Go Back
–+ servings
Puff Pastry Tomato Tarts

Irresistibly Easy Puff Pastry Tomato Tarts to Savor

Delight in Puff Pastry Tomato Tarts featuring creamy ricotta, melty mozzarella, and fresh tomatoes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 tarts
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff pastry thawed
For the Cheese Mixture
  • 1 cup Ricotta cheese
  • 1 cup Grated mozzarella cheese
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Dried oregano
For the Topping
  • 2-3 medium Tomatoes sliced
  • 1 tablespoon Fresh basil optional
For the Finish
  • 1 large Egg whisked

Equipment

  • baking sheet
  • parchment paper
  • Pastry Brush

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the thawed puff pastry until it fits your tart pan or baking sheet.
  3. Place the rolled pastry onto a baking sheet lined with parchment paper, and prick the base with a fork.
  4. In a medium bowl, combine the ricotta cheese, grated mozzarella, olive oil, salt, black pepper, and dried oregano.
  5. Spread the cheese mixture evenly over the prepared puff pastry, leaving a small border.
  6. Arrange the sliced tomatoes evenly on top of the cheese mixture.
  7. Sprinkle fresh basil or additional dried oregano over the layered tomatoes.
  8. Whisk the egg and brush it over the exposed edges of the puff pastry.
  9. Bake the tarts for 25-30 minutes or until the edges are puffed and golden brown.
  10. Allow the tarts to cool for a few minutes before slicing and serving.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Chill the pastry before use for flakiness. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!