Baskets of colorful cherry tomatoes overflowed at the market. They inspired me to create this savory cherry tomato and ricotta tart. Before summer tomatoes disappear, make this tart. It is easier than it looks. Your friends and family will think you are a culinary rock star.
Tarts can be imtimidating because that often means rolling out pastry. But a press in crust? Far easier. And this one is gluten-free, made with almond and coconut flours. I It takes about 12 minutes to put together and another 16-18 minutes to bake. You can even make it ahead of time. Just bake, cool and wrap until you want to fill and bake.
See the recipe card for the tart crust (link below) and tart filling.
1 tart crust recipe (made without sugar)
- Almond flour
- Coconut flour
- Unsalted butter
- Egg yolk
- Sea salt
- Whole milk ricotta cheese
- Grated Parmesan cheese
- Large egg
- Chopped basil leaves see note below for herb options
- Sea salt
- Ground black pepper
- Cherry tomatoes halved
- 9 ½" tart pan with removable bottom
- Rimmed baking sheet, half sheet size
For the Crust
Crust recipe adjustments: To make the crust a bit more savory (instead of sweet), I added an egg yolk, left out the sugar, and added 1 more tablespoon of unsalted butter.
For step-by-step directions on how to make the tart crust, see this post. You will need a 9 ½-inch fluted tart pan with a removable bottom.
It’s also nice to have a silicone baking mat so the tart pan doesn’t slide around, and a half-size rimmed baking sheet for support.
I first baked this using 1 tablespoon of fresh chopped thyme leaves and chopped chives. I've used fresh basil and added the Parmesan for more of an Italian flavor profile. Both were delicious. You could also use fresh chopped oregano instead of the basil.
To chop fresh basil leaves, roll the leaves together into a cigar then sliced crosswise into ribbons.
To substitute dried herbs for fresh, use 1 to 1 ½ teaspoons of dried herbs.
Make the Tart Filling
After you bake and cool your tart crust, make the filling. Stir whole milk ricotta cheese with an egg, fresh basil, a little grated Parmesan plus salt and pepper.
To fill the crust, simply pour in the filing and smooth to the edges.
To complete the tart, top filling with halved cherry tomatoes, cut side down. You can use all of one color or a variety of colors for a great visual effect.
Bake tart, cool and enjoy as first course or a light meal paired with a big green salad. The tart can be served warm or cool, but the flavors are more pronounced when it is warm.
While you can make the tart crust the day ahead, and even mix the filling, after baking it is best enjoyed the same day.
For more of a meal, add a big tossed green salad with a Balsamic vinaigrette.
Cherry Tomato Tart
Tart Crust (see tart post for directions)
- 1 ½ cups almond flour or 5 ½ ounces
- ½ cup coconut flour 2 ¼ ounces
- 7 tablespoons unsalted butter melted
- 1 large egg yolk whisked with a fork
- ¼ teaspoon sea salt
- 1 ½ cups whole milk ricotta cheese 14 ounces
- ⅓ cup grated Parmesan cheese
- 1 large egg
- ¼ cup chopped basil leaves see note below for herb options
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 22-24 cherry tomatoes halved
Make the tart crust
- See the directions on that tart post.
- Pre-heat oven to 350º. Place a silicone liner on a baking sheet to prevent the tart pan from sliding if you have one. If not, just be very careful wtih the tart.
Fill and bake the tart
- In a medium bowl, whisk together the ricotta, Parmesan and egg until smooth. Stir in basil, salt and pepper. Pour filling into the tart crust, spread to the edges and top with halved cherry tomatoes, cut side down. Start at the outer edge, work around the tart pan, then fill in the center.
- Bake tart approximately 22-25 minutes, until tomatoes are wrinkled and the cheesy part is just starting to brown. Timing will depend on your oven. When tart is done, remove and cool on a wire baking rack. Serve warm or at room temperature. It can even be served chilled but the flavors are more pronounced when tart is warm.