Cherry Tomato Tart with Burnt Scallion Ricotta

Ah, the smell of fresh tomatoes and flaky pastry wafting through the kitchen! There's something so comforting about a homemade tart, especially one that is as vibrant and delicious as this Cherry Tomato Tart with Burnt Scallion Ricotta. It's perfect for a quick weeknight dinner, a light lunch, or even a delightful appetizer for your next gathering. Trust me, you’ll want to keep this recipe in your back pocket for those times when you want to impress without spending all day in the kitchen!

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Prep Time 15

Cook Time 30

Total Time 45

Course: Appetizer, Dinner

Cuisine: American, Italian-Inspired

Ingredients Method Notes

Ingredients

For the Tart

1 sheet puff pastry this flaky base is the star of your tart
2 cups cherry tomatoes fresh and juicy, they add a burst of flavor
2 tbsp olive oil a drizzle to enhance the tomatoes
Salt and pepper essential for seasoning to taste
1 cup ricotta cheese creamy and delicious, it pairs perfectly with the scallions
4 scallions char them for a smoky flavor that's irresistible
1 tbsp balsamic vinegar adds a tangy depth to the ricotta mix
Fresh basil leaves for a beautiful garnish and aromatic touch

Method

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Roll out the puff pastry on a lightly floured surface until it fits your tart pan. Place the pastry in the pan and trim the edges for a neat finish.
Step 3: Arrange the halved cherry tomatoes on top of the pastry, cut side up. Drizzle them with olive oil and season generously with salt and pepper.
Step 4: Pop the tart into the oven and bake for 25-30 minutes, until the pastry is golden and the tomatoes are slightly blistered.
Step 5: While the tart is baking, heat a skillet over medium-high heat. Add the chopped scallions and cook them until they are nicely charred, about 5-7 minutes. Remove them from the heat and let them cool.
Step 6: In a mixing bowl, combine the ricotta cheese, the burnt scallions, and balsamic vinegar. Stir until smooth and season with salt and pepper to taste.
Step 7: Once the tart is out of the oven and has cooled slightly, spread the burnt scallion ricotta mixture over the top.
Step 8: Garnish with fresh basil leaves before serving, and get ready for everyone to rave about it!

Notes

Leftovers? No problem! To store your tart, cover it tightly and place it in the fridge. It will stay fresh for about 3 days. To reheat, pop it back in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.