This ricotta and tomato tart is easy to make, requires only a few ingredients, and is ready quickly. An ideal lunch!
The main thing:
Made by Véronique
Published at 2023-07-13, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 13-07-2023
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Mix the ricotta and pesto, and season to taste with salt and pepper. You can also add a little diced red onion if you wish.
Wash the cherry tomatoes and cut them in half. Finely chop the chives and set them aside. Preheat the oven to 180 degrees celsius or 355 fahrenheit and line a baking tray with baking parchment.
Roll out the puff pastry and fold the edges inwards. Prick holes in the puff pastry with a fork and spread the ricotta mixture over it.
Put the tomatoes, cut side up, over the ricotta mixture. Finish off with a handful of grated cheese and bake the tart until golden brown, around 15 to 20 minutes. Garnish with chives and serve immediately, enjoy!
What kind of puff pastry is best to use for this tart?
You can use any kind of puff pastry. If you use a roll of puff pastry, it can be either round or rectangular. You can also use frozen squares of puff pastry; they are easy to stick together with a little water.
What is ricotta made of?
Ricotta is made from milk. Acid and salt are added to make the milk curdle and separate the whey from the curds. See our more detailed explanation of how ricotta is made.