If you’re searching for a delightful, savory treat that brings together freshness and comfort, look no further than this Tomato, Black Olive, and Ricotta Puff Tarts Recipe. Each tart offers a golden, flaky crust that perfectly cradles a creamy ricotta and Parmesan blend, accented by juicy cherry tomatoes and briny black olives. Bursting with Mediterranean charm and vibrant flavors, these puffs are a comforting appetizer or a charming light meal that’s as easy to make as it is to share.
Ingredients You’ll Need
The beauty of this Tomato, Black Olive, and Ricotta Puff Tarts Recipe lies in its simplicity. Each ingredient plays a starring role, contributing to a harmony of flavor and texture that makes these tarts irresistible. From the flaky puff pastry to the tangy black olives, every component is essential for that perfect bite.
- 1 sheet puff pastry (thawed): Provides the flaky, buttery base that puffs up golden and crisp in the oven.
- 1/2 cup ricotta cheese: Adds creamy richness and a mild flavor that balances the tartness of the tomatoes.
- 1/4 cup grated Parmesan cheese: Gives a nutty, savory depth to the cheese mixture.
- 1/2 teaspoon dried oregano: Brings a classic Mediterranean herb flavor that brightens the tart.
- Salt and black pepper to taste: Essential seasoning that enhances all the flavors.
- 1 cup cherry tomatoes (halved): Offers juicy bursts of sweetness and acidity.
- 1/4 cup sliced black olives: Adds a salty, briny contrast that complements the cheese.
- 1 tablespoon olive oil: A drizzle to enrich the toppings and add a glossy finish.
- 1 egg (beaten, for egg wash): Helps the pastry edges brown beautifully and adds a touch of shine.
- Fresh basil leaves for garnish (optional): Imparts fragrant freshness to finish the dish.
How to Make Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Step 1: Prepare the Puff Pastry Base
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. On a surface dusted lightly with flour, gently roll out the puff pastry sheet to smooth any creases, then cut it into four equal rectangles. Arranging them on the baking sheet, use a knife to carefully score a 1/2-inch border around each rectangle—this helps the edges rise up to create a lovely crust without cutting through.
Step 2: Mix the Cheese Filling
In a small bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and black pepper. Stir until smooth and creamy, ensuring each bite is packed with flavor and decadence. This cheesy base is the heart of the Tomato, Black Olive, and Ricotta Puff Tarts Recipe and guarantees that irresistible richness.
Step 3: Assemble the Tarts
Spread the ricotta mixture evenly onto each pastry rectangle, staying within the scored borders to keep the edges puffed and separate. Next, top each tart with halved cherry tomatoes and the sliced black olives, distributing them evenly for a vibrant, colorful presentation. Brush the pastry edges with the beaten egg to help achieve a perfect golden gloss when baked, and finish with a gentle drizzle of olive oil over the toppings to enhance flavor and moisture.
Step 4: Bake Until Golden
Place the tarts in the preheated oven and bake for 18 to 22 minutes. You’ll want to watch closely as the puff pastry puffs up gorgeously, turning golden and crisp, while the tomatoes soften and the olives release their savory notes. Once baked, allow the tarts to cool slightly before moving them to a serving plate.
How to Serve Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Garnishes
For an added pop of fragrance and color, fresh basil leaves are the perfect touch. Their slightly sweet, peppery aroma complements the tomatoes and ricotta beautifully. You might also consider a light sprinkle of flaky sea salt or a drizzle of balsamic glaze to elevate the flavors even more.
Side Dishes
These tarts pair wonderfully with a simple mixed green salad dressed with lemon vinaigrette or alongside roasted vegetables for a Mediterranean-inspired meal. Because the tarts are rich and satisfying, light and fresh sides help balance the plate without overwhelming your palate.
