Burst Tomato, Hot Honey & Ricotta Tart.
This delicious tomato hot honey ricotta tart is a dream! Flaky, crisp crust, melty cheese, creamy ricotta, burst garlicky tomatoes, basil, and parmesan come together before a drizzle of hot honey is added on top. It’s delish!
Another day in the chronicles of my puff pastry life.
If you’re wondering just how many puff pastry recipes I can share, well… me too! This burst tomato ricotta tart is SO easy and delicious. Kind of like a white pizza, but a little fancier. Packed with fabulous flavor, very easy and looks super pretty too.
Which makes it a win all around!
I just can’t help it with the puff pastry recipes. It’s easily the BEST store-bought ingredient I get and it’s incredibly versatile. I think what makes it so special is that it looks beautiful, it tastes wonderful and it instantly elevates almost any recipe.
Maybe it’s the shiny crust or the flaky layers. But it looks prettier than traditional pizza. It looks fancier and at the same time, like you tried harder. But really, you didn’t try at all. Because it’s EASY!
Embarrassingly easy, in fact.
I tell my secrets for puff pastry all the time, but if you’re new here, they are worth mentioning again.
First, it’s best to use refrigerated puff pastry that rolls out into a large triangle. I prefer it over the pre-perforated frozen kind. If frozen is all you can find, it will still work! It may just not look *quite* as pretty.
Next, it’s very important to not overload the toppings. Additionally, whatever toppings you do use should be very evenly spaced out.
For instance, ricotta is a heavier ingredient. Instead of spreading ricotta all over the crust, I do a few dollops here and there. They are spaced out nicely around the crust, therefore not weighing down any specific section. Same with the tomatoes that go on top!
It’s also important to do thin layers of everything. Cheeses, sauces, pestos – whatever toppings you’re using, keep them light and easy. This will help the crust bake evenly – and frankly, help it bake fully!
If the toppings are too heavy, they will keep the bottom layer of pastry from fully baking. So keep things even, light and, well… perfect.
Like this tart!
To make this, I do a quick burst of the tomatoes in a skillet with some garlic. It adds wonderful flavor and is really nice this time of year, when tomatoes tend to resemble an orange rock instead of a garden gem. It only takes a few minutes and I suggest not skipping it!
I like to sprinkle a little base of grated cheese on the puff pastry, and then do dollops of the ricotta all around. I really love this ricotta con latte and have been using it nonstop for well over a year. It is so rich and thick. It makes ricotta feel very special!
The other thing I love about a puff pastry pizza or tart: this can be made in less than 40 minutes. Maybe even 30! It will take 15 to 20 minutes in the oven, and bursting the tomatoes will take 5 to 10 minutes. Quick quick quick!
When it comes out of the oven, the most important part is a hot honey drizzle. You can mess this up and you shouldn’t skip it. It adds everything! Plus, a sprinkle of basil and parmesan.
The whole tart is creamy, cheesy, savory, flaky, tart, sweet and spicy. I don’t need anything more!
Tomato Hot Honey Ricotta Tart
Burst Tomato Ricotta Puff Pastry Tart
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- hot honey, for drizzling
- fresh basil, for topping
- parmesan cheese, for topping
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the tomatoes, garlic and a pinch of salt and pepper. Cook, stirring often, until the tomatoes just start to burst, about 5 minutes. They will burst more in the oven!
- Place the sheet of puff pastry on the parchment paper and poke it all over with a fork.
- Sprinkle the grated cheese on top. Dollop the ricotta in small dollops all around, evenly dispersed. Add the tomatoes on top, evenly. Don’t load on toppings - less is more and will help the puff pastry cook better.
- Brush the egg wash around the edges of the puff pastry.
- Bake for 15 to 20 minutes, or until golden, bubbly and flaky. Make sure the middle is cooked through.
- When finished, remove the puff pastry. Drizzle with hot honey. Sprinkle with parmesan and basil. Slice and serve!
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One Comment on “Burst Tomato, Hot Honey & Ricotta Tart.”
I will absolutely be making this. It looks amazing and I love your puff pastry recipes. Because I can only buy the frozen kind I bake it in the oven for you a few minutes without the toppings. It helps it to bake all the way through.