Why You’ll Love This Cherry Tomato and Ricotta Mini Tarts

Hey there, fellow food lovers! Are you craving something utterly delicious, incredibly easy, and visually stunning? Look no further than these delightful cherry tomato and ricotta mini tarts! These little bites of heaven are perfect for a sophisticated appetizer, a charming brunch treat, or even a light and flavorful lunch. Imagine the burst of juicy cherry tomatoes, the creamy richness of ricotta, the subtle tang of Parmesan – all nestled in a flaky pastry crust. It’s a symphony of textures and tastes that will leave you wanting more.

What makes these mini tarts so special? First, the incredible flavor combination! The sweetness of the cherry tomatoes perfectly complements the savory ricotta and Parmesan. The fresh herbs add a beautiful aromatic touch, while a hint of lemon zest (optional, but highly recommended!) brightens everything up. Secondly, these tarts are remarkably quick to assemble. Whether you’re using store-bought mini tart shells or making your own from puff pastry, the entire process is surprisingly straightforward. And finally, the presentation! These mini tarts are undeniably elegant, making them ideal for impressing guests or simply treating yourself to a little something special. Prepare to be transported to a culinary paradise with each delightful bite – you’ll savor the creamy texture, the burst of juicy tomatoes, and the overall delightful experience. Trust me, you’ll want to make these again and again!

What You’ll Need

Here’s a rundown of the ingredients that will bring your culinary dreams to life:

Ricotta cheese (whole milk preferred): The creamy heart of these tarts! Whole milk ricotta offers the richest, most decadent texture.
Grated Parmesan cheese: Adds a sharp, salty counterpoint to the sweetness of the tomatoes and creaminess of the ricotta.
Egg: Acts as a binder, holding the filling together beautifully.
Lemon zest (optional): A touch of brightness and citrusy zing to elevate the flavor profile.
Garlic clove, finely minced or grated: Provides a subtle savory depth.
Salt and freshly ground pepper: Essential for seasoning and enhancing the flavors.
Fresh herbs (e.g., thyme, basil, or chives), chopped: Adds fresh, herbaceous notes. Basil pairs particularly well with tomatoes.
Cherry tomatoes, halved: The star of the show! Juicy, sweet, and bursting with flavor.
Olive oil, for drizzling: A touch of healthy fat and Mediterranean flair.
Fresh basil leaves, for garnish: Adds a vibrant pop of color and extra herby flavor.
Puff pastry (1 sheet, thawed) or pre-made mini tart shells: Your choice of crust – convenience or homemade goodness!
Optional garnish: Balsamic glaze or a drizzle of honey: For a touch of sweet and savory magic.

Step-by-Step Instructions

Let’s get baking! Follow these easy steps to create your own culinary masterpiece:

Preheat your oven: Preheat your oven to 375°F (190°C). This ensures your tarts bake evenly and achieve that perfect golden-brown crust.
Prepare the filling: In a medium bowl, gently combine the ricotta cheese, Parmesan cheese, egg, lemon zest (if using), minced garlic, salt, pepper, and chopped fresh herbs. Mix until everything is well incorporated, but be careful not to overmix, as this can make the ricotta tough. Tip: Taste the mixture and adjust seasonings as needed. A pinch of red pepper flakes adds a nice kick for those who like a little heat!
Assemble the tarts: If using puff pastry, roll it out slightly and use a 3-inch cookie cutter or knife to cut out circles. Gently press each circle into a mini muffin tin or tart pan. If using pre-made mini tart shells, skip this step! Tip: Blind bake your pastry shells for 10 minutes before filling to prevent a soggy bottom.
Fill the tarts: Spoon the ricotta mixture into each tart shell, filling them about ¾ full. Arrange halved cherry tomatoes on top of the filling. Drizzle lightly with olive oil.
Bake: Bake for 15-20 minutes, or until the crust is golden brown and the filling is set. Keep a close eye on them towards the end of baking time – ovens vary!
Cool and garnish: Let the mini tarts cool slightly in the pan before gently removing them. Garnish with fresh basil leaves and a drizzle of balsamic glaze or honey (optional). Tip: Allow the tarts to cool completely before serving for the best texture and to prevent a messy presentation.

