Tomato & Ricotta Tart Recipe

Name: Tomato & Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (17 Oz. Size) Puff Pastry; 3/4 cups Ricotta; 1 cup Cherry Tomatoes, Halved; 1 Tablespoon Parmesan Cheese; 1/4 teaspoons Chili Flakes; 1/2 teaspoons Black Pepper; 1 pinch Salt; 2 Tablespoons Balsamic Vinegar; 6 leaves Basil, Hand Torn; 1 Tablespoon Olive Oil

Servings: persons

1 package (17 Oz. Size) Puff Pastry
3/4 cups Ricotta
1 cup Cherry Tomatoes, Halved
1 Tablespoon Parmesan Cheese
1/4 teaspoons Chili Flakes
1/2 teaspoons Black Pepper
1 pinch Salt
2 Tablespoons Balsamic Vinegar
6 leaves Basil, Hand Torn
1 Tablespoon Olive Oil

1
Thaw butter puff pastry according to package instructions.
2
Preheat oven to 400 degrees F.
3
On a floured surface, gently roll out pastry to about 8-inch x 14-inch size.
4
(You can slightly etch a border on the edges if desired.)
5
Carefully place on a sheet pan.
6
Gently spread ricotta evenly over pastry.
7
Add tomatoes, Parmesan cheese, chili flakes, black pepper and salt.
8
Drizzle with balsamic vinegar.
9
Bake for about 20 minutes or until pastry is golden brown and cooked through.
10
Once out of the oven, distribute torn basil leaves and drizzle with olive oil.
11
Cut into pieces and dig in.
12
This is best eaten right away.
13
Its absolutely freaking fantastic!

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (17 Oz. Size) Puff Pastry, 3/4 cups Ricotta, 1 cup Cherry Tomatoes, Halved, 1 Tablespoon Parmesan Cheese, and more.

Yes, Tomato & Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato & Ricotta Tart

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