Description
These Cherry Tomato & Ricotta Tarts are fresh, savory delights featuring flaky puff pastry, creamy seasoned ricotta, and juicy roasted cherry tomatoes — perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 sheet thawed puff pastry
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg yolk
- 1 clove garlic, minced
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper
- 1½ cups cherry tomatoes, halved
- 2 tbsp olive oil
- Fresh basil or thyme for garnish
Instructions
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry if needed. Cut into rectangles or squares. Score a border ~½‑inch from the edge of each tart and prick the center with a fork.
- In a bowl, mix ricotta, Parmesan, egg yolk, garlic, lemon zest (if using), salt and pepper until smooth.
- Spread the ricotta mixture inside the borders of each pastry piece.
- Toss the halved cherry tomatoes with olive oil, salt, and pepper. Arrange them on top of the ricotta in each tart.
- Bake for 20‑25 minutes, until the pastry is golden and puffed and tomatoes are slightly blistered.
- Remove from oven, let cool slightly, then garnish with fresh basil or thyme. Serve warm or at room temperature.
Notes
Nutrition
- Serving Size: 1 small tart
- Calories: ≈ 260
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
