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Cherry Tomato & Ricotta Tarts

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Cherry Tomato & Ricotta Tarts are savory, flaky, and bursting with flavor from sweet roasted tomatoes and creamy ricotta. Elegant yet easy, they’re perfect for lunch, appetizers, or light dinners.

Ingredients

  • 2 puff pastry sheets, thawed
  • 1 cup ricotta cheese
  • 1.5 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh basil or thyme (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut thawed puff pastry into 4–6 rectangles or squares and place on the baking sheet.
  3. Score a small border around each piece with a knife without cutting all the way through.
  4. In a bowl, mix ricotta with garlic, olive oil, salt, and pepper.
  5. Spread the ricotta mixture inside each tart, within the scored border.
  6. Top with halved cherry tomatoes and sprinkle with fresh herbs or Parmesan if using.
  7. Brush the pastry edges with beaten egg for a golden finish.
  8. Bake for 18–22 minutes until the pastry is puffed and golden and tomatoes are slightly blistered.
  9. Serve warm, at room temperature, or cold as desired.

Notes

  • Add lemon zest or herbs to ricotta for extra flavor.
  • Use goat cheese or feta for a richer taste.
  • Serve with salad or roasted vegetables for a full meal.
  • Add caramelized onions or thin zucchini slices for variety.
  • Make bite-sized mini tarts for parties.
  • Store leftovers in the fridge for up to 2 days and reheat in a hot oven to crisp the pastry.

Nutrition

Find it online: https://cookedbymaya.com/cherry-tomato-ricotta-tarts/