There is something truly magical about the combination of tender puff pastry topped with creamy ricotta, vibrant cherry tomatoes, and briny black olives. The Tomato, Black Olive, and Ricotta Puff Tarts Recipe is a celebration of Mediterranean flavors wrapped in a beautifully golden, flaky crust. With each bite, you get that perfect mix of creamy richness, tangy bursts from the tomatoes, and a touch of saltiness from the olives, making this dish an irresistible appetizer or light lunch that’s as simple to make as it is satisfying.
Ingredients You’ll Need
For this Tomato, Black Olive, and Ricotta Puff Tarts Recipe, the ingredients are delightfully straightforward yet essential. Each plays its part, whether adding creaminess, freshness, or that golden crunch everyone loves in a puff tart.
- Puff pastry sheet: The buttery foundation that puffs up to a flaky, light crust perfect for holding all the delicious toppings.
- Ricotta cheese: Provides creamy richness and a smooth texture that balances the acidity of the tomatoes.
- Grated Parmesan cheese: Adds a sharp, savory note that deepens the flavor profile.
- Dried oregano: This herb brings a warm, earthy Mediterranean flavor, enhancing the overall taste.
- Salt and black pepper: Simple seasonings that brighten and bring harmony to the ingredients.
- Cherry tomatoes (halved): Their juicy sweetness and vibrant red color add freshness and visual appeal.
- Sliced black olives: A salty, briny contrast that lifts and complements the creamy cheeses.
- Olive oil: A drizzle for richness and a lovely sheen on the toppings once baked.
- Beaten egg: Used as an egg wash to give the pastry edges a perfect golden finish.
- Fresh basil leaves (optional): Adds a bright herbal note and a pop of green for garnish.
How to Make Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Step 1: Prepare and Score the Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to ensure easy cleanup. On a lightly floured surface, gently roll out the puff pastry sheet just a bit to smooth it out, then cut it into four equal rectangles. Placing these rectangles on the parchment-lined tray, use a sharp knife to lightly score a half-inch border around each rectangle, being careful not to cut all the way through; this step tells the edges to rise and puff, creating a lovely frame for your toppings.
Step 2: Mix the Ricotta Filling
In a small bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and black pepper. Mix everything until smooth and creamy. This mixture is going to serve as the luscious base layer that contrasts beautifully with the freshness of the tomatoes and the saltiness of the olives.
Step 3: Assemble the Tarts
Spread the cheesy ricotta mixture evenly inside the scored borders on each puff pastry rectangle. Then, artfully arrange the halved cherry tomatoes and sliced black olives on top. Don’t be shy here—make sure each tart has an ample amount for that perfect bite in every mouthful. Brush the edges of the pastry with the beaten egg to ensure a golden, shiny crust. Finally, drizzle a little olive oil over the tomatoes and olives for richness and a lovely gloss.
Step 4: Bake to Golden Perfection
Place the baking sheet into the preheated oven and bake for 18 to 22 minutes. You’ll know they are done when the pastry has puffed up beautifully and turned a golden brown shade. The filling should be warm and slightly set but still creamy. Allow the tarts to cool just slightly before serving so the filling can firm up and flavors meld.
How to Serve Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Garnishes
Adding fresh basil leaves right before serving is a game-changer for this recipe. The herb’s sweet, peppery aroma brightens each bite and adds a splash of vibrant green that makes the tarts look as good as they taste. You might also sprinkle a little flaky sea salt or freshly cracked black pepper to enhance the flavors even further.
Side Dishes
These tarts are versatile enough to be paired with a variety of sides. Consider serving them alongside a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. Roasted vegetables or a simple bowl of mixed olives can also make great companions, keeping with the Mediterranean theme.
Creative Ways to Present
If you want to impress guests, try serving individual tarts on small wooden boards or slate plates with an artful drizzle of balsamic glaze around the edges. You can also cut the tarts into smaller squares for bite-sized hors d’oeuvres at a party. For brunch, arrange the tarts on a large platter surrounded by fresh fruit and microgreens for an inviting spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Tomato, Black Olive, and Ricotta Puff Tarts Recipe treats, no worries! Store them in an airtight container in the refrigerator for up to 2 days. They remain tasty and are wonderful when gently warmed back up.
Freezing
These puff tarts can be frozen before baking. Assemble the tarts on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. When you want to enjoy them, bake directly from frozen, adding a few extra minutes to the baking time to ensure they cook through perfectly.
Reheating
To reheat, place the tarts on a baking sheet and warm them in a preheated 350°F (175°C) oven for about 10 minutes until they’re heated through and the pastry regains its crispness. Avoid microwaving to keep the crust flaky.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh oregano or even thyme can add a wonderful, vibrant flavor. Just chop finely and mix into the ricotta filling. Adjust amounts to taste since fresh herbs are less concentrated than dried.
Can I substitute black olives with green olives?
Yes, green olives can be used and offer a slightly different, more tangy flavor. Just make sure to slice them thinly as they tend to be firmer than black olives.
Is this recipe suitable for a gluten-free diet?
The traditional recipe uses puff pastry made from wheat flour, which contains gluten. However, you can find gluten-free puff pastry in many stores or make your own, making this recipe adaptable for a gluten-free diet.
Can I prepare these tarts vegan?
For a vegan version, use plant-based puff pastry and substitute ricotta with a vegan ricotta alternative or blended tofu. Replace the egg wash with a plant milk and oil mix to achieve that golden crust.
How long can I keep the assembled, unbaked tarts in the fridge?
You can prepare the tarts in advance and store them covered in the refrigerator for up to 24 hours before baking. This makes it great for entertaining or meal prep.
Final Thoughts
Once you make the Tomato, Black Olive, and Ricotta Puff Tarts Recipe, it will quickly become a kitchen staple you love to share with friends and family. The blend of creamy, fresh, and savory elements atop crispy puff pastry makes each bite a delight. Don’t hesitate to experiment by adding your favorite toppings or herbs. This recipe’s simplicity and elegance shine every time, so dive in and enjoy creating something truly special!
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
Delight in these easy-to-make Tomato, Black Olive, and Ricotta Puff Tarts featuring flaky puff pastry topped with creamy ricotta cheese, juicy cherry tomatoes, and briny black olives. Perfect as a savory appetizer or light brunch option with a Mediterranean flair.
Ingredients
Puff Pastry Base
- 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 your 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 spaced evenly on the prepared baking sheet.
- Score Pastry Borders: Using a sharp knife, lightly score a 1/2-inch border around each rectangle, being careful not to cut all the way through. This allows the edges to puff up beautifully while holding the filling inside.
- Mix Cheese Filling: In a small bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Assemble Tarts: Spread the ricotta cheese mixture evenly within the scored borders of each pastry rectangle. Top the filling with halved cherry tomatoes and sliced black olives.
- Apply Egg Wash and Olive Oil: Brush the edges of the pastry with the beaten egg to promote a golden brown crust. Drizzle the cherry tomatoes and olives lightly with olive oil to enhance flavor and prevent drying.
- Bake: Bake the assembled tarts in the preheated oven for 18 to 22 minutes or until the pastry is golden, puffed, and cooked through.
- Cool and Garnish: Allow the tarts to cool slightly on the baking sheet. Garnish with fresh basil leaves if desired, then serve warm or at room temperature.
Notes
- Best served warm or at room temperature for optimal texture and flavor.
- For variation, add roasted red peppers or substitute goat cheese for ricotta.
- These tarts are ideal as an appetizer, brunch dish, or a light lunch.