Creative Ways to Present
For entertaining, serve individual tarts on small wooden boards adorned with fresh herb sprigs. Alternatively, cut them into smaller squares for a crowd-pleasing appetizer platter paired with olives, nuts, and wines like Sauvignon Blanc or Pinot Noir. Hosting a brunch? Place these tarts alongside poached eggs and avocado for a delightful, colorful spread.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato, Black Olive, and Ricotta Puff Tarts Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep the tarts on a paper towel-lined plate to prevent sogginess and maintain crispness as much as possible.
Freezing
You can freeze the assembled but unbaked tarts—wrap them tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the baking time to ensure they cook through beautifully.
Reheating
To reheat, place the tarts on a baking sheet and warm in a preheated oven at 350°F (175°C) for 8 to 10 minutes. This helps the pastry reclaim its crisp texture, and the toppings stay fresh and flavorful. Avoid microwaving if you want to preserve the flaky crust.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh oregano or even a mix of fresh thyme and basil can be substituted. Just use about one teaspoon of fresh herbs as dried herbs are more concentrated.
Is there a vegan version of this Tomato, Black Olive, and Ricotta Puff Tarts Recipe?
Yes, you can swap the ricotta for a plant-based cheese alternative and use a vegan puff pastry. Instead of egg wash, brush the pastry with a little olive oil or a plant milk for browning.
Can these tarts be made gluten-free?
Definitely! Use a gluten-free puff pastry available at many grocery stores or make your own. The rest of the ingredients are naturally gluten-free, making this recipe quite adaptable.
What can I add to make the tarts more substantial?
Consider adding sautéed spinach, caramelized onions, or even thinly sliced roasted red peppers for extra layers of flavor and texture that complement the original recipe beautifully.
How do I prevent the puff pastry from getting soggy?
Scoring the borders around the filling helps the edges puff up and seal off the filling. Also, spreading the ricotta mixture evenly and not too thick keeps the pastry from becoming too moist. Baking on parchment paper and serving soon after baking help maintain crispness.
Final Thoughts
I truly encourage you to give this Tomato, Black Olive, and Ricotta Puff Tarts Recipe a try. It’s a simple yet elegant dish that brings joy with every bite, perfect for sharing with loved ones or treating yourself to a flavorful Mediterranean escape at home. Whether for a casual snack, brunch, or appetizer, these tarts never fail to impress and satisfy.
Print
Tomato, Black Olive, and Ricotta Puff Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 tarts
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Tomato, Black Olive, and Ricotta Puff Tarts offer a delicious Mediterranean-inspired appetizer or brunch option featuring flaky puff pastry topped with creamy ricotta, juicy cherry tomatoes, and tangy black olives. Easy to prepare and perfect for entertaining, they bake to golden perfection with a fresh basil garnish that adds a burst of flavor.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Cheese Mixture
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Toppings
- 1 cup cherry tomatoes (halved)
- 1/4 cup sliced black olives
- 1 tablespoon olive oil
Finishing
- 1 egg (beaten, for egg wash)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry slightly and cut it into 4 equal rectangles. Place the rectangles on the prepared baking sheet.
- Score the Borders: Use a knife to lightly score a 1/2-inch border around each tart without cutting all the way through. This helps the edges puff up while baking.
- Make the Cheese Mixture: In a small bowl, combine ricotta cheese, grated Parmesan, dried oregano, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Assemble the Tarts: Spread the ricotta mixture evenly inside the scored border of each pastry rectangle. Top each with halved cherry tomatoes and sliced black olives.
- Apply Egg Wash and Olive Oil: Brush the pastry edges with the beaten egg to ensure a golden finish. Drizzle a small amount of olive oil over the tomatoes and olives for extra flavor and moisture.
- Bake: Bake the tarts in the preheated oven for 18 to 22 minutes, or until the pastry is golden brown and puffed up.
- Garnish and Serve: Allow the tarts to cool slightly before garnishing with fresh basil leaves if desired. Serve warm or at room temperature.
Notes
- These tarts are best served warm or at room temperature.
- For variety, add roasted red peppers or swap ricotta for goat cheese.
- Perfect as an appetizer, brunch dish, or a light lunch option.
