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You are here: Home / Recipes / Pies and Tarts / Tomato Ricotta Tarts

Tomato Ricotta Tarts

August 15, 2013 Updated February 12, 2019 20 Comments

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The perfect summer super.  A warm tomato ricotta tart with a light salad on the side.  Perfect.

Puff pastry filled with ricotta cheese topped with fresh garden tomatoes.

Simply Perfect.

 

For the tarts you will need:

1 package puff pastry ready-made sheets
3/4 cup ricotta
1/2 cup – 3/4 cup shredded Parmesan
1 garlic clove, minced
1 large egg
2 tablespoons cream
pinch nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 large tomatoes
drizzle of olive oil

Lightly butter or spray with non-stick cooking spray 6 (4-inch) tart tins.  Set aside.

 

In a mixing bowl add ricotta.

Tip:  If you want FABULOUS ricotta and you want to feel extremely domestic, you can make your own fresh buttermilk ricotta.

 

1 large egg.

 

1/2 cup Parmesan cheese.

 

Minced or pressed garlic.

 

2 tablespoons cream.

 

Just a pinch of fresh grated nutmeg.

 

1/4 teaspoons salt.

 

1/4 teaspoon fresh ground pepper.  If you are using canned pepper, only use a pinch.

 

Mix together until smooth.

 

Set aside.

 

Carefully unfold pastry sheet.  Place on a lightly floured surface.

 

Roll into a 10 1/2 x 10 1/2 – inch square.

 

Cut into fourths.

 

Place the squares in the prepared tart tins.

 

Press into the tin.

 

Trim off excess pastry.  I like to roll the rolling pin across the top.  It’s a quick and simply way to trim the pastry.

 

Prick the pastry several times with a fork.

 

Place tins on a baking sheet.

 

Divide ricotta filling between the tarts.

 

Top with sliced tomatoes.  You can slice the tomatoes as thick or thin.  You can even use cherry tomatoes cut in half.

 

Drizzle with olive oil.

Hmmm…don’t know what happened to that pic??

Sprinkle with salt and pepper.

 

Place in heated 425 degree oven.  Bake for 20 – 25 minutes.

 

Or  until golden brown.  Remove from the oven and allow to cool for 5 minutes or so.  Remove from tin and serve warm.

 

Impressive, simple, and perfect.

 

Small round pastry with ricotta and fresh tomato
4.67 from 6 votes
Print

Tomato Ricotta Tarts

Tomato ricotta tarts are a perfect appetizer or light lunch.

Course Appetizer
Cuisine American
Keyword tomato ricotta tart recipe, tomato ricotta tarts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 tarts
Calories 350 kcal
Author Janet Barton

Ingredients

  • 1 package puff pastry ready-made sheets
  • 3/4 cup ricotta
  • 1/2-3/4 cup shredded Parmesan
  • 1 garlic clove minced
  • 1 large egg
  • 2 tablespoons cream
  • pinch nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 large tomatoes

Instructions

  1. Preheat oven to 425 degrees.  Lightly butter or spray 6 (4-inch round) tart tins.  Set aside.
  2. In a mixing bowl combine ricotta, Parmesan, garlic, egg, cream, nutmeg, salt and pepper.  Stir until smooth. Set mixture aside.
  3. Carefully unfold prepared puff pastry.  Place sheet on a lightly flour surface.  Roll out to a 10 1/2 x 10 1/2 - inch square.  Cut into fourths.  Place each fourth into the prepared tart tins.  Trim off excess puff pastry.  Divide the ricotta filling among the 6 tins.  Spread evenly.  Top ricotta with a slice of tomato.  Place in preheated oven and back until golden brown.  Approximately 20-25 minutes.  Remove from heat.  Cool 5 minutes.  Remove from tart tins.  Serve.
Nutrition Facts
Tomato Ricotta Tarts
Amount Per Serving
Calories 350 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 63mg21%
Sodium 375mg16%
Potassium 175mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 670IU13%
Vitamin C 5.8mg7%
Calcium 179mg18%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Pies and Tarts, Side Dishes Tagged With: Pies and tarts, side dishes

Previous Post: « Healthly lunch box ideas
Next Post: My Favorite Tomato Recipes »

Reader Interactions

Comments

  1. Tann says

    September 9, 2019 at 4:50 am

    5 stars
    My go-to autumn recipe! I crave this year round and count down the days tomatoes are in season so i can make this!!

