Easy puff pastry tomato tarts with ricotta and feta. An excellent vegetarian starter or light lunch.
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5 from 1 vote

Easy vegetarian puff pastry tomato tarts with feta and ricotta

These super-easy vegetarian puff pastry tomato tarts with feta and ricotta make an excellent starter or light summer lunch.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Vegetarian tart
Servings: 2
Author: Lucy Parissi | Supergolden Bakes


  • 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.