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If you're looking for a dish that embodies the essence of summer and showcases vibrant flavors, the Roasted Cherry Tomato Tart is your perfect answer. This delightful tart combines the sweetness of roasted cherry tomatoes with the richness of cheese, all enveloped in a flaky, buttery puff pastry base. Not only is it visually stunning, but it is also incredibly versatile, making it suitable for a variety of occasions—from casual family dinners to elegant gatherings or brunches with friends.

Roasted Cherry Tomato Tart

Discover the essence of summer with this delightful Roasted Cherry Tomato Tart recipe. Combining sweet roasted cherry tomatoes with creamy cheeses in a flaky puff pastry, this dish is perfect for any gathering, from casual family dinners to elegant brunches. With simple ingredients and easy steps, you'll create a visually stunning tart that is packed with flavor. Impress your guests and indulge in this savory delight that showcases fresh, seasonal ingredients. Enjoy it warm or at room temperature for a satisfying treat!
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Ingredients
  

1 sheet of puff pastry (thawed)

2 cups cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon fresh thyme leaves (plus extra for garnish)

1 clove garlic, minced

Salt and pepper, to taste

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg (for egg wash)

Fresh basil leaves (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes: In a medium bowl, combine the halved cherry tomatoes, olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper. Toss until the tomatoes are well-coated. Spread the mixture evenly on a baking tray and roast in the preheated oven for about 15-20 minutes, or until the tomatoes are softened and slightly caramelized. Remove from the oven and set aside.

      Prepare the Puff Pastry: While the tomatoes are roasting, roll out the puff pastry on a lightly floured surface to fit a tart pan (approx. 9-inch diameter). Carefully place the rolled pastry into the pan and trim any excess. Prick the base with a fork to prevent it from puffing up too much during baking.

        Prepare the Cheese Filling: In a medium bowl, mix together the ricotta cheese, grated Parmesan cheese, and a pinch of salt and pepper. Spread this cheese mixture evenly over the base of the puff pastry.

          Assemble the Tart: Once the tomatoes are roasted, uniformly distribute them over the cheese layer in the tart.

            Egg Wash: Beat the egg in a small bowl. Brush the edges of the puff pastry with the egg wash to create a lovely golden crust during baking.

              Bake the Tart: Place the tart in the oven and bake for 25-30 minutes, or until the pastry is golden brown and cooked through.

                Garnish and Serve: Remove the tart from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and some extra thyme before slicing. Serve warm or at room temperature.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6