Jammy Tomato Ricotta Tart

Jammy Tomato Ricotta Tart is a great way to use up summer garden tomatoes.  A flakey puff pastry crust filled with a rich ricotta filling topped with these amazing jammy tomatoes that are simmered in a balsamic honey glaze.

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.

What are Jammy Tomatoes?

Jammy tomatoes are cherry tomatoes simmered and cooked in olive oil until they begin to split and release juices.  The tomatoes 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!

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!
• Awesome leftovers for a perfect quick lunch.  

Jammy Tomato Ricotta Tart

Ricotta Tart Filling

• 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.

Jammy 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 ricotta tart.  Serve.  Enjoy!  Drool!

Enjoy the last days of Summer and the early Fall harvest with our family’s favorite tart.

5 from 3 votes

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Jammy Tomato Ricotta Tart

Jammy Tomato Ricotta Tart filled with creamy ricotta and parmesan filling.  Topped with cherry tomatoes sauteed in a balsamic honey glaze until nice and jammy in texture.

Course Appetizer, Dinner, lunch

Cuisine American

Keyword Cherry Tomatoes, fresh tomatoes, Jammy tomatoes, tomato ricotta tart recipe, tomato ricotta tarts, tomatoes

Prep Time 20 minutes

Cook Time 30 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!
• Awesome leftovers for a perfect 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.

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