These super-easy vegetarian puff pastry tomato tarts with feta and ricotta make an excellent starter or light summer lunch.
I don’t understand how it can possibly be July already. Even though in my mind I am always about six weeks ahead of whatever month we are in – the joys of always planning ahead on blog content – I am somehow always shocked when a new month rolls in. At least this year it feels like July – the weather is warm, the sun is shining and I wish I was on a beach somewhere.
That beach is still weeks away however – fingers crossed we actually manage to go this year – so we are enjoying the warm weather in our lush new garden. I keep meaning to do an update post on how the garden is getting on and one of these days I promise to get round to it!
These super-easy vegetarian puff pastry tomato tarts with feta and ricotta are meant for al fresco dining and perfect for using up a tomato glutt. You only need a handful of ingredients to make them – pre-rolled puff pastry, ricotta, feta, chives, olive oil and the ripest tomatoes you can find. I also added a grating of Grana Padano on top – because what a cheese tart needs is more cheese, naturally. 😉
Serve as an appetizer – you might want to cut the pastry into four sections for smaller tarts – or as a light lunch with a crisp green salad on the side. And you can make the tarts even prettier by using a selection of green, yellow and red Heirloom tomatoes. Take a look at the video to see how it’s done!
- 1 packet pre-rolled puff pastry
- 250 g | 9ounces | 1 cup ricotta cheese
- 200 g | 7 ounces | 3/4 cup feta cheese crumbled
- 3-4 ripe vine tomatoes sliced thinly
- 1 tbsp olive oil + extra to drizzle on tarts
- 1 tbsp finely chopped chives + extra to sprinkle on tarts
- 2-3 tbsp finely grated Grana Padano Parmesan
- or a vegetarian hard cheese optional
- salt and freshly ground pepper to season
- Preheat the oven to 200C (400F).
- Mix the ricotta, feta, olive oil and chives together in a bowl.
- Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half or in quarters if you wish to make smaller tarts.
- Space the pieces slightly apart on the tray.
- Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
- Bake for 12 minutes or until puffed and golden.
- Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart, filling edge to edge.
- Add the tomato slices, overlapping them slightly and sprinkle with the grated cheese.
- Drizzle with a little olive oil and season with salt and pepper.
- Return to the oven for 8 minutes, or until the tomatoes are slightly softened.
- Sprinkle with chopped chives and serve immediately.
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