Easy Tomato and Ricotta Tarts
This is a quick, go-to recipe for you to pull together and bring to a holiday party. It’s delicious, has festive color, and transfers well! All good criteria for food this season! Hope you enjoy this recipe as much as I do.
A while before you’re ready to begin, get your puff pastry out of the freezer to let it thaw. This step usually takes longer than I expect. Then, heat your oven to 350 degrees so it’s nice and hot by the time you put the tarts in.
Combine ricotta, parmesan cheese and salt and pepper in a mixing bowl. In a different bowl, whisk the egg and add half to the cheese mixture. Save the other half of the egg mixture.
Cut your pastry into squares or rectangles, whatever size or shape fits your fancy! Place the cheese mixture evenly among the puff pastry, leaving about an inch of space on all sides. Now brush those edges with the rest of your egg mixture. Now, top your tarts with tomatoes and olive oil. I like to add fresh thyme and sea salt too!
Bake for 25-30 minutes. The tarts should look puffed up and golden brown. Enjoy!
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