Puff Pastry Tomato Tartlets
This easy recipe for puff pastry tomato tartlets made with roasted cherry tomatoes and herbed ricotta cheese is a delicious snack or light lunch idea.
Ingredients
Puff pastry base
- 1 sheet puff pastry 25 cm x 25 cm (10x10inches) thawed but still chilled
- 1 large egg beaten
Roast tomatoes
- 250 grams (8 ounces) of cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
Ricotta topping
- 125 grams (½ cup) ricotta cheese
- 25 grams (1) spring onions, finely minced
- 1 teaspoon dried parsley or dried herbs of your choice
- ⅛ cup fresh basil chopped
- zest of a lemon - optional
- lemon juice to taste
Garnish (optional)
- balsamic glaze
- basil leaves
Instructions
Preheat the oven to 200°C (425°F)
- Working with chilled pastry. Cut the pastry into four equal squares and place these on a baking tray lined with baking paper. Next, use a pointed knife and a ruler as a guide to create a 2.5cm (1 inch) border around each pastry square, be careful not to cut through the pastry.
- Use a fork to dock (poke holes) in the pastry square that lays inside the borders' edge - don't poke holes in the 2.5 cm (1 inch) border.
- Use a pastry brush and brush the edges with a lightly beaten egg. Note: If the pastry has warmed up (which can happen on a hot day) put it in the fridge for about 15 minutes before baking because it needs to be cold when baked.
- Place in the hot oven and bake for 15 - 20 minutes or until golden brown. Remove from the oven - but don't turn off the oven just yet, because you will be roasting the tomatoes next.
- If the center of the pastry has puffed up, use the back of a spoon to push it down while it is still warm.
Roast tomatoes
- Place the whole cherry tomatoes onto a bowl, add oil, sprinkle with salt and pepper, and toss well to coat, transfer to a lined baking tray.
- Place in a hot oven and roast for 12 – 15 minutes or until the tomatoes soften and burst.
- While tomatoes are roasting make the ricotta spread.
Make ricotta spread
- Place the ricotta cheese, spring onions, dried parsley, basil leaves, zest, and lemon juice into a small bowl and mix well. Taste for salt and add to taste.
Assemble
- Spread about ¼ of the cheese mixture into the center of each puff pastry square.
- Top with warm cherry tomatoes
- Garnish with balsamic vinegar and basil leaves. Serve immediately.