There is something truly irresistible about the combination of flaky puff pastry, creamy ricotta, juicy tomatoes, and briny black olives all coming together in one delightful dish. This Tomato, Black Olive, and Ricotta Puff Tarts Recipe is a celebration of fresh Mediterranean flavors with minimal effort but maximum taste impact. Whether you’re entertaining guests or craving a light lunch, these tarts bring warmth, color, and a perfect balance of savory notes that make every bite a little moment of joy.
Ingredients You’ll Need
The magic of this Tomato, Black Olive, and Ricotta Puff Tarts Recipe lies in its simple but carefully chosen ingredients. Each one plays a key role: puff pastry creates that crisp, buttery base, ricotta adds creamy richness, cherry tomatoes bring vibrant sweetness, and black olives introduce a salty touch that makes every mouthful pop.
- 1 sheet puff pastry (thawed): Provides a light, flaky, buttery crust that’s essential for the tarts to puff up beautifully.
- 1/2 cup ricotta cheese: Offers creamy texture and mild flavor that balances the richness of other ingredients.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty note that enhances the cheese mixture.
- 1 teaspoon lemon zest: Brings bright, fresh citrus aroma to lift the whole tart.
- Salt and black pepper to taste: Perfectly seasons the filling to make flavors sing.
- 1/2 teaspoon dried oregano: Introduces a hint of earthiness and Mediterranean flair.
- 1 cup cherry tomatoes (halved): Bursting with sweetness and juiciness, they add bold color and freshness.
- 1/4 cup sliced black olives: Imparts a briny, savory contrast to the sweet tomatoes and creamy cheese.
- 1 tablespoon olive oil: A finishing drizzle enriches the flavors and adds a subtle sheen.
- 1 egg (beaten, for egg wash): Helps achieve that irresistibly golden, glossy pastry edge.
- Fresh basil leaves for garnish (optional): Adds a pop of green and herby fragrance to finish the dish beautifully.
How to Make Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Step 1: Preparing the Puff Pastry Base
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. Gently roll out your thawed puff pastry sheet a bit to smooth it, then cut it into four equal rectangles. Place these neatly on your baking sheet and score a half-inch border around the edges of each rectangle—make sure not to cut completely through so the edges will puff up while baking, forming that lovely crust barrier.
Step 2: Making the Ricotta Mixture
In a small bowl, combine the creamy ricotta cheese with grated Parmesan, lemon zest, dried oregano, salt, and black pepper. This mixture is the heart of the tart’s filling, and the lemon zest is the secret ingredient that brightens the whole thing up, while oregano adds a subtle Mediterranean touch. Whip it together until smooth and well incorporated for the creamiest texture.
Step 3: Assembling the Tarts
Spread the ricotta mixture evenly over the center of each puff pastry rectangle, being careful to stay inside the scored border. Top generously with halved cherry tomatoes and sliced black olives, layering the colors and flavors so every bite is fresh and satisfying. Once assembled, brush the pastry edges with the beaten egg to ensure those borders become perfectly golden and glossy during baking.
Step 4: Baking to Perfection
Pop your tarts into the preheated oven and bake for about 18 to 20 minutes. You’ll know they’re ready when the puff pastry is beautifully golden and puffed, and the tomatoes start to soften and caramelize just slightly. The aromas wafting from your oven will be a tantalizing preview of the deliciousness to come.
Step 5: Final Touches
Once out of the oven, drizzle a little olive oil over the tarts to add that silky finish and an extra layer of flavor. If you have fresh basil on hand, scatter some leaves on top for a fragrant, colorful garnish that elevates the whole presentation. Serve warm or at room temperature and watch your friends and family dig in happily.
How to Serve Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Garnishes
Fresh basil leaves are the classic choice to garnish these tarts, offering a sweet, peppery aroma that complements the rich ricotta and tangy tomatoes perfectly. You can also add a sprinkle of flaky sea salt or a few cracked black peppercorns for a subtle finishing touch that awakens the flavors.
Side Dishes
This Tomato, Black Olive, and Ricotta Puff Tarts Recipe pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette to balance the richness of the pastry. A light bowl of soup, such as chilled gazpacho or a vegetable broth, also makes a great accompaniment for a well-rounded meal or appetizer spread.
