Cherry Tomato, Caramelized Onion and Herbed Ricotta Tart

Cherry Tomato, Caramelized Onion and Herbed Ricotta Tart

Made with Cherry

Mutti® Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

30 min (PREP TIME: 30 min)


4 to 6  as a main, 12 as a starter


  • 1 14-oz Can Mutti ® Cherry Tomatoes (Ciliegini), drained
  • 2 tsp. extra virgin olive oil
  • ½ tsp. granulated garlic
  • kosher salt and freshly ground black pepper
  • 1½ cups good-quality ricotta, excess liquid strained, if necessary
  • 1 Tbs. lemon zest
  • Flour, as needed
  • 1 sheet puff pastry, defrosted according to package directions
  • 1 large egg, lightly beaten with 1 Tbs. water
  • ½ cup caramelized onions
  • 1 Tbs. Coarsely chopped mixed tender herbs, such as thyme, basil, and sage
  • Flaky sea salt
  • Balsamic glaze (optional)
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  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. In a small bowl, combine the cherry tomatoes with the oil, ¼ tsp. granulated garlic, ¼ tsp. salt, and ¼ tsp. pepper. Set aside. In a medium bowl, combine the ricotta with 1 tsp. lemon zest, the remaining ¼ tsp. granulated garlic, ½ tsp. salt, and a few grinds of pepper. Set aside.
  3. On a lightly floured piece of parchment, roll the pastry into a 12x12-inch square. Slide the parchment onto a large rimmed baking sheet. Brush the pastry all over with the egg wash. Score the pastry 1 inch from the edge on all sides to create a border. Bake the pastry until the center is light golden, 15 to 17 minutes, piercing any puffed parts in the center with a paring knife. Let cool completely.
  4. Dollop the ricotta evenly over the pastry, avoiding the borders (do not spread). Distribute the caramelized onions evenly around and on top of the ricotta, letting some of the ricotta show through. Nestle the cherry tomatoes evenly over the tart, pressing them down lightly. Return to the oven and bake until the topping is warmed through, about 10 minutes. Transfer to a cutting board, garnish evenly with the remaining 2 tsp. zest, the herbs, flaky sea salt, and a drizzle of balsamic glaze, if using. Slice, and serve.

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Also made with: Cherry

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