Roasted Tomato Tarts with Lemon Basil Ricotta

As an Amazon Associate I earn from qualifying purchases.

These Roasted Tomato Tarts combine crisp, golden puff pastry with creamy lemon-basil ricotta and tomatoes that become tender and caramelized in the oven.

They're great for entertaining because the components can be made ahead and assembled right before serving.

What You'll Need

• 2 sheets frozen puff pastry, thawed 
• 2 large eggs
• 2 pints assorted small tomatoes
• Olive oil
• Whole-milk ricotta
• 1 garlic clove
• Fresh basil
• Lemon
• Salt
• Black pepper
• Balsamic vinegar, optional

How to Make Them 

Bake the Puff Pastry

Cut each thawed puff pastry sheet into 9 equal squares. Score a border around each square without cutting all the way through, then prick the centers with a fork. 

Brush the borders with beaten egg. Bake until the pastry is fully puffed and deeply golden. Let the pastry cool before adding the toppings.

Roast the Tomatoes

While the puff pastry cools, halve the tomatoes and arrange them cut side up on a baking sheet. Toss with olive oil, salt, and pepper.

Roast until the tomatoes are softened, wrinkled, and caramelized around the edges. They should still hold their shape rather than becoming overly soft.

Make the Lemon-Basil Ricotta

While the tomatoes roast, stir together the ricotta, garlic, fresh basil, lemon zest, salt, and pepper. Cover and refrigerate until ready to assemble.

Assemble the Tart Squares

Spread the ricotta mixture over the center of each cooled puff pastry square, staying inside the scored border.

Top with the roasted tomatoes, then garnish with more basil. A drizzle of balsamic vinegar or glaze can also be added just before serving.

FAQs

What kind of tomatoes should I use?
You can use cherry, grape or pear tomatoes for this recipe. Choose tomatoes that are fairly similar in size so they roast evenly. A mix of colors makes the finished tarts especially pretty.

Why are the tomatoes roasted separately?
Roasting the tomatoes separately lets them soften and caramelize without adding excess moisture to the puff pastry. The pastry stays crisp because the tomatoes are added after everything is cooked.

Can I prepare the components ahead of time?
Yes. The puff pastry and roasted tomatoes can be prepared ahead of assembly, and the ricotta mixture can be covered and refrigerated. Assemble the tart squares shortly before serving for the best texture.

More Ways to Use Fresh Tomatoes

• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich
• Tomatoes with Buttermilk Vinaigrette
• Fresh Corn & Tomato Fettuccine

I'm joining some of my fellow bloggers for Farmers Market Week, and we're all sharing recipes inspired by fresh seasonal produce. Be sure to scroll down to see what everyone else is making!

 

Roasted Tomato Tarts with Lemon Basil Ricotta

Ingredients

For the base

• 2 sheets frozen puff pastry, thawed
• 2 large eggs, beaten

For the roasted tomatoes

• 2 pints assorted cherry, grape or pear tomatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the lemon basil ricotta

• 15 oz whole-milk ricotta
• 2 garlic cloves
• 2 tablespoons fresh basil, finely chopped
• 2 teaspoons lemon zest
• ½ teaspoon salt
• ½ teaspoon black pepper

For serving

• Fresh basil
• Balsamic vinegar or balsamic reduction, optional

Instructions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Unfold the thawed puff pastry and cut into 9 equal squares. Arrange the squares on one prepared baking sheet. Lightly score a ½-inch border around each square without cutting completely through the pastry. Prick the centers several times with a fork.
3. Brush the pastry borders with beaten egg. Bake for 18 to 22 minutes, or until the pastry is fully puffed and deeply golden. Repeat with the remaining sheet.
4. Toss the halved tomatoes with olive oil, salt, and pepper. Arrange them cut side up in a single layer on another baking sheet.
5. While the pastry cools, roast the tomatoes at 400°F for 20 to 25 minutes, or until softened, wrinkled, and caramelized around the edges.
6. While the tomatoes roast, stir together the ricotta, garlic, basil, lemon zest, salt, and pepper. Cover and refrigerate until ready to assemble.
7. Spread the ricotta mixture over the center of each cooled puff pastry square, staying inside the scored border.
8. Top each square with the roasted tomatoes.
9. Garnish with fresh basil and balsamic vinegar, if desired.

Recommended Products

Joseph Joseph Garlic Rocker

Microplane Premium Made in USA Zester Grater, 13", White

Reynolds Parchment Paper

Roasted Tomato Tart with Lemon Basil Ricotta

appetizers, snacks, lunch

American

 

• Grilled Summer Squash and Quinoa by That Recipe
• Japanese Kani Salad by A Kitchen Hoor's Adventures
• Pickled Red Onion Southwestern Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan White Bean Soup with Kale by Art of Natural Living
• Roasted Tomato Tarts with Lemon Basil Ricotta by Jolene's Recipe Journal
• Potato, Eggplant, Tomato, and Cheddar Gratin by Karen's Kitchen Stories
• Mexican Street Corn/Esquites by Magical Ingredients
• Grilled Nectarines with Goat Cheese by Rave About Food
• Summer Chicken Stew by A Day in the Life on the Farm