If you are looking for a hot appetizer or light dinner that is incredibly simple to make, how about this Herbed Ricotta and Tomato Puff Pastry Tart? It takes about 5-10 minutes to put together then another 10 minutes to bake. Keep reading and let me show you just how simple it is!
Why Make This Tart?
The flavor and texture of this tart is so good!! I love the creaminess and flavor of the ricotta combined with the tomatoes, and the crispy layers of puff pastry.
It is SO SIMPLE to make. I mean so simple. Open up the box of puff pastry, roll it out a little, mix the ricotta mixture together, add the tomatoes, and bake. Done and done.
This tart can be used as a side dish, a light meal, or even a dish for brunch. It is versatile.
You can prepare everything for this dish in advance. Then when you are ready to serve, throw it all together and you are ready to go.
- Puff Pastry Sheets- I like to buy these. They are easy to find in the freezer section of yourlocal grocery store. You can also make it if you are feeling adventurous.
- Ricotta Cheese- I used the full fat version, but you can also use a low fat if you are watching calories.
- Egg- The eggs help to thicken up the ricotta mixture when it is baked.
- Parmesan Cheese
- Minced garlic
- Basil, oregano, thyme, salt, and black pepper- the spices you need for seasoning the ricotta mixture.
- Tomatoes- I used roma tomatoes for mine, but there are a ton of varieties out there, use your favorite.
- Olive Oil- It only takes about a tablespoon. I like to brush the edges of the puff pastry with this before baking.
How To Make
Thaw your puff pastry. Most packs have 2 sheets in them, so take one out and wrap the other one to refreeze.
I thaw my puff pastry on the countertop wrapper in a towel or saran wrap. It doesn’t take long to soften it, mine took about 15-20 minutes.
Open the sheet and roll it out just a bit. My sheet increased in size by about 2 inches all the way around. You can leave it just like it is, but I think it is a little thick myself, but that is a personal thing too.
Mix your ricotta mixture. Brush it on the puff pastry sheet, leaving about 1-inch all the way around.
Next, add your tomatoes. You can shingle the tomatoes or place them side by side as I did.
Brush the outer 1-inch with olive oil. Place in the oven and bake for about 10 minutes, the puff pastry should be “puffy” and a beautiful deep golden brown color.
Remove from the oven. This is delicious served warm, or you can let it cool. It also reheats well, so don’t toss those leftovers.
This recipe is really simple, but let me share a few suggestions that will help you pull it off to perfection!
First, make sure you thaw your puff pastry, but don’t let it get too soft. If you are good at planning ahead, I would say pull it out, wrap it in saran wrap and place it in the fridge overnight. It will be ready to go when you are.
Make sure your oven is preheated and ready to go when you are. DO NOT add this to an oven that isn’t up to temperature.
If you want to prepare everything ahead of time, here is what you should do. Roll out the puff pastry and place it on the baking sheet. Store in the fridge until you are ready to bake.
Mix up your ricotta mixture and place it in the fridge. Then slice your tomatoes. Everything is ready to go, when it is time, put it all together and throw it in the oven!
If you don’t eat all of this on the first go, wrap or put it into an airtight container. Store it in the fridge and microwave when you are ready to eat.
It will hold well for up to 4 days.
You do not with this recipe. Add the filling and tomatoes before baking.
It is a laminated dough. That means it is a layered dough of butter and dough. This is what creates those beautiful layers when it is baked.
It is not. Filo is a thin dough without the layering of butter. It is light and crispy.
Other Tomato Recipes
- Simple Roasted Tomato Caprese
- Sun Dried Tomato and Olive Scones
- Corn Chowder With Sun Dried Tomatoes
- Tomato and Goat Cheese Galette
- Healthy Loaded Mediterranean Hummus
Herbed Ricotta and Tomato Puff Pastry Tart
- baking sheet
- Rlling pin
- 1 sheet thawed puff pastry
- 1 cup ricotta
- ½ cup grated parmesan
- 1 egg
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-4 tomatoes depending on size. Mine took 4 roma tomatoes.
- 1 tablespoon olive oil
- Preheat oven to 400 degrees. I like to use the convection setting for this bake, if you have it, use it. Line a baking sheet with parchment paper and set it aside.
- Open up your puff pastry and roll it out a little. I rolled mine until it was about 2 inches bigger on each side than what it started as.
- Place it on the baking sheet. Mix the ricotta, egg, parmesan cheese, and spices together.
- Spread over the puff pastry, leaving 1 inch all the way around with the filling.
- Slice your tomatoes about ¼ inch thick. Place them side-by-side over the ricotta filling. sprinkle lightly with salt.
- Brush the edges of the puff pastry with olive oil. Place in the oven and bake for 12-18 minutes. The puff pastry should be puffed and a beautiful golden brown color.
- Remove from oven. I think this is best served while it is still hot, but it is also good cooled.
- That is it, you are done! Now, sit back and enjoy. You deserve it.