Creative Ways to Present
For a stunning presentation at your next gathering, consider serving these tarts on a wooden board surrounded by small bowls of extra olives, fresh cherry tomatoes, and basil leaves for guests to customize their bites. You could also slice each tart into smaller squares as elegant finger foods for cocktail parties or brunches.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Tomato, Black Olive, and Ricotta Puff Tarts Recipe, store them in an airtight container in the refrigerator for up to 2 days. Be sure to let them cool completely before sealing to avoid soggy pastry.
Freezing
You can freeze unbaked tarts by assembling them fully but stopping before the baking step. Wrap tightly in plastic wrap and freeze for up to one month. When ready to enjoy, simply bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat your tarts, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 8 to 10 minutes, or until the pastry is crisp again and the filling is warmed through. Avoid microwaving to keep the puff pastry flaky rather than soggy.
FAQs
Can I use fresh mozzarella instead of ricotta in this recipe?
Absolutely! Fresh mozzarella can add a wonderfully melty, creamy texture but keep in mind it is a bit more watery, so you might want to pat it dry or combine it with Parmesan to maintain the right consistency.
Are these tarts suitable for a vegan diet?
This recipe uses ricotta and egg wash which are not vegan. However, you could substitute dairy-free cheeses and brush the pastry with a plant-based milk or oil to make a vegan-friendly version.
Can I prepare these tarts ahead of time for a party?
Yes! You can assemble them a few hours ahead and keep them refrigerated before baking. Alternatively, make them the day before, then reheat gently before serving for convenience without sacrificing flavor.
What type of puff pastry works best?
Store-bought frozen puff pastry sheets are perfect for ease and consistency. Just remember to thaw them completely before rolling out as instructed for optimal puffiness and flakiness.
Can I add other toppings to these tarts?
Definitely! This recipe is quite versatile. Consider adding caramelized onions, roasted red peppers, or even a sprinkling of pine nuts to personalize your Tomato, Black Olive, and Ricotta Puff Tarts Recipe.
Final Thoughts
If you’re looking for a dish that is as impressive as it is easy to make, the Tomato, Black Olive, and Ricotta Puff Tarts Recipe is your new best friend. Bursting with Mediterranean flavors, vibrant colors, and delightful textures, these tarts promise to brighten your table and bring smiles all around. Give it a try and savor every delicious bite!
Print
Tomato, Black Olive, and Ricotta Puff Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 tarts 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
These Tomato, Black Olive, and Ricotta Puff Tarts are a delicious Mediterranean-inspired appetizer featuring flaky puff pastry topped with creamy ricotta, zesty lemon, savory Parmesan, juicy cherry tomatoes, and briny black olives. Easy to prepare and perfect for serving warm or at room temperature, these tarts make a flavorful light lunch or party snack.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry (thawed)
Cheese Mixture
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- salt and black pepper to taste
Toppings and Garnish
- 1 cup cherry tomatoes (halved)
- 1/4 cup sliced black olives
- 1 tablespoon olive oil
- 1 egg (beaten, for egg wash)
- fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet slightly to loosen it, then cut into 4 equal rectangles. Place the rectangles on the prepared baking sheet. Using a knife, score a 1/2-inch border around the edges of each rectangle but be careful not to cut all the way through, so the edges will puff up distinctly during baking.
- Mix Cheese Filling: In a small bowl, combine the ricotta cheese, grated Parmesan, lemon zest, dried oregano, salt, and black pepper. Mix thoroughly to evenly distribute the flavors.
- Assemble Tarts: Spread the ricotta mixture evenly over the center of each puff pastry rectangle, avoiding the scored borders. Top each with halved cherry tomatoes and sliced black olives to add freshness and a briny contrast.
- Apply Egg Wash: Brush the exposed pastry edges with the beaten egg carefully to help them brown beautifully and achieve a glossy finish once baked.
- Bake: Place the baking sheet in the preheated oven and bake the tarts for 18 to 20 minutes or until the puff pastry is golden brown and puffed up, and the toppings look cooked and slightly roasted.
- Finish and Serve: Remove from the oven and immediately drizzle the baked tarts with olive oil for added richness. Garnish with fresh basil leaves, if using, to introduce a fresh herbal note. Serve warm or at room temperature.
Notes
- Ricotta can be substituted with goat cheese or cream cheese for a different flavor profile.
- These tarts are best served warm but can also be enjoyed at room temperature.
- Perfect as an appetizer, light lunch, or party snack.
