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You are here: Home / Food / Easy Tomato and Ricota Tarts

Easy Tomato and Ricota Tarts

August 28, 2014 by Brett Youmans 7 Comments

Easy Tomato Ricotta Tarts:  puff pastry, cherry or grape tomatoes, ricotta cheese, parmesan cheese, egg, fresh basil, extra virgin olive oil, salt, freshly ground black peppercorns 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.

Easy Tomato Ricotta Tarts: puff pastry, cherry or grape tomatoes, ricotta cheese, parmesan cheese, egg, fresh basil, extra virgin olive oil, salt, freshly ground black peppercorns

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.

Easy Tomato Ricotta Tarts: puff pastry, cherry or grape tomatoes, ricotta cheese, parmesan cheese, egg, fresh basil, extra virgin olive oil, salt, freshly ground black peppercorns

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 Ricotta Tarts: puff pastry, cherry or grape tomatoes, ricotta cheese, parmesan cheese, egg, fresh basil, extra virgin olive oil, salt, freshly ground black peppercorns

Easy Tomato and Ricota Tarts
 
Print
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

 

Easy Tomato Ricotta Tarts: puff pastry, cherry or grape tomatoes, ricotta cheese, parmesan cheese, egg, fresh basil, extra virgin olive oil, salt, freshly ground black peppercorns

The post Easy Tomato and Ricotta Tarts first appeared on GreenThumbWhiteApron.com.

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Filed Under: Food, Garden, Popular Posts Tagged With: Appetizers, puff pastry, recipe, ricotta, tarts, tomatoes

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Comments

  1. Pat says

    August 28, 2014 at 12:27 pm

    These look fabulous, Brett. A MUST try.

    Reply
  2. Karen Harris says

    September 1, 2014 at 10:13 pm

    These are mouthwatering Brett! Your photos are just beautiful.

    Reply
  3. mary louise says

    September 2, 2014 at 8:13 am

    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 🙂 🙂 🙂

    Reply
  4. Molly says

    September 2, 2014 at 9:01 pm

    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.

    Reply
  5. Thalia @ butter and brioche says

    September 7, 2014 at 4:39 pm

    These tomato tarts look great.. and I bet they taste delicious too! Love the recipe, I definitely will have to make it!

    Reply
  6. Leslie P says

    January 12, 2018 at 6:12 am

    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!!

    Reply
  7. brokeaussieteen says

    June 27, 2019 at 5:59 am

    I’m about to try this for my cooking assignment. Thanks for the recipe

    Reply

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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