    Reply
    • Janet Barton says

      September 9, 2019 at 8:32 pm

      Thanks so much. These little tarts are so crave-able.

      Reply
  2. Petra says

    September 6, 2013 at 10:39 am

    Tolle Idee, das wird ganz sicher auch bald mal ausprobiert. Sehen schon echt lecker aus.

    Reply
    • Janet Barton says

      September 9, 2013 at 9:32 pm

      🙂 Danke

      Reply
  3. KatieQ says

    August 18, 2013 at 1:04 pm

    If you make them ahead, do you leave them in the tart pans or remove them to store in the refrigerator?.

    Reply
    • Janet Barton says

      August 18, 2013 at 4:47 pm

      I removed them from the tart pans,let them cool completely, wrap them in plastic wrap, and store in the refrigerator. I hope this helps.

      Reply
  4. Femmeuse says

    August 16, 2013 at 9:27 pm

    Those look simply delicious!! Do you think I could make them one day ahead or in the morning and reheat later in the day?

    Reply
    • Janet Barton says

      August 16, 2013 at 9:32 pm

      You sure can. I made extra to take photo's and stored in them the refrigerator wrapped in plastic wrap. I popped them in a 300F degree oven for about 7 minutes and they were warm and crisp. I just sat them on the oven rack. What a great lunch.

      Reply
  5. Angie Schneider says

    August 16, 2013 at 5:06 pm

    I like to use store bought pastry too. These tartlets look fantastic.

    Reply
    • Janet Barton says

      August 16, 2013 at 8:04 pm

      I keep thinking I should try making my own puff pastry….

      Reply
  6. Sandy Green says

    August 16, 2013 at 4:25 pm

    Looks so perfectly summery!

    Reply
    • Janet Barton says

      August 16, 2013 at 8:03 pm

      You nailed it…summery.

      Reply
  7. Danhiskka says

    August 16, 2013 at 3:06 pm

    Hi Janet! Those look great! I've just moved to a new apartment (hence the lack of comments), and now I have a little patio where I can grow herbs and vegetables and flowers! So maybe, maybe, in a few months I'll make this with just picked tomatos.
    Big kiss.

    Reply
    • Janet Barton says

      August 16, 2013 at 8:03 pm

      Hi Dani, I was worried that you had left me for another blog 🙂 I'm so happy to hear you have a new place so you can start a little garden. Best of luck to you.

      Reply
  8. Pots and Pins says

    August 16, 2013 at 2:06 pm

    This is what we're having for dinner tonight! Thanks Janet!

    Reply
    • Janet Barton says

      August 16, 2013 at 8:02 pm

      Perfect for dinner with a salad and some fruit. My daughter-in-laws new favorite meal. Tiffany asked if she could have them everyday. I hope you enjoy them.

      Reply
  9. Chandrani Banerjee says

    August 16, 2013 at 4:48 am

    Tart looks perfect and yummy.

    Reply
    • Janet Barton says

      August 16, 2013 at 8:01 pm

      Thank you so much. I hope you try them.

      Reply
  10. Janet Barton says

    August 16, 2013 at 2:49 am

    From Emily: This is honest to goodness one of the most delicious things I've ever eaten. Thanks, Janet Barton

    Reply
    • Janet Barton says

      August 16, 2013 at 2:49 am

      Thanks Emily. Via facebook.

      Reply
4.67 from 6 votes (5 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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