Cherry Tomato Tart

Cherry tomatoes are a main highlight of summer – small bursts of fresh, bright flavor. This savory tart is almost too beautiful to eat but delicious to share with others.

LEVEL: Intermediate
YIELD: 6-8 each


  • ½ pkg (1 sheet)  Puff pastry
  • 25 each                 Cherry tomatoes, cut in halves
  • 5 oz                        Ricotta
  • 5 oz                        Mascarpone, softened
  • ¼ cup                   Parmesan, finely grated parmesan
  • 2 tsp                      Thyme, minced
  • 2 tsp                      Chives, minced
  • To taste                Salt and pepper
  • 1 each                   Egg, large
  • ½ tsp                   Water

Method of Preparation

  1. Preheat oven to set temperature on Convection Bake mode (375°F).
  2. Unroll one sheet of puff pastry from package. Fit dough into a 9-inch removable-bottom tart pan. Prick bottom using a fork.
  3. Place a 13-inch piece of parchment paper over dough; fill with pie weights or dried beans.
  4. Bake tart shell for about twenty minutes. Remove parchment and pie weights. Bake for another 5-7 minutes or until golden brown. Set aside on cooling rack.
  5. Using multiple paper towels on a baking sheet, dry cherry tomato halves and sprinkle lightly with salt.
  6. Combine remaining ingredients except for egg and water in a medium-sized bowl. Spread in bottom of cooled tart shell. Using hands, pat cherry tomato halves over filling, with flat seeded side visible.
  7. Make an egg wash by whisking water and egg until combined. Brush on edges of tart shell.
  8. Bake for about 30 minutes.
  9. Cool for 20-30 minutes. Using a paper towel, dry out any excess tomato juices by dapping the top of filling.
  10. Remove from tart pan and serve with fresh basil leaves for garnish.

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