Description
These Tomato, Black Olive, and Ricotta Puff Tarts are a delightful savory treat that combines the richness of ricotta cheese with the freshness of cherry tomatoes and the briny flavor of black olives, all nestled in a flaky puff pastry crust. Perfect for a light lunch, brunch, or as an appetizer, these tarts are easy to make and bursting with Mediterranean flavors.
Ingredients
Puff Pastry:
1 sheet puff pastry (thawed),
Ricotta Filling:
1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried oregano, salt and black pepper to taste,
Toppings:
1 cup cherry tomatoes (halved), 1/4 cup sliced black olives, 1 tablespoon olive oil,
Others:
1 egg (beaten, for egg wash), fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry sheet slightly on a floured surface and cut into 4 equal rectangles. Place on baking sheet.
- Make the filling: Mix ricotta, Parmesan, oregano, salt, and pepper. Spread inside the pastry borders.
- Add toppings: Top with tomatoes and olives. Brush edges with egg, drizzle with olive oil.
- Bake: Bake for 18-22 minutes until golden and puffed. Garnish with basil.
Notes
- Best served warm or at room temperature.
- Try variations like adding roasted red peppers or using goat cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
