Cheese Tart with Roasted Cherry Tomatoes

A savory cheese tart combines a crisp pastry crust with creamy cheese and juicy tomatoes for a simple but elegant vegetarian dish.
It offers steady energy while remaining light but satisfying.
Cherry tomatoes become naturally sweeter as they roast, creating a delicious contrast with the savory cheese filling.
Fresh herbs add brightness and Mediterranean-inspired flavor to every slice.
Serve it warm or at room temperature for brunch, lunch, or a light dinner.
It’s also a beautiful addition to a holiday or weekend table.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Cheese Tart with Roasted Cherry Tomatoes

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Make this savory cheese and cherry tomato tart in just 50 minutes with creamy ricotta, mozzarella, and simple ingredients. Perfect for brunch, a light vegetarian dinner, or weekend entertaining.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course, Snack

Cuisine: American

Calories: 344

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 sheet refrigerated pie crust or puff pastry
• 2 cups cherry tomatoes halved
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk
• 1 clove garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil or parsley chopped

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Equipment

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Round baking Pan

Cooking Instructions

 

1. Preheat the oven to 375°F (190°C).
2. Fit the pastry into a 9-inch tart pan and gently press it along the bottom and sides. Trim any excess pastry.
3. Toss the cherry tomatoes with olive oil and a small pinch of salt and black pepper.
4. In a bowl, combine the ricotta, mozzarella, Parmesan, eggs, milk, garlic, oregano, thyme, salt, and black pepper.
5. Mix until the cheese filling is well combined.
6. Spread the filling evenly over the pastry crust.
7. Arrange the cherry tomato halves over the top, cut sides facing upward.
8. Bake for 30-35 minutes until the filling is set, the tomatoes are roasted, and the crust is golden.
9. Let the tart rest for 10 minutes before removing it from the pan.
10. Garnish with fresh basil or parsley, slice, and serve warm or at room temperature.

Nutrition

Calories: 344kcalCarbohydrates: 19gProtein: 15gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 105mgSodium: 428mgPotassium: 263mgFiber: 1gSugar: 2gVitamin A: 830IUVitamin C: 13mgCalcium: 272mgIron: 2mg

Notes

Pat the cherry tomatoes dry after cutting to prevent excess moisture from making the tart soggy.
Ricotta creates a soft filling, while mozzarella and Parmesan add flavor and a golden finish.
Add spinach, caramelized onions, or roasted peppers for different variations.
Puff pastry creates a lighter, flakier tart, while pie crust gives it a firmer base.
Leftovers can be refrigerated for up to 3 days.

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