Burst Tomato Ricotta Puff Pastry Tart Recipe
This Burst Tomato Ricotta Puff Pastry Tart is a delightful and elegant appetizer or light meal that combines flaky puff pastry with bursting cherry tomatoes, creamy ricotta, and melty provolone. The tart is finished with a drizzle of hot honey, fresh basil, and parmesan, creating a perfect balance of sweet, savory, and fresh flavors in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- 1 egg (for egg wash, optional)
Toppings
- Hot honey, for drizzling
- Fresh basil leaves, for topping
- Parmesan cheese, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Sauté Tomatoes and Garlic: Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, minced garlic, and a pinch of kosher salt and pepper. Cook while stirring often until the tomatoes just begin to burst, about 5 minutes. This step enhances the tomato flavor and softens them before baking.
- Prepare Puff Pastry Base: Lay the thawed puff pastry sheet onto the prepared parchment-lined baking sheet. Use a fork to poke holes all over the pastry to prevent excessive puffing in the center.
- Add Cheese and Tomatoes: Evenly sprinkle the grated provolone cheese over the puff pastry. Next, distribute small dollops of ricotta cheese evenly across the surface. Top gently with the sautéed bursting tomatoes. Avoid overloading to ensure the pastry cooks evenly and stays flaky.
- Apply Egg Wash: If using, beat one egg and brush the edges of the puff pastry with the egg wash. This will give the edges a beautiful golden color when baked.
- Bake the Tart: Place the tart in the preheated oven and bake for 15 to 20 minutes until the pastry is golden brown, bubbly, and flaky. Ensure the center is thoroughly cooked through.
- Garnish and Serve: Remove the tart from the oven and immediately drizzle with hot honey. Sprinkle with freshly grated parmesan cheese and fresh basil leaves. Slice into pieces and serve warm or at room temperature.
Notes
- For best results, thaw puff pastry overnight in the refrigerator before using.
- To make an egg wash, beat one egg with a tablespoon of water or milk.
- If hot honey is unavailable, you can gently heat regular honey with a pinch of red pepper flakes.
- The tart is best served the day it is made, but leftovers can be stored covered in the refrigerator for up to 2 days and re-crisped in the oven.
- Feel free to substitute provolone with mozzarella or fontina cheese for a different flavor profile.
