyword Cherry Tomatoes, fresh tomato tart, Jammy tomatoes, tomato ricotta tart recipe, tomato ricotta tarts
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 443 kcal
Author Janet Barton

Ingredients

Ricotta Filling

  • 1 Puff Pastry Sheet Sheet or round, thawed but still cold
  • 1 1/4 cup ricotta cheese
  • 1/2 Parmegiano Reggiano Shredded
  • 1 garlic clove minced
  • 1 large egg
  • 2 tablespoons cream
  • pinch nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Jammy Tomatoes

  • 2 tbsp olive oil
  • 2 cups cherry tomatoes
  • 1 clove garlic minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp butter softened
  • Fresh basil leaves Gently torn for garnish and flavor

Instructions

Puff Pastry and Filling

  1. Preheat oven to 425℉. Oil or use a non-stick spray an 8 or 9-inch tart pan with removable bottom. Carefully unfold thawed puff pastry. Roll out to fit a 10-12 inch circle. Lightly press into the prepared tart pan. Trim off excess puff pastry. Cover and place in refrigerator until ready to use.

  2. In a mixing bowl combine ricotta, Parmesan, garlic, egg, cream, nutmeg, salt, and pepper. Stir until smooth.

  3. Gently pour in the ricotta filling. Spread evenly. Place in preheated oven and bake until golden brown. Approximately 30-35 minutes or until the filling has puffed up and is a light golden color. Remove from the oven. Cool 5 minutes. Remove from tart pan.

  4. While the tart is baking prepare Jammy Tomatoes

Jammy Tomatoes

  1. Add olive oil to a 10-inch skillet. Heat until the oil begins to shimmer slightly. Add cherry tomatoes. Gently lift and swirl the skillet so the tomatoes roll around a bit in the oil. Add the minced garlic and continue to swirl occasionally so the garlic doesn't burn. Once the tomato skin starts to split add the honey and balsamic vinegar and continue to swirl. When the garlic mixture begins to thicken, remove from the heat and add the softened butter. Gently stir in the butter being careful not to smash or break the tomatoes.

  2. Gently spoon the tomato mixture over the top of the baked tart. Serve warm. This tart will serve 4 generous servings or 6 small appetizer servings.

Recipe Notes

How to serve

  • Serve as a main course with a leafy green salad on the side.  Nothing more is needed.  My perfect end of Summer dinner.  
  • The tart makes a great breakfast or brunch.  Served with an assortment of melons.  Yum!
  • Cover the tart loosely with plastic wrap, and keep in the fridge for up to 4 days. Leftovers are delicious and are awesome for a quick lunch!
Nutrition Facts
Jammy Tomato Ricotta Tart
Amount Per Serving (6 g)
Calories 443 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 70mg23%
Sodium 294mg12%
Potassium 215mg6%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
Vitamin A 702IU14%
Vitamin C 12mg15%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

More Favorite Tomato Recipes

  • Tomato Ricotta TartsSmall round pastry with ricotta and fresh tomato
  • Fresh Tomato and Basil TartFresh Tomato and Basil Tart
  • My Favorite Tomato Recipes
  • Tomato Basil Tart
  • Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage
  • Slow Roasted Tomatoes

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Filed Under: Appetizers, Breakfast, Entrées, Pies and Tarts, Side Dishes Tagged With: cherry tomatoes, jammy tomatoes, tomato ricotta tart, tomato tart, tomatoes

Previous Post: « Fire Roasted Salsa
Next Post: Lemon Curd Ice Cream »

Reader Interactions

Comments

  1. Sandra says

    November 28, 2023 at 10:59 pm

    5 stars
    I made this last weekend, it was absolutely delicious! I have an abundance of cherry tomatoes that I’m still picking and it’s a week after Thanksgiving. We’re expecting a freeze tonight, but if it doesn’t happen, I’ve still got a ton more of cherry tomatoes that are waiting to ripen and my plant is still flowering. Amazed in southeast Georgia. Great recipe when you have more tomatoes then you know what to do with!

    Reply
    • Janet Barton says

      December 7, 2023 at 2:27 am

      I’m thrilled you loved the recipe. It’s a keeper for sure and I think it makes a great gift.

      Reply
  2. Jenn says

    September 10, 2021 at 7:10 pm

    5 stars
    This is just what I needed. We did plant sweet 1,000,000 LOL cherry tomatoes (in fact two plants) so we are reaping the wonderful rewards now. I picked at least 200 yesterday! I plan to make this tonight. Thank you!

    Reply
    • Janet Barton says

      September 10, 2021 at 7:24 pm

      Two plants???!!!! How awesome. I’m so glad I only planted 1 bush. I can hardly stay on top of that one. I sure hope you LOVE this tart. We sure do. Please let me know if you have any other questions and THANK YOU so much for commenting.

      Reply
5 from 6 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! 🥰⁠🍓
.⁠
Sweet-tart love in every bite, they’re the perfect treat for sunny days and cozy nights. Grab a bar and let’s indulge in this fruity delight!⁠
.⁠
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
⁠
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
•
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. 🍋🍞🌱
•
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! 🤎 There’s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
•
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
•
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker — no problem! 🍦🍨 No fancy Ice Cream Maker — no problem! 🍦🍨 This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
•
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! 🍓
•
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🥜🍫
•
Trust me, your family will LOVE them!
•
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime you’re craving something buttery and delicious.
•
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
•
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! 🍋🌼💛 Sharing my famous Lemon Curd Recipe! 🍋🌼💛 The one that everyone says I should sell at farmers markets — nah! I’ll just share the recipe with you all instead!
•
I love lemon curd, and use it for so many things!!
🍰 Layered in a cake
🍦 Swirled into ice cream
🍪 Smashed between cookies
☀️ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if you’d like the recipes for my other lemon curd inspired goodies, they’re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? 🍰 They Have you ever tried an olive oil cake!? 🍰 They are incredibly soft and moist — you gotta give it a try!
•
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert that’s perfect for any special occasion! 🍋🤍🌼

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles posted on July 22, 2019

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream posted on May 4, 2025

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting posted on February 8, 2025

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream posted on April 10, 2020

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.