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Baked ricotta tart topped with jammy cherry tomatoes
5 from 6 votes
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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!

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.