Pinterest Image is the kind of dish that looks like it took all afternoon but actually comes together in under an hour. A buttery store-bought puff pastry base gets topped with whipped ricotta, slow-roasted cherry tomatoes, and a shower of fresh basil for a tart that's as photogenic as it is delicious.
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The trick is roasting the tomatoes first so their juices concentrate into jammy, sweet little gems instead of turning the pastry soggy. While they blister in the oven, you whip the ricotta until airy and season it with lemon zest and garlic, giving the tart a bright, creamy contrast.
Serve it warm or at room temperature for brunch, a light dinner with a green salad, or as an appetizer cut into small squares. It's the sort of recipe that earns a permanent spot in your rotation after one bite.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 14 oz / 400g) frozen puff pastry, thawed
Thaw overnight in the fridge for the flakiest result. If you can't find puff pastry, use a sheet of all-butter pie dough, though the texture will be more crumbly than flaky.
2 pints (about 20 oz / 570g) cherry or grape tomatoes, halved
Mix red and yellow varieties for a prettier tart. If cherry tomatoes are out of season, use halved Roma tomatoes and roast them 5 minutes longer.
1 1/2 cups (about 12 oz / 340g) whole-milk ricotta
Whole-milk ricotta gives the creamiest texture; part-skim works but will be slightly grainy. Drain it in a fine-mesh sieve for 10 minutes if it looks watery.
1 large egg, beaten, for egg wash
Brush the pastry border with egg wash for a glossy golden finish. A splash of milk whisked with the egg works if you're short on eggs.
2 tbsp extra-virgin olive oil
Use a fruity olive oil for drizzling over the tomatoes. Avocado oil is a fine neutral substitute if you prefer a milder flavor.
2 cloves garlic, finely grated
Fresh garlic is essential here; jarred garlic tastes flat. Use a microplane for the smoothest incorporation into the ricotta.
1 tsp lemon zest (from about 1 lemon)
Zest only the yellow part of the peel to avoid bitterness. Lime zest works in a pinch for a slightly sharper edge.
1/2 cup (about 1 oz / 30g) freshly grated Parmesan
Grate Parmesan fresh for the best melt; pre-shredded cheese contains anti-caking agents. Pecorino Romano is a sharper substitute.
1/3 cup (about 1/2 oz / 15g) fresh basil leaves, torn
Tear basil rather than chop it to avoid bruising the leaves. Add it after baking so it stays bright green and fragrant.
1/2 tsp kosher salt, plus more for tomatoes
Kosher salt is less salty by volume than table salt; adjust if using fine salt. Flaky sea salt makes a lovely finishing touch.
1/4 tsp freshly ground black pepper
Freshly ground pepper has far more aroma than pre-ground. White pepper works if you want to avoid dark flecks.
Tips & Tricks
Dry the tomatoes well
Pat halved tomatoes dry with paper towels before roasting so they concentrate rather than steam, and never pile them on the pastry straight from the pan.
Keep the pastry cold
Work with chilled puff pastry and return it to the fridge if it softens; cold butter layers are what create the signature flaky rise.
Score a border
Use a paring knife to lightly score a 1-inch border around the pastry and prick the center with a fork so it doesn't balloon up under the filling.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat the oven to 425°F (220°C) with a rack in the middle position. Line two baking sheets with parchment paper so nothing sticks.
2. Roast the tomatoes
Toss the halved tomatoes with olive oil, 1/4 tsp salt, and pepper, then arrange cut-side up on a baking sheet. Roast at 425°F (220°C) for 20 to 22 minutes, until the edges are wrinkled and the cut sides look jammy and lightly blistered.
3. Whip the ricotta
While the tomatoes roast, pulse the ricotta, garlic, lemon zest, Parmesan, and remaining 1/4 tsp salt in a food processor for about 2 minutes, until smooth and fluffy. Taste and adjust the salt.
4. Prep the pastry
Roll the chilled puff pastry on a lightly floured surface into a roughly 10×14-inch rectangle and transfer it to the second parchment-lined sheet. Score a 1-inch border with a paring knife and prick the center all over with a fork.
5. Assemble the tart
Spread the whipped ricotta evenly inside the scored border, then arrange the roasted tomatoes on top in a single layer, cut-side up. Brush the border with beaten egg.
6. Bake until golden
Bake at 425°F (220°C) for 22 to 25 minutes, until the pastry is puffed and deep golden brown and the edges are bubbling. The center should look set, not wet.
