Description
Flaky puff pastry tarts topped with creamy ricotta, roasted cherry tomatoes, garlic, and herbs, finished with fresh basil and optional balsamic glaze for a fresh, elegant appetizer or light meal.
Ingredients
- 2 puff pastry sheets, thawed
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano or thyme
- 1 egg (for egg wash)
- Optional: 1–2 tbsp balsamic glaze for drizzling
- Optional: 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry slightly and cut into 6–8 rectangles or squares. Lightly score a border around each piece.
- In a bowl, mix ricotta, olive oil, garlic, Parmesan, salt, and pepper until smooth.
- Spread ricotta mixture inside the scored borders of each pastry piece.
- Arrange cherry tomato halves on top, cut side up.
- Sprinkle with oregano, additional salt and pepper, and optional red pepper flakes.
- Brush pastry edges with beaten egg for a golden finish.
- Bake for 20–25 minutes or until pastry is puffed and golden and tomatoes are soft and slightly caramelized.
- Remove from oven and let cool slightly.
- Top with fresh basil and drizzle with balsamic glaze if desired before serving.
Notes
- Do not overload with ricotta to prevent soggy pastry.
- Pat tomatoes dry if very juicy to reduce excess moisture.
- Serve warm or at room temperature for best texture.
- Pastry should be fully golden for a crisp base.
- Balsamic glaze adds a sweet-tangy finishing touch.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 35mg
