Tomato Tart

Roasted cherry tomatoes and creamy ricotta sit on small, crisp puff pastry bases. Red and yellow tomatoes give these tarts their color, but the appeal is just as much in the contrast between juicy topping and crisp pastry.

Tomato Tart

Small puff pastry tarts topped with creamy ricotta and roasted red and yellow cherry tomatoes. Baking the pastry between two trays keeps the bases flat and crisp.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 20 Tarts

Ingredients Method Notes

Ingredients

  

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• 15 Red Cherry Tomatoes, halved
• 15 Yellow Cherry Tomatoes, halved
• 2 tbsp Olive oil
• 1 Sheet Frozen Puff Pastry, thawed
• 1 Egg, beaten
• 8 oz. Ricotta
• Salt & Pepper

Method

 

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. In a medium bowl, toss the halved tomatoes with the olive oil and season with salt and pepper. Spread on a baking sheet and roast for about 15 minutes, until slightly softened. Set aside to cool.
3. Purée the ricotta in a food processor until creamy. Transfer to a bowl and set aside.
4. On a lightly floured surface, roll the puff pastry to smooth the fold marks. Cut into about 20 small squares, or use a 2-inch round cutter. Arrange on a parchment-lined baking sheet and brush with the beaten egg. Cover with another sheet of parchment and a second baking sheet to limit puffing. Bake for 20 minutes. Remove the upper tray and parchment, then bake for another 2–3 minutes, until golden. Transfer to a serving platter.
5. Divide the ricotta among the pastry bases. Top each with one red tomato half and one yellow tomato half, cut-side up. Season lightly with salt and pepper. Reserve any extra roasted tomato halves for another use.

Notes

Makes about 20 small tarts; the exact yield depends on the dimensions of the puff pastry sheet. The tomatoes are halved before roasting, and each tart gets one half of each color.

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Cooking notes

Bake the bases flat. The second baking sheet limits the puff, giving the topping a level base. Keep the parchment between the pastry and the upper tray.

Let the components cool. Cool the tomatoes and pastry before assembly. Spoon on the ricotta and add the tomatoes close to serving so the bases keep their crispness.

A little extra tomato is useful. The recipe roasts more tomato halves than the 20 tarts require. Choose the best-looking pieces for the tops and serve the extras alongside.

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