Ingredients
- Puff Pastry: One sheet, thawed – This forms the flaky and buttery base for our tarts, providing a delightful contrast to the juicy filling.
- Cherry Tomatoes: 1 pint, halved – These provide the star flavor of the tarts, offering sweetness and a burst of fresh, summery taste. Choose ripe, firm tomatoes for the best results.
- Ricotta Cheese: 1 cup – Creates a creamy and mild base for the tomato topping, adding a subtle richness and texture that balances the acidity of the tomatoes.
- Parmesan Cheese: ½ cup, grated – Adds a salty, savory, and nutty flavor to the filling, enhancing the overall taste profile and providing a pleasant sharpness.
- Fresh Basil: ¼ cup, chopped – Infuses the tarts with a fresh, aromatic, and slightly peppery flavor that beautifully complements tomatoes and cheese.
- Garlic: 2 cloves, minced – Provides a subtle pungent and savory note that deepens the flavor of the ricotta mixture and enhances the other ingredients.
- Olive Oil: 2 tablespoons – Used for sautéing the garlic and brushing the pastry, adding richness and aiding in browning and crisping.
- Balsamic Glaze: For drizzling (optional) – Adds a touch of sweetness and tanginess, providing a beautiful visual finish and an extra layer of flavor complexity.
- Egg: 1 large, beaten (for egg wash, optional) – Brushed onto the pastry before baking to create a golden brown and glossy crust.
- Salt and Black Pepper: To taste – Essential seasonings to enhance all the flavors and balance the overall taste of the tarts.
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If your pastry sheet is very large, you may want to cut it in half to make it easier to work with. Lightly roll it out to slightly thin it, maintaining a rectangular shape. This will help create a flakier crust.
- Cut Out Tart Bases: Using a cookie cutter or a sharp knife, cut out circles or squares from the puff pastry. Aim for approximately 2-3 inch diameter/sides for mini tarts. You should get around 12-18 tarts depending on the size of your cutter and pastry sheet. Re-roll any pastry scraps and cut out more shapes until you’ve used up most of the pastry.
- Prepare the Tart Bases on Baking Sheet: Place the pastry shapes onto the prepared baking sheet, leaving a little space between each one. If you want to create a slightly raised edge for your tarts, lightly score a smaller square or circle inside each pastry shape using a knife, being careful not to cut all the way through. This will help the edges puff up nicely during baking while keeping the center flatter for the filling.
- Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, chopped fresh basil, salt, and black pepper. Mix well until all ingredients are evenly incorporated and the filling is smooth and creamy. Taste and adjust seasonings as needed.
- Assemble the Mini Tomato Tarts: Spoon a tablespoon of the ricotta mixture onto the center of each pastry base, spreading it evenly within the scored lines if you made them, or just in the center if you didn’t. Arrange halved cherry tomatoes, cut side up, on top of the ricotta filling, pressing them gently into the cheese. Don’t overcrowd the tarts; allow space for the tomatoes to roast and the pastry to bake properly.
- Egg Wash (Optional, but Recommended): For a golden brown and glossy crust, lightly brush the edges of the pastry with a beaten egg. This egg wash enhances the color and adds a beautiful sheen to the baked tarts.
- Bake the Tomato Tarts: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up, and the tomatoes are softened and slightly roasted. Keep an eye on them towards the end of the baking time to prevent burning.
- Cool Slightly and Drizzle with Balsamic Glaze: Once baked, remove the tarts from the oven and let them cool on the baking sheet for a few minutes. If desired, drizzle balsamic glaze over the warm tarts for an extra touch of flavor and visual appeal.
- Serve and Enjoy: Carefully transfer the mini tomato tarts to a serving platter. Serve them warm or at room temperature. They are delicious as appetizers, snacks, or as part of a light meal. Garnish with a few extra fresh basil leaves if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 14g