This tomato hot honey ricotta tart is a dream: a flaky crisp crust topped with melty cheese, creamy ricotta, garlicky burst tomatoes, fresh basil, and shaved Parmesan, finished with a drizzle of hot honey. Absolutely delicious.
Another entry in my ongoing puff pastry adventures.
If you’re keeping track of my puff pastry recipes, you’re not alone — I can’t stop. This burst tomato ricotta tart is incredibly simple and full of flavor. Think of it like a white pizza dressed up for guests: elegant, quick, and stunning on the table.
It’s a winner for so many reasons.
I love working with store-bought puff pastry — it’s one of the easiest shortcuts that makes food look and taste elevated. The shiny, flaky layers give whatever you make an instant “I tried” vibe, even when the recipe is embarrassingly simple.
It’s the combination of the flaky crust and a golden, glossy finish that makes puff pastry feel fancy. And the best part: it’s easy to assemble and delivers great results every time.
Super easy, in fact.
Quick tips for working with puff pastry that I always share: use refrigerated puff pastry that rolls out into a large rectangle or triangle if you can — I prefer it to the pre-perforated frozen sheets. If you only find frozen, it will still work, though the look may differ slightly.
Don’t overload the tart with toppings. Keep everything evenly spaced and relatively light. Heavy, concentrated toppings can weigh the pastry down and prevent the bottom from baking through properly.
Ricotta, for example, is dense — place it in small dollops rather than spreading it across the whole surface. Do the same with the tomatoes and any other toppings. Thin layers of cheese, sauce, or pesto help the pastry cook evenly and become fully crisp.
Too-heavy toppings will keep the bottom layer from browning and crisping, so keep things balanced, light, and harmonious.
Like this tart!
For this tart I quickly sauté the cherry tomatoes with garlic and a pinch of salt until they start to burst. That brief skillet step adds bright, garlicky flavor and helps even less-than-perfect tomatoes taste better. It only takes a few minutes and is worth it.
I like to start with a light base of grated cheese on the pastry, then add small dollops of ricotta around the tart. A rich, thick ricotta will feel especially indulgent — it makes the tart taste special without any extra fuss.
One of the best parts: this tart comes together quickly. From start to finish it can take 30 to 40 minutes. The oven time is short — about 15 to 20 minutes — and the tomatoes need only a few minutes to burst on the stovetop.
Right after the tart comes out of the oven, don’t skip the hot honey drizzle. It’s the finishing touch that brings sweet heat and balances the savory, creamy layers. Finish with fresh basil and shaved or grated Parmesan for brightness and texture.
The result is creamy, cheesy, flaky, savory, slightly tart from the tomatoes, with sweet-spicy notes from the honey — everything you want in a simple, showstopping tart.
Tomato Hot Honey Ricotta Tart
Burst Tomato Ricotta Puff Pastry Tart
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Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- hot honey, for drizzling
- fresh basil, for topping
- Parmesan, for topping
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, minced garlic and a pinch of salt and pepper. Cook, stirring often, until the tomatoes begin to burst, about 5 minutes; they will continue to soften in the oven.
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Place the sheet of puff pastry on the prepared parchment and dock the surface by pricking it all over with a fork.
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Sprinkle the grated provolone evenly over the pastry. Dot the ricotta in small, evenly spaced dollops. Scatter the burst tomatoes on top in an even layer. Avoid piling on too many toppings so the pastry can bake properly.
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Brush the edges of the puff pastry with an egg wash to encourage a deep golden shine.
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Bake for 15 to 20 minutes, until the pastry is golden, puffed, and cooked through. Check that the center is fully baked.
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Remove from the oven and immediately drizzle with hot honey. Sprinkle with grated Parmesan and fresh basil. Slice and serve warm.
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A pillowy, cheesy bite — hello.