Easy Tomato and Ricota Tarts
Prep time
Cook time
Total time
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.
Recipe type: Appetizer
Serves: 6
  • 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
  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.
Recipe by GreenThumbWhiteApron.com at https://www.greenthumbwhiteapron.com/easy-tomato-and-ricotta-tarts/