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+ servings
Small round pastry with ricotta and fresh tomato
4.6 from 5 votes

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


  • 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


  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.