7. Finish and rest
Scatter the torn basil over the hot tart and let it rest 5 minutes on the pan. Slice with a sharp knife and serve warm or at room temperature.
Delicious Variations
Mediterranean Twist
Swap the ricotta for hummus and add sliced olives, red onion, and a drizzle of tahini before baking.
Caprese Style
Layer fresh mozzarella pearls and roasted tomatoes, then finish with a balsamic glaze and basil after baking.
Savory Breakfast Tart
Scatter crumbled cooked sausage and a handful of spinach over the ricotta before adding the tomatoes for a hearty brunch version.
How to Store Pinterest Image
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days; the pastry will soften slightly but the flavor stays great.
Freezer
Freeze baked slices wrapped tightly in foil for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat on a baking sheet at 350°F (175°C) for 8 to 10 minutes to re-crisp the pastry; avoid the microwave, which makes it soggy.
Frequently Asked Questions
Q: Can I make this tomato tart ahead of time?
Yes, you can roast the tomatoes and whip the ricotta up to 24 hours ahead and store them separately in the fridge. Assemble and bake the tart the day you plan to serve it for the crispiest pastry.
Q: Why is my puff pastry soggy on the bottom?
Soggy pastry usually means the filling was too wet or the pan wasn't hot enough. Dry the tomatoes thoroughly, drain watery ricotta, and bake on a preheated sheet at the full 425°F (220°C).
Q: Can I use fresh tomatoes instead of roasted?
You can, but fresh tomatoes release a lot of water and can make the crust soggy. If using fresh, slice them thin, salt them for 15 minutes, and pat dry before layering.
Q: What can I substitute for ricotta?
Whole-milk cottage cheese blended smooth, cream cheese, or whipped goat cheese all work well. Goat cheese gives a tangier, more assertive flavor that pairs nicely with the sweet tomatoes.
Q: How do I know when the tart is fully baked?
The pastry should be puffed and deep golden brown with bubbling edges, and the center should look set rather than wet. If the border browns too fast, tent it loosely with foil.
If you make this Pinterest Image tart, snap a photo before it disappears and tag me so I can see your beautiful bake. Save this recipe to your boards and share it with someone who needs an easy showstopper in their life!
Pinterest Image
Pinterest Image is a golden, flaky roasted tomato tart with whipped ricotta and basil that turns pantry staples into a stunning centerpiece.
🧂 Ingredients
- 1 sheet (about 14 oz / 400g) frozen puff pastry, thawed
- 2 pints (about 20 oz / 570g) cherry or grape tomatoes, halved
- 1 1/2 cups (about 12 oz / 340g) whole-milk ricotta
- 1 large egg, beaten, for egg wash
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, finely grated
- 1 tsp lemon zest (from about 1 lemon)
- 1/2 cup (about 1 oz / 30g) freshly grated Parmesan
- 1/3 cup (about 1/2 oz / 15g) fresh basil leaves, torn
- 1/2 tsp kosher salt, plus more for tomatoes
- 1/4 tsp freshly ground black pepper
📋 Instructions
- 1Heat the oven — Preheat the oven to 425°F (220°C) with a rack in the middle position. Line two baking sheets with parchment paper so nothing sticks.
- 2Roast the tomatoes — Toss the halved tomatoes with olive oil, 1/4 tsp salt, and pepper, then arrange cut-side up on a baking sheet. Roast at 425°F (220°C) for 20 to 22 minutes, until the edges are wrinkled and the cut sides look jammy and lightly blistered.
- 3Whip the ricotta — While the tomatoes roast, pulse the ricotta, garlic, lemon zest, Parmesan, and remaining 1/4 tsp salt in a food processor for about 2 minutes, until smooth and fluffy. Taste and adjust the salt.
- 4Prep the pastry — Roll the chilled puff pastry on a lightly floured surface into a roughly 10×14-inch rectangle and transfer it to the second parchment-lined sheet. Score a 1-inch border with a paring knife and prick the center all over with a fork.
- 5Assemble the tart — Spread the whipped ricotta evenly inside the scored border, then arrange the roasted tomatoes on top in a single layer, cut-side up. Brush the border with beaten egg.
- 6Bake until golden — Bake at 425°F (220°C) for 22 to 25 minutes, until the pastry is puffed and deep golden brown and the edges are bubbling. The center should look set, not wet.
- 7Finish and rest — Scatter the torn basil over the hot tart and let it rest 5 minutes on the pan. Slice with a sharp knife and serve warm or at room temperature.
