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!
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!
For the Puff Pastry and Ricotta Tart
- Puff pastry sheets
- Ricotta cheese
- Parmegiano Reggiano
- Black pepper
For the Jammy Tomatoes
- Olive oil
- Cherry tomatoes
- Balsamic vinegar
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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
Gently spoon tomato and sauce over the baked puff pastry ricotta tart. Serve. Enjoy! Drool!
Frequently Asked Questions
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.
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!
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!
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!
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.
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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!
- 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
- 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
Puff Pastry and Filling
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.
In a mixing bowl combine ricotta, Parmesan, garlic, egg, cream, nutmeg, salt, and pepper. Stir until smooth.
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.
While the tart is baking prepare Jammy Tomatoes
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.
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.
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!