Tomato Tart with Puff Pastry
This Tomato Tart with Puff Pastry Recipe is perfect for lunches, party appetizers, or a buffet spread when hosting. It's simple yet flavorful and deliciously pairs with a glass of wine for extra special evenings.
Servings: 12 tarts
Equipment
- parchment paper
- cooling rack
- pastry or silicone brush
Ingredients
- 2 sheets 9 X 9 puff pastry (1 box Pepperide Farm 17.3 Box)
- 1 large egg
- 1 ½ cups whole milk ricotta cheese
- ½ cup grated parmigiana reggiano cheese
- 2 teaspoons kosher salt (or to taste)
- 2 teaspoons black pepper
- 6 tablespoons minced fresh basil plus whole leaves for garnish
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 pound cherry tomatoes halved, (or favorite tomatoes) may adjust amount to taste
- 1 tablespoon olive oil
- ¼ cup parmesan cheese for garnish
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper or a silicone mat.
- Place puff pastry on a cutting board and slice each sheet into 6 even individual pieces. Roughly a quarter inch from the edge, use a knife to create a rectangle inside each piece.
- In a medium-sized bowl, mix together ricotta cheese, parmigiana-reggiano, salt, pepper, oregano, garlic powder, and minced basil.
- Make your egg wash by whisking an egg in a small bowl and brushing the edges of the pastry.
- Place the puff pastry on the prepared baking sheet 1 inch apart. Scoop roughly 1 1/2 tablespoons of ricotta cheese mixture onto each pastry and spread evenly.
- Place 4-5 halved or sliced tomatoes on each pastry. You can adjust the amount or type of tomato to taste.
- Bake for 10 -15 minutes or until the pastries are golden, turning your baking sheet at 8 minutes for even baking. Remove from the oven and cool on a wire rack.
- Garnish with additional minced basil and shredded Parmesan cheese. Enjoy!
Nutrition
Serving: 1tart | Calories: 330kcal | Carbohydrates: 22g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 36mg | Sodium: 626mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 2mg
Find it online:
www.soulfullymade.com/tomato-tart-with-puff-pastry/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/tomato-tart-with-puff-pastry/