Roasted Tomato Tart

Elevate your appetizer game with this Roasted Tomato Tart, a perfect harmony of flaky puff pastry, creamy ricotta, and sweet, caramelized cherry tomatoes. This elegant yet easy-to-make dish showcases the rich, roasted flavors of thyme-seasoned tomatoes atop a savory ricotta-Parmesan spread, all encased in a golden, buttery crust. With a hint of garlic and a pop of freshness from torn basil leaves, this tart is ideal for brunch, a light lunch, or a show-stopping dinner party starter. Quick to prepare in under an hour, it’s as visually stunning as it is delicious. Serve warm or at room temperature for a versatile crowd-pleaser that’s perfect for any occasion.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 g Cherry tomatoes
• 3 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Freshly ground black pepper
• 1 tsp Fresh thyme leaves
• 1 sheet Puff pastry sheet
• 1 large Egg
• 1 tbsp Whole milk
• 200 g Ricotta cheese
• 50 g Parmesan cheese, grated
• 2 cloves Garlic cloves, minced
• 6 leaves Fresh basil leaves, torn

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Place the cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and fresh thyme leaves. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Set aside to cool.

Step 3

While the tomatoes are roasting, remove the puff pastry sheet from the refrigerator and allow it to come to room temperature for 10 minutes.

Step 4

On a lightly floured surface, roll out the puff pastry into a rectangle and transfer it to a parchment-lined baking sheet.

Step 5

Using a sharp knife, score a border about 2 cm (1 inch) from the edge of the pastry, being careful not to cut all the way through. This will create the crust edge as it bakes.

Step 6

In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Brush the border of the puff pastry with the egg wash.

Step 7

In a medium bowl, mix together the ricotta cheese, Parmesan cheese, garlic, and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.

Step 8

Spread the ricotta mixture evenly within the scored border of the pastry.

Step 9

Arrange the roasted tomatoes on top of the ricotta mixture. Return the tart to the oven and bake for 20-25 minutes, or until the pastry is golden and puffed.

Step 10

Remove the tart from the oven and allow it to cool for 5-10 minutes. Garnish with torn fresh basil leaves before serving.

Step 11

Slice and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1154.4 grams (1154.4g)

Amount per serving	% Daily Value*
Calories	2595

Total Fat 189.80g	243%
Saturated Fat 57.90g	290%
Polyunsaturated Fat 5.90g
Cholesterol 394mg	131%
Sodium 3592mg	156%
Total Carbohydrate 160.80g	58%
Dietary Fiber 12.40g	44%
Total Sugars 18.80g
Protein 73.60g	147%

Vitamin D 61IU	303%
Calcium 1531mg	118%
Iron 11mg	61%
Potassium 1792mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 11.1%

Carbs: 24.3%