Crispy puff pastry, roasted cherry tomatoes, and a creamy ricotta cheese filling combine in this tomato ricotta quiche tart recipe. The combination of sweet roasted tomatoes, cheese filling, and crisp pastry makes an excellent main dish for vegetarians with a side salad. It can also be served as an easy appetizer as part of an elegant dinner.
To make this tomato ricotta tart, you begin by lining a cake pan with puff pastry before filling it with a mixture of ricotta, eggs, parmesan, sour cream, salt, and pepper. Then, it gets studded with ripe cherry tomatoes before being baked in the oven. Served warm and garnished with basil, this tart is the perfect taste of summer!
What is Tomato Ricotta Quiche Tart?
This tomato ricotta tart is a wonderful savory tart comprising a ricotta cheese filling, cherry tomatoes, and a puff pastry crust. By using store-bought puff pastry, you can make this recipe extra easy as the pastry simply needs to be thawed before using it to assemble your tart.
While you may see savory tart recipes that are freeform like galettes or made in fluted tart tins, this one is baked in a springform pan. This ensures that the sides are high enough to hold the cheese filling and that it is easy to remove.
Pro Tips
- Keep the puff pastry cold in the fridge until you are ready to use it.
- Use a whisk when mixing the filling as this will ensure it combines smoothly.
- If you don’t have cherry tomatoes, you could use grape tomatoes instead. Alternatively, you could also use chopped tomatoes as long as you remove the seeds and pulp so they aren’t too wet on top of the ricotta mixture.
- You will be able to tell that the tart is properly baked when the filling is set but jiggles slightly in the middle and the pastry is golden brown.
Frequently Asked Questions
What Can I Serve With the Tomato Ricotta Tart?
This tomato ricotta tart can easily be served on its own or alongside a fresh green salad. However, if you are having it for breakfast, feel free to serve it alongside other breakfast fare such as bacon and eggs as well.
Can I Replace Cherry Tomatoes With Large Tomatoes?
Yes, you definitely could although the look of the tart won’t be quite the same. If you choose to use large tomatoes, you should deseed them and remove the pulp so they aren’t too wet. Chopping the tomatoes into large pieces will ensure you get large bites of tomato with the creamy ricotta filling.
Can I Add Other Herbs to Tomato Ricotta Tart?
Absolutely! Prior to baking the tart, consider sprinkling it with Italian seasoning or finely chopped rosemary. Meanwhile, for serving, if you don’t have basil, you could garnish it with parsley instead.
How to Store Tomato Ricotta Tart
If you have leftover tomato ricotta tart, you can store sliced wedges in a sealed container or simply cover the serving platter with plastic wrap before storing it in the fridge. Then, when you are ready to serve the tart again, simply warm the slices up in your oven, air fryer, or microwave.
Ingredients
How to Make Tomato Ricotta Quiche Tart
Roll out the puff pastry and place it in a springform pan. Preheat the oven to 375 F (190 C).
Roll out the puff pastry and place it in a springform pan. Preheat the oven to 375 F (190 C).
In a bowl, mix the ricotta with the eggs, sour cream, parmesan, salt, and pepper until combined.
In a bowl, mix the ricotta with the eggs, sour cream, parmesan, salt, and pepper until combined.
Pour the mixture in the crust and stud it with cherry tomatoes. Bake in the oven for 50 minutes.
Pour the mixture in the crust and stud it with cherry tomatoes. Bake in the oven for 50 minutes.
Serve garnished with basil.
Serve garnished with basil.
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