Ingredients
Equipment
Mixing Bowl
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09/11/2026 10:29 am GMT
Mixing bowl
Quiche Baking Dish
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09/11/2026 12:27 pm GMT
Round baking Pan
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Fit the pastry into a 9-inch tart pan and gently press it along the bottom and sides. Trim any excess pastry.
- Toss the cherry tomatoes with olive oil and a small pinch of salt and black pepper.
- In a bowl, combine the ricotta, mozzarella, Parmesan, eggs, milk, garlic, oregano, thyme, salt, and black pepper.
- Mix until the cheese filling is well combined.
- Spread the filling evenly over the pastry crust.
- Arrange the cherry tomato halves over the top, cut sides facing upward.
- Bake for 30-35 minutes until the filling is set, the tomatoes are roasted, and the crust is golden.
- Let the tart rest for 10 minutes before removing it from the pan.
- Garnish with fresh basil or parsley, slice, and serve warm or at room temperature.
Nutrition
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.
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.