I love picking tomatoes. I guess it’s because I’m always guaranteed a treasure hunt. As I examine each beautiful sphere and contemplate what goes in the basket, I say to myself
— not quite ripe enough
— almost ready
— perfect!
I try to eat as many fresh tomatoes as I can this time of year. I’ve also been putting away a lot of sauce, or as Italians call it, gravy. And tomato soup! Nothing is better than tomato soup and a grilled cheese (extra sharp cheddar, please!) on a cold day. But today is all about Easy Tomato and Ricotta Tarts. These are oh so easy and crazy delicious.
Puff pastry is one of those convenience products that you should considering stocking in your freezer. Whether making a tart like this or for an easy chicken pot pie crust, this stuff works like magic.
Lightly dust work surface and puff pastry with flour. Roll pastry to 15-inches by 10-inches and cut into six 5-inch squares.
In a small bowl combine the ricotta and Parmesan cheese and salt and pepper. In another small bowl whisk the egg and add half of it to the cheese mixture and stir to combine. Set aside remaining egg portion. Evenly divide the cheese mixture among the six pastry squares and spread to within 1-inch of the edges. Brush the edges with reserved egg. Evenly divide tomatoes and drizzle with olive oil.
Bake 25-30 minutes, rotating pan halfway through, until pastry is puffed and golden. Garnish with basil and drizzle with additional olive oil.
- all-purpose flour for dusting
- 1 sheet puff pastry, thawed according to package directions
- ½ cup ricotta cheese
- 2 tablespoons Parmesan cheese
- kosher salt & freshly ground black peppercorns to taste
- 1 large egg
- 15 assorted cherry or grape tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil, plus additional for drizzle
- fresh basil leaves, thinly sliced for garnish
- Heat oven to 350 degrees. Lightly dust work surface and puff pastry with flour. Roll pastry to 15-inches by 10-inches and cut into six 5-inch squares. Place on a parchment lined baking sheet and set aside.
- In a small bowl combine the ricotta and Parmesan cheese and salt and pepper. In another small bowl whisk the egg and add half of it to the cheese mixture and stir to combine. Set aside remaining egg portion.
- Evenly divide the cheese mixture among the six pastry squares and spread to within 1-inch of the edges. Brush the edges with reserved egg. Evenly divide tomatoes and drizzle with olive oil.
- Bake 25-30 minutes, rotating pan halfway through, until pastry is puffed and golden. Garnish with basil and drizzle with additional olive oil.
The post Easy Tomato and Ricotta Tarts first appeared on GreenThumbWhiteApron.com.
These look fabulous, Brett. A MUST try.
These are mouthwatering Brett! Your photos are just beautiful.
Attention to all who see your incredible blog! Brett’s stories, the recipes and the photos are habit forming — You have been warned and will be delighted with your new addiction! Bon Appetit, Y’all!!! Mary Louise 🙂 🙂 🙂
Made 4 dozen of these cuties for a Labor Day beach brunch! They were a hit! Many many folks have been directed to your blog. Have a photo, although no where near as pretty as yours….will try to find a Place to post.
These tomato tarts look great.. and I bet they taste delicious too! Love the recipe, I definitely will have to make it!
Very easy and delicious recipe. I made both these and a vegan version with dairy free cheese. Both had huge success with the hungry family!!
I’m about to try this for my cooking assignment. Thanks for the recipe