Heirloom cherry tomatoes, with their vibrant colors and sweet-tart flavor, shine in these elegant yet easy tarts paired with herby ricotta and a buttery, flaky crust. Made with rich homemade croissant dough—or puff pastry for a quick swap—they’re a beautiful summer appetizer to celebrate simple, fresh ingredients.

Ingredients you’ll need:

Frozen Puff Pastry (thawed) – or homemade croissant dough*
Cherry Tomatoes
Traditional Whole Milk Ricotta
Fresh Dill, and/or basil
Lemons
Salt & Black Pepper
Sesame Seeds
Egg wash

*These Heirloom Cherry Tomato & Herby Ricotta Tarts are made extra special with my homemade croissant dough, bringing a rich, layered texture that melts in your mouth. But if you’re short on time (or just craving a shortcut), store-bought puff pastry works beautifully, offering that same golden flakiness with a fraction of the effort.

Notes if making the homemade croissant dough:

For the homemade croissant dough recipe, check out my blogpost linked here. You will follow the same directions, EXCEPT at the very end. Before shaping, you will roll out the croissant dough to 24″ x 12″ rectangle. Then, you will fold it in half lengthwise so it’s 12″ x 12″ square. This is where you will use a 4-5″ cookie cutter to make the individual croissants.

With the remaining dough scraps, you can slice into strips to rise and then brush with an egg wash, garnish with sugar, and bake until golden for a little sweet snack!

Whether you’re hosting brunch or looking for a stunning appetizer, these little tarts are a celebration of fresh ingredients and simple pleasures.

Can you prep these Cherry Tomato & Ricotta Tarts in advance?

These savory tarts are best enjoyed same day they’re made for best textures. However, you can prep the homemade croissant dough a day in advance and let them do their final rise same day you are serving them.

Cook with me!

Cherry Tomato & Ricotta Tarts

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Prep Time20

Cook Time20

Total Time40

Servings: -8 tarts

Ingredients

Frozen Puff Pastry thawed, or homemade croissant dough*
1 pint Cherry Tomatoes
1 cup Traditional Whole Milk Ricotta
1/4 cup Fresh Dill or basil, chopped
Juice of 1 Lemon
1 tbsp. Honey
Salt & Black Pepper
Egg beaten
Sesame Seeds for garnishing

Instructions

(Thawed Puff Pastry Option) Prep the Dough:

Preheat oven to 400F. Line a baking pan with parchment paper.
Gently roll out one sheet of puff pastry on a floured surface, then use a 4-5″ cookie cutter to make individual tarts. Place on the baking pan.
Gently roll out the second sheet of puff pastry, then use the same cookie cutter to make the same amount of tarts. Use a smaller cookie cutter by 1″ in diameter to hollow out the centers of each tart. You should have a doughnut like tart shape. Place these on top of the whole tart shapes to create a border.
Brush the layered tarts with an egg wash, then sprinkle their edges with sesame seeds.
Bake for 15-20 minutes, rotating the pan halfway through, until deeply golden and flaky.

(Croissant Dough Option) Prep the Dough:

*Follow the same directions as my traditional croissants.
When you do the final rolling, roll out the croissant dough to a 24″ x 12″ rectangle. Then, you will fold it in half lengthwise so it’s 12″ x 12″ square. Use a 4-5″ cookie cutter to make the individual croissants. Place on a parchment paper line baking pan.
Allow 2-3 hours for the croissants to rise double in size.
TIP: With the remaining dough scraps, you can slice into strips to rise and then brush with an egg wash, garnish with sugar, and bake until golden for a little sweet snack!
Preheat oven to 400F.
Using a 2-3″ glass, press into the centers of each risen tart circle. Use a fork to poke the centers. Brush with an egg wash, garnish the edges with sesame seeds, then bake for 20 minutes (until deeply golden). Rotate the pan halfway through baking.

For the Herby Ricotta:

In a bowl, combine the ricotta, chopped herbs, lemon juice, and honey. Mix well. Season with salt and black pepper to taste.

For the Tomatoes:

Add a little olive oil to a skillet over medium high heat. Once heated, add the cherry tomatoes and season generously with salt. Saute for 2-3 minutes.
Add 1/4 cup water then immediately cover with a lid to steam for 2-3 minutes, until tender and bursted.

To Assemble:

Spoon a generous dollop of the herby ricotta into the centers of the tarts, then top with the cherry tomatoes. Garnish with additional fresh herbs, if desired. Enjoy!

Notes

*homemade croissant dough recipe linked here!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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