When summer cherry tomatoes are at their peak, this ricotta tart with cherry tomatoes is one of the best ways to showcase them. Sweet, colorful tomatoes roast gently on top of a creamy ricotta-Parmesan filling in a crisp almond flour tart shell. It’s easier to make than it looks and perfect for brunch, lunch, or a light summer dinner. Serve with a crisp green salad and a tangy vinaigrette for a simple, elegant meal.
Tarts can be intimidating because that often means rolling out pastry. But a press in crust? Far easier. And this one is gluten-free, made with almond flour and coconut flour. I It takes about 15 minutes to put together and another 16-18 minutes to bake.
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Why You'll Like This Recipe
- Seasonal and simple – A beautiful way to use peak summer cherry tomatoes.
- Light but satisfying – Creamy ricotta filling and crisp tart crust make it perfect for brunch, lunch, or a light dinner.
- Gluten-free crust – Made with almond and coconut flours—no rolling required!
Recipe Ingredients
Tart Crust
- Almond flour – Finely ground blanched almonds give the crust a tender, buttery texture. Naturally gluten-free.
- Coconut flour – A highly absorbent flour that helps bind and structure the crust without making it heavy.
- Unsalted butter – Adds rich flavor and moisture to the crust. Use unsalted for better control over the salt level.
- Egg yolk – Helps bind the dough and gives the crust a more tender, shortbread-like texture.
Ricotta Filling
- Ricotta cheese – Buy whole milk ricotta. Creamy and mild, it creates a soft, savory base for the tart filling.
- Grated Parmesan cheese – Adds sharp, salty depth and balances the richness of the ricotta.
- Egg – Binds the filling so it sets gently when baked.
- Herbs – Fresh basil leaves. See note below for herb variations.
- Ground black pepper – Adds a subtle kick and savory warmth.
- Cherry tomatoes, halved – Juicy and sweet; they roast beautifully on top of the tart.
Please see the recipe card for measurements, sea salt, and pepper.
Substitutions and Variations
- Herbs - Try thyme, oregano, or chives—or a mix. Fresh herbs work best, but dried can be used in smaller amounts.
- To substitute dried herbs for fresh, use 1 to 1 ½ teaspoons of dried herbs.
Chef's tip on fresh basil leaves: To chop fresh basil leaves, roll the leaves together into a cigar lengthwise, then slice crosswise into thin ribbons. The fancy culinary name is a chiffonade.
Recipe Instructions
Tart Crust
For the step-by-step instructions with photos, click here to see details for how to make the tart crust. You need a 9" tart pan with removable bottom. It can be made a day ahead, wrapped well, then filled with the ricotta and herbs and baked the day of serving. Use a silicone baking mat so the tart pan doesn’t slide around, and a half-size rimmed baking sheet for support.
- Combine all crust ingredients in a bowl and mix with a fork until it holds together.
- Pour crust ingredients into tart pan and distribute with fingers.
- Make a strong edge then flat bottom.
- Bake 15-17 minutes at 350°F until light golden brown. Cool to fill, then bake.
Ricotta Tart Filling
- Mix the ricotta cheese, parmesan, egg, herbs, salt and pepper, until smooth.
2. Pour the filling into the baked tart crust and distribute evenly.
3. 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. Bake tart, cool and enjoy.
Serving Suggestions
Serve this ricotta tart first course or a light meal paired with a big green salad with a tangy vinaigrette. 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.
Recipe FAQs
If your ricotta seems very wet, draining it in a fine mesh sieve or cheesecloth for 10–15 minutes helps avoid a watery filling. Many store-bought whole milk ricottas are ready to use and should not need draining.
Yes, grape tomatoes work well too—just slice them in half like you would with cherry tomatoes.
More Tart Recipes!
Tarts are so versatile, and with just one tart crust recipe, you can make sweet or savory tarts, for delicious desserts, light meals, or first courses.
Did You Make This Recipe?
If you make this ricotta tart, please comment and let me know how you liked it and how it worked for you. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
📖 Recipe
Ricotta Tart with Cherry Tomatoes
Ingredients
Tart Crust (see tart post for directions)
- 1 ½ cups almond flour or 6 ounces
- ½ cup coconut flour 2 ounces
- 7 tablespoons unsalted butter melted
- 1 large egg yolk whisked with a fork
- ¼ teaspoon sea salt
Tart Filling
- 1 ½ cups whole milk ricotta cheese 14 ounces
- ⅓ cup finely grated Parmesan cheese
- 1 large whole egg
- ¼ cup chopped basil leaves see note below for herb options
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 22-24 cherry tomatoes halved
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Instructions
Make the tart crust
- Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.Pour all of the crust mix into the tart pan and begin to press in the crust starting with creating a strong edge and the bottom last. To see full tart directions and photos please follow the link at the bottom of the recipe.
- 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 ricotta tart 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.
Notes
Nutrition
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Alyssa says
This is too beautiful to eat, but I think I'll try. I just wanted to let you know that I have a website (Simply Creative Recipes) where I showcase recipes I find and I am linking to this post if you don't mind. You take lovely pictures.
Sally Cameron says
Thanks Alyssa. Such a pretty name! Thanks for the compliments. I dont mind if you use a photo as long as you provide credit and a link back to my site. And please don't share the entire recipe. Happy cooking!
Ordinary Blogger (Rivki Locker) says
OOOH, this is pretty. I love press-in crusts - so much less fuss. Bookmarking this to try soon.
Sally says
Please report back if you do Rivki. I am always looking for feedback and so appreciate comments. Agreed, press-in crusts are so nice to make. I have two more recipe ideas for fall I am going to do with this crust. Will test when the weather cools down a bit.
Madonna/aka/Ms. Lemon says
A work of art Sally.
Sally says
Thanks Madonna. I think you will like this 🙂
Carlin Breinig says
This looks wonderful! Have to try it soon. Thanks.
Sally says
Hi Carlin, thanks. If you do, please report back.