Tips for Success

Here are a few handy tips to ensure your cherry tomato and ricotta mini tarts turn out perfectly every time:

Don’t overmix the filling: Overmixing can make the ricotta tough. Gently combine the ingredients until just incorporated.
Blind bake your pastry shells (if using puff pastry): This prevents a soggy bottom. Prick the bottom with a fork before baking.
Use ripe, flavorful cherry tomatoes: The quality of your tomatoes will greatly impact the overall taste of your tarts.
Adjust seasoning to your taste: Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile.
Let them cool completely before serving: This allows the filling to set and prevents a messy presentation.

Variations to Try

Feeling adventurous? Here are some fun variations to spice things up:

Add some spice: A pinch of red pepper flakes adds a delightful kick.
Experiment with herbs: Try oregano, rosemary, or a mix of your favorite herbs.
Vegetarian option: These tarts are already vegetarian-friendly! Ensure your puff pastry is vegetarian as well.
Gluten-free: Use a gluten-free puff pastry or pre-made gluten-free mini tart shells.
Different cheeses: Goat cheese or a creamy Italian cheese could be delicious substitutes for ricotta.

Storing and Reheating

These mini tarts are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through. For best results, avoid reheating in the microwave, as this can make the crust soggy.

You can also freeze these mini tarts before baking. Assemble the tarts as directed, but don’t bake them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. To bake from frozen, add 5-7 minutes to the baking time.

Frequently Asked Questions

Here are some frequently asked questions about these delectable mini tarts:

Q: Can I substitute the ricotta cheese? A: Yes, you can experiment with other creamy cheeses like goat cheese or mascarpone. The flavor profile will change slightly, but the tarts will still be delicious.
Q: How long do the tarts keep? A: These tarts are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container. Frozen unbaked tarts can last for up to 3 months.
Q: Can I make these ahead of time? A: Yes, you can assemble the tarts ahead of time and bake them just before serving. If freezing, freeze them unbaked.
Q: What if I don’t have fresh herbs? A: You can use dried herbs instead, but use about 1/3 of the amount called for in the recipe. The flavor will be slightly less intense.
Q: Can I use different types of tomatoes? A: While cherry tomatoes work best for their size and sweetness, you can experiment with other small tomatoes such as grape tomatoes or even use diced Roma tomatoes.

The Final Word

These cherry tomato and ricotta mini tarts are a delightful treat that’s perfect for any occasion. The combination of sweet, juicy tomatoes, creamy ricotta, and flaky pastry is simply irresistible. The ease of preparation and the beautiful presentation make them ideal for both weeknight dinners and special gatherings. So, gather your ingredients, follow the simple instructions, and prepare to be amazed by how much flavor these little tarts pack! Don’t forget to share your creations and leave a comment below letting me know how yours turned out. Happy baking!

Cherry Tomato and Ricotta Mini Tarts

Savory mini tarts with a creamy ricotta filling and sweet cherry tomatoes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 12 tarts

Calories 200 kcal

Equipment

Baking Sheet
Mixing bowl

Ingredients

Filling

1 cup ricotta cheese (whole milk preferred)
0.25 cup grated Parmesan cheese
1 egg
1 lemon zest (optional)
1 garlic clove finely minced or grated
1 tablespoon fresh herbs (thyme, basil, or chives), chopped

Crust & Toppings

1 sheet puff pastry thawed
1.5 cups cherry tomatoes halved
1 olive oil for drizzling
1 fresh basil leaves for garnish

Instructions

Preheat oven to 400°F (200°C).
In a bowl, combine ricotta, Parmesan, egg, lemon zest (if using), minced garlic, salt, pepper, and fresh herbs. Mix well.
If using puff pastry, roll it out slightly and cut into 12 mini tart shapes. If using pre-made shells, skip this step.
Fill each tart shell with the ricotta mixture.
Top each tart with halved cherry tomatoes.
Drizzle with olive oil and bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
Garnish with fresh basil leaves.
Optional: Drizzle with balsamic glaze or honey before serving.

Notes

These tarts are best served warm.

Delightful Cherry Tomato and Ricotta Mini Tarts Recipe