Savory Ricotta Puff Pastry Tart With Cherry Tomato Flowers

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Sometimes the prettiest dishes are also the simplest ones, and this Savory Ricotta Puff Pastry Tart with Cherry Tomato Flowers is a perfect example.

I love recipes like this that feel a little artsy but are actually very easy to assemble.

Savory Ricotta Puff Pastry Tart With Cherry Tomato Flowers - spring-themed puff pastry appetizer or dinner tart topped with a garlicky ricotta and grated Pecorino and cheese filling, topped with fresh red, orange, and yellow cherry tomatoes cut into shapes of tulips with green onions for stems and fresh thyme sprigs for leaves.

The creamy ricotta filling paired with flaky puff pastry is delicious on its own, but the cherry tomatoes arranged like little flowers turn it into a real showstopper.

It’s the kind of dish that looks right at home on a brunch table, spring gathering, or garden party.

How To Make This Savory Ricotta Puff Pastry Tart With Cherry Tomato Flowers

Ingredients You’ll Need For This Recipe

1 sheet puff pastry
9 ounces ricotta cheese
½ cup Pecorino or Parmesan cheese, grated
3 ounces grated cheese
2–3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried onion powder
Salt and pepper, to taste
1 large egg
1 tablespoon milk
Fresh thyme sprigs
16–20 cherry tomatoes (preferably in different colors)
3–4 sprigs green onion or chives

Step-by-Step Guide

1. Preheat your oven to 350°F.

2. Lay the puff pastry sheet on a large baking tray lined with parchment paper.

3. Fold the edges of the pastry up about ½ inch to create a border that will hold the filling.

4. Use a fork to poke small holes across the bottom of the pastry so it doesn’t puff up too much during baking.

5. In a large mixing bowl, combine the ricotta cheese, grated Pecorino or Parmesan, the additional grated cheese, minced garlic, dried thyme, dried onion powder, salt, and pepper.

6. Whisk until the mixture is well combined and smooth.

7. Crack the egg into the mixture and whisk again until everything is fully blended and creamy.

8. Spread the ricotta mixture evenly across the puff pastry base, keeping the filling inside the raised border.

9. Gently fold the raised edges of the pastry slightly over the filling.

10. Brush the edges with milk to help them bake into a beautiful golden color.

11. Place the tart in the oven and bake for 25–35 minutes, until the pastry edges are golden and the filling has set.

12. While the tart bakes, carefully cut each cherry tomato from the top in a cross pattern, making two cuts to form quarters without slicing all the way through. This allows the tomatoes to open slightly like flower petals.

13. Cut green onion or chive sprigs to create “stems.” If the green onions are thick, slice them lengthwise to make thinner stems.

14. Prepare small thyme sprigs to resemble leaves.

15. Once the tart is baked, arrange the green onion or chives across the tart as stems.

16. Place the cherry tomatoes at the ends of the stems to form flower blooms, gently fanning the tomato sections apart if needed.

17. Add thyme sprigs along the stems to resemble leaves.

18. The tart can be served warm or cold. Slice into portions and enjoy.

Important Recipe Notes

I used a puff pastry sheet that weighed about 12 ounces.
If you can’t find pre-grated Pecorino, you can grate a block yourself. Pecorino adds a slightly sharper flavor, but Parmesan works just as well.
Using cherry tomatoes in different colors – such as red, orange, and yellow – makes the finished tart look especially vibrant.
If you’re worried about the filling spilling out, you can bake the tart in a slightly smaller tray so the pastry edges come up along the sides.
Don’t worry if the pastry edges shift while assembling the tart. Once the filling is added, they usually stay in place.
The tart can be prepared up to a day in advance. If you want to serve it warm later, simply reheat it in the oven for 5–7 minutes.

Why You’ll Love This Recipe

Beautiful centerpiece dish perfect for spring gatherings.
Flaky puff pastry paired with creamy ricotta filling.
Decorative tomato flowers make the tart visually stunning.
Easy to prepare ahead for entertaining.
Delicious served warm or chilled.

📌 Savory Ricotta Puff Pastry Tart With Cherry Tomato Flowers (Recipe Card)

Ingredients

1 sheet puff pastry
9 ounces ricotta cheese
½ cup grated Pecorino or Parmesan cheese
3 ounces grated cheese
2–3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried onion powder
Salt and pepper
1 egg
1 tablespoon milk
16–20 cherry tomatoes
Fresh thyme sprigs
3–4 green onion or chive sprigs

Instructions

Preheat oven to 350°F.
Place puff pastry on a baking tray and fold edges up slightly to form a border.
Poke holes in the pastry with a fork.
Mix ricotta, Pecorino or Parmesan, grated cheese, garlic, dried thyme, onion powder, salt, and pepper.
Add egg and mix until smooth.
Spread filling evenly over the pastry.
Fold pastry edges slightly over the filling and brush with milk.
Bake 25–35 minutes until golden and set.
Cut cherry tomatoes partially into quarters to create flower shapes.
Arrange chives or green onions as stems and tomatoes as flowers on the tart.
Add thyme sprigs as leaves.
Slice and serve warm or cold.