Easy Tomato and Ricota Tarts

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.

Easy Tomato and Ricota Tarts

 

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Prep time

10 minutes

Cook time

25 minutes

Total time

35 minutes

 

Puff pastry is one of those convenience products that you should considering stocking in your freezer. Whether making these Easy Tomato and Ricotta Tarts or for an easy chicken pot pie crust, this stuff works like magic.

Author: Brett@GreenThumbWhiteApron.com

Recipe type: Appetizer

Serves: 6

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Bake 25-30 minutes, rotating pan halfway through, until pastry is puffed and golden. Garnish with basil and drizzle with additional olive oil.

3.2.2708

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