Puff pastry, ricotta cheese and cherry tomato tart – that simple. With just a few ingredients this dish comes up together in under half an hour. If you are super ambitious, you can make your own puff pastry, but I did not do that. Adding things on top, like prosciutto or arugula is also an option. But keeping this tart as it is perfectly enough.
Tomato And Ricotta Puff Pastry Tart
All you need is:
- puff pastry
- ricotta cheese
- tomatoes
- some seasoning
Optional additions:
- arugula
- prosciutto
- parmesan cheese
- basil
Tomato And Ricotta Puff Pastry Tart
Tomato And Ricotta Puff Pastry Tart
Puff pastry, ricotta cheese and cherry tomato tart – that simple. With just a few ingredients this dish comes up together in under half an hour. Adding things on top, like prosciutto or arugula is also an option. But keeping this tart as it is perfectly enough.
Ingredients
- 1 sheet puff pastry
- 250 g ricotta
- Salt and pepper
- ½ tsp thyme
- 7-8 cherry tomatoes
- 2 tbsp olive oil
For the coating
- 1 egg yolk
- 1 tbsp milk
Optional toppings
- arugula
- parmesan shavings
- prosciutto
- basil leaves
Instructions
- Mix ricotta and seasoning in a food processor with some olive oil until creamy.
- Spread the puff pastry and mark the edges with a knife (don’t cut through completely). Take a fork and poke the dough on several places to stop the middle part rising.
- Spread the ricotta and leave the edges clean. Cut the tomatoes thinly and spread on top, drizzle with some olive oil.
- Brush the edges with egg and milk.
- Bake in the oven for about 20 minutes on 200 degrees Celsius or until the edges become golden.
- Add some basil, arugula, pamesan or prosciutto on top if desired. But it’s perfectly good without it as well.
