Savory ricotta and cherry tomato tart (oven or air fryer). Delicious, simple, economical and ready to enjoy in 20 minutes.
The ricotta and cherry tomato tart is one of the most loved savory pastries for its simplicity and for that irresistible crust enriched with sesame seeds.
In this zero-worries version we reveal how to get a dry base and perfect flakiness using either the air fryer or a conventional oven.
An ideal dish for an aperitif with friends or a family dinner that pleases everyone thanks to its colors and Mediterranean aromas.
Today I’ll tell you how I won over my little niece Emma who goes crazy for cherry tomatoes and eats them like cherries.
To give her something different to taste I prepared this savory tart with fresh ricotta, farm eggs and lots of fragrant cherry tomatoes seasoned with fresh chives.
To make the heart of the tart even more indulgent and melty I added cubes of Gruyère which together with the Parmesan create a very special savory mix.
While I carefully arranged each cherry tomato on the ricotta and Gruyère cream I thought about how happy she would be to see them all so neatly placed.
When the tart began to bake it released a chive-and-cheese aroma you can’t imagine, and the greatest joy was seeing Emma go back for seconds and eat two whole slices.
Discover how to prepare this crispy tart, perfect even in the air fryer, for a zero-stress dinner that will make both grown-ups and kids happy.
Whether you’re planning a day trip, a relaxing day at the beach, or need a delicious lunch to bring to the office, this tart is the ideal companion.
It’s delicious straight out of the oven, but it shows its best the next day, becoming firmer and even more intense in flavor!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 5 People
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 560.93 (Kcal)
- Carbohydrates 31.80 (g) of which sugars 5.10 (g)
- Proteins 22.73 (g)
- Fat 38.28 (g) of which saturated 12.73 (g)of which unsaturated 23.47 (g)
- Fibers 1.95 (g)
- Sodium 712.98 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Savory ricotta and cherry tomato tart (oven or air fryer)
- 1 roll puff pastry (round)
- 1 cup ricotta (well drained)
- 3 eggs
- 3 oz emmental (cut into small cubes (or use Galbanino or fior di latte))
- 1 piece cherry tomatoes (large, halved)
- 1 bunch chives (fresh, finely chopped)
- 3 tbsp Parmesan
- salt
- pepper
- to taste sesame seeds (optional)
Tools
- Baking Dish
- Air Fryers
- Bowl
- Brush
Steps
Savory ricotta and cherry tomato tart (oven or air fryer)
Before starting, take the fresh ricotta and let it drain in a colander for at least one hour. This step is essential: by removing the excess water the filling will remain creamy but won’t make the base soggy, so it will stay nicely crisp and fragrant.
In a large bowl add the fresh ricotta and work it a little with a fork to make it creamy. Add the 3 eggs, the grated Parmesan and the chives that you have previously chopped very finely.
Mix everything well until you obtain a homogeneous mixture.
Cut the Gruyère into small cubes and add them to the ricotta cream with a pinch of salt and pepper. Mix everything carefully.
(If you don’t have Gruyère, don’t worry! This tart is also delicious with fiordilatte (make sure it is well drained!), or with a cheese of your choice, like sweet provola or Asiago. The important thing is that it melts, to give that melty center that kids love.)
Unroll the puff pastry into the round pan (about 9 1/2 – 10 1/4 in) using its parchment paper.
Prick the base with a fork and pour in the filling, leveling it well.
Wash and cut the cherry tomatoes in half.
Arrange them lovingly on the surface, close together.
As I said, arranging them carefully will make the tart beautiful to look at, brush with extra virgin olive oil (EVOO) and sprinkle with sesame seeds.
Static Oven: Preheat to 392°F and bake for about 25-30 minutes. Static (conventional) heat is great for helping the pastry rise evenly.
Convection Oven: Preheat to 356°F and bake for about 20-25 minutes. Convection makes the surface and edges even crispier (watch the cherry tomatoes so they don’t dry out!).
Air Fryer: Cook at 338°F for about 18-20 minutes. This method is my favorite for “no-fuss” recipes because it’s very fast and makes the pastry super-crispy in a short time!
Every oven or air fryer is different!
If during cooking you notice that the pastry or cherry tomatoes are starting to brown too much but the center still seems soft, don’t worry: cover it with a sheet of aluminum foil.
This way the filling will finish cooking perfectly without burning the surface, keeping the tomatoes glossy and inviting.
Let the savory ricotta and cherry tomato tart cool slightly before removing it from the pan and serving.
Enjoy your meal.
Tips
Base trick: If you’re afraid the base will stay soggy, you can sprinkle the pastry base with a tablespoon of breadcrumbs or cornmeal before pouring in the filling. It will absorb the residual moisture from the ricotta, making the base super-crispy!
The “Dinner-Saver” version: If you don’t have fresh chives, you can use dried chives or replace them with parsley or a pinch of oregano. The result will still be delicious.
This tart is best if left to cool slightly. The flavors of the ricotta and Gruyère settle and the slice will cut perfectly without falling apart.
Storage
If (miraculously!) any is left over, you can store it in the refrigerator covered with plastic wrap for 2 days. To restore crispness, pass it for 2 minutes in the air fryer or a hot oven before eating.
Curiosities
For the greedy: If you want an even more flavorful edge, brush it with a mix of EVOO and a pinch of sweet paprika before sprinkling the sesame seeds.
FAQ (Questions & Answers)
Secrets for an overwhelming flavor?
Pecorino and Pepper: Replace one of the three tablespoons of Parmesan with Pecorino Romano PDO. Its saltiness, combined with a generous grind of fresh black pepper, will give an incredible boost to the sweetness of the ricotta.
The “smoky” note: Instead of classic Gruyère, try using smoked provola (well drained).
The contrast between the smoke, the ricotta and the sweetness of the cherry tomatoes creates a truly explosive flavor mix.
Garlic-infused oil: Before brushing the tomatoes with EVOO, finely chop a clove of garlic (or use garlic powder if you prefer a milder touch) and let it infuse in the oil for a few minutes. You will love the aroma!
A touch of mustard: Brush a very thin layer of Dijon mustard on the pastry base before pouring the filling. It’s a chef’s trick that greatly enhances the flavor of the cheese without being overpowering.
Under the tomatoes: Tuck a few leaves of fresh basil, torn by hand, under the layer of tomatoes.
During cooking it will release a typically Mediterranean and irresistible aroma.A lighter version?
If you want a lighter version, perfect to stay in shape without sacrificing the bold flavor of this recipe, here are my smart substitutions:
Use a low-fat cow’s milk ricotta or a ricotta with grains. Remember to let it drain even longer (up to 2 hours) because it is often more watery.
Instead of 3 whole eggs, use 1 whole egg and 2 egg whites. You’ll get the same fluffiness with much less fat and fewer calories.
Replace Gruyère with cubes of primo sale or crumbled light feta. They will add saltiness while staying light.
The base:
If you really want to go for lightness, replace the puff pastry with pâte brisée (which contains less butter) or, even better, with whole wheat matta dough, layering 3-4 sheets brushed with very little oil.
“Even in the light version, never forget the chives and the cherry tomatoes! They give freshness and that summery flavor that makes every bite special, even with fewer calories.”
