These super-easy Puff Pastry Tomato Tarts with feta and ricotta make an excellent starter or light summer lunch.
You will also love Cheese and Asparagus Puff Pastry Tarts
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!
Easy vegetarian puff pastry tomato tarts with feta and ricotta
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutritional Info
BRENDA S RIGANO-GUINN says
MY DAUGHTER IN LAW MADE THIS & IT WAS OUTSTANDING! SHE FORWARDED YOUR SITE & RECIPE TO ME – EVEN I, WHO IS THE WORST COOK EVER – CANNOT WAIT TO TRY IT. THANKS!
Kate says
Hi! I’d love to make tartlets like this as an appetizer to take to a party tonight, but will they travel well? Can I refrigerate them, then reheat them at the party? Or should I make them at the last minute and transport them warm? Any advice appreciated!
Lucy Parissi says
I think they would be best if you made them, cooled then chilled them then reheated before serving. If you made them just before the party that would be ok too. Or if you are able to pre-bake just the puff pastry shells, make and pack the filling and assemble and bake at the party venue. Hope this helps!
mary agnes faver says
what can I use instead of feta cheese?
Lucy Parissi says
You can add more ricotta or goat’s cheese or really any cheese you like. As long as it is creamy and will melt in the oven you are good
mary agnes faver says
thank you!
Thomas Pearman says
I made this last night and the middle puffed up as well guess I didn’t prick it hard enough with the fork. Even though it was absolutely delicious. Added grated Gouda on top of the tomatoes before baking it. 10/10 would make it again and highly recommend it. 😍
Lucy Parissi says
It’s ok if it puffs up a bit you can push it down again. So glad you liked it 🙂
Rebecca Walker says
Made this tomato tart for dinner tonight. It was fantastic! I added some softened onion and crispy slices of chorizo below the tomato and then some fresh basil to finish. Wow. Thanks for the recipe.
Lucy Parissi says
MMMM chorizo! Yummy addition. Thanks so much for stopping by and so glad your enjoyed it 🙂
Hannah Hossack-Lodge says
Totally agree on the time front, it feels like we only just had Christmas, I don’t understand how it is July already! These tarts look amazing – perfection in simplicity 🙂
cookilicious says
They look perfect! Pinned it to try later. Would love to make this for dinner some time.
Julia Frey says
I know what you mean about time running ahead! I can’t believe the school is almost out. I can’t wait! This tart looks just as glorious as the weather outside! For once we can actually join the rest of the world and enjoy the summer while it lasts.