Brussels Sprouts Cherry Tomato Tart
Prep time
Cook time
Total time
This Brussels Sprouts Cherry Tomato Tart is the perfect Christmas appetizer. The round red and green-colored vegetables are like Christmas ornaments nestled on a creamy and cheesy bed with a crispy puff pastry shell!
Recipe type: Appetizer
Cuisine: American
Yield: 4 tarts
  • 1 sheet frozen puff pastry, thawed
  • 1 dozen red cherry tomatoes
  • 1 dozen brussels sprouts
  • 1 tablespoon olive oil
  • 1 cup whole milk ricotta cheese
  • ½ cup shredded fontina cheese
  • Fresh thyme leaves
  • Salt & pepper
  1. Preheat oven to 375° F.
  2. Cut the vegetables in half. Toss them in olive oil, sprinkle with salt & pepper, then roast them in the oven for 10 minutes, until they're softened slightly.
  3. Roll out puff pastry, on a lightly floured surface. Roll it into a square measuring about 10×10 inches.
  4. Cut four 5-inch circles out of the puff pastry, and place them in tart molds that are slightly smaller. Prick the base of the pastry with a fork, so it doesn’t puff up too much. Or you can blind bake the pastry. (*See how-to photos below)
  5. Bake the pastry for about 10 minutes until puffed and golden. Remove from oven.
  6. Spread ¼ cup ricotta cheese on the bottom of each tart, followed by 2 tablespoons of fontina. Then nestle tomatoes and brussels sprouts on top. Sprinkle with salt, pepper, and thyme leaves.
  7. Bake for 10 more minutes. Serve warm or at room temperature.
Recipe by Fiesta Friday at