If you’re craving a dish that feels like a warm Mediterranean hug in every bite, let me introduce you to the delightful Tomato, Black Olive, and Ricotta Puff Tarts Recipe. This dish combines flaky, buttery puff pastry with creamy ricotta, fresh cherry tomatoes bursting with sweetness, and the savory punch of black olives. It’s colorful, comforting, and incredibly simple to make, perfect for impressing guests or treating yourself on any day of the week.
Ingredients You’ll Need
The magic of this Tomato, Black Olive, and Ricotta Puff Tarts Recipe comes alive through a handful of straightforward yet essential ingredients. Each one brings its own unique touch — from creamy texture and tangy freshness to savory depth and buttery crunch.
- Puff pastry sheet: The flaky, golden base that delivers the perfect buttery crunch every time.
- Ricotta cheese: Rich and creamy, it provides a smooth contrast to the crisp pastry and bright tomatoes.
- Olive oil: A splash adds silkiness to the ricotta and helps meld flavors beautifully.
- Lemon zest: Adds a fresh, citrusy brightness that lifts the dish.
- Salt and black pepper: Essential seasonings that balance and enhance all other flavors.
- Cherry tomatoes: Juicy and sweet, they offer bursts of vibrant color and freshness.
- Sliced black olives: Bring a briny, savory depth that complements the tomatoes perfectly.
- Fresh basil: Fragrant and herbaceous, it adds a classic Mediterranean finish.
- Egg (for egg wash): Helps achieve that beautiful golden sheen on the pastry edges.
- Optional grated Parmesan cheese: Adds a nutty, salty kick if you want a little extra flair.
How to Make Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to a toasty 400°F and lining a baking sheet with parchment paper. This sets the stage for golden, flaky puff pastry that bakes evenly without sticking.
Step 2: Roll and Cut the Puff Pastry
On a lightly floured surface, roll out your thawed puff pastry into a roughly 10 by 12-inch rectangle. This ensures an even thickness for those perfect puffs. Cut the dough into 4 to 6 equal rectangles and arrange them neatly on your prepared baking sheet for easy handling.
Step 3: Make the Ricotta Mixture
Whisk together the ricotta cheese, olive oil, lemon zest, salt, pepper, and chopped fresh basil in a bowl. This creamy, zesty blend is the luscious base layer for your tart, marrying freshness and richness.
Step 4: Score and Prick the Puff Pastry
Using a sharp knife, lightly score a half-inch border around each piece of dough, being careful not to cut all the way through. This creates a charming raised edge that crisps beautifully. Prick the centers with a fork to stop them from puffing up too much during baking, keeping the tarts nicely shaped.
Step 5: Assemble the Tarts
Spoon a generous dollop of the ricotta mixture into the center of each pastry piece. Then, artfully top them with halved cherry tomatoes and sliced black olives. This colorful combination is as pleasing to the eye as it is to the palate.
Step 6: Apply Egg Wash and Bake
Brush the pastry edges with the beaten egg to give your tarts that irresistible golden shine. Pop them into the oven and bake for 18 to 22 minutes until puffed and golden. If you want to take it up a notch, sprinkle on some grated Parmesan cheese in the last two minutes for an extra savory crust.
How to Serve Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Garnishes
Fresh basil leaves sprinkled on top right before serving add a cool herbaceous note and vibrant green color that perfectly complements the warm hues of the tarts. A light drizzle of extra virgin olive oil can also add a luscious finish.
Side Dishes
These tarts pair wonderfully with a crisp green salad tossed in a tangy vinaigrette or a light bowl of gazpacho to keep the Mediterranean vibe flowing. Roasted vegetables or a simple quinoa salad can also round out the meal beautifully.
Creative Ways to Present
Serve each tart on a rustic wooden board for a casual gathering or on elegant plates for a dinner party. You could also cut the tarts into smaller squares for a delightful appetizer platter that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover tomato, black olive, and ricotta puff tarts can be stored in an airtight container in the refrigerator for up to two days. This gives you the pleasure of enjoying this Mediterranean-inspired treat again without any compromise on flavor.
Freezing
If you want to keep these tarts longer, freeze them before baking. Lay them flat in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time, for a convenient, ready-made snack.
Reheating
To bring your tarts back to life, reheat them in a preheated oven at 350°F for about 8-10 minutes. This restores crispiness to the pastry and warmth to the filling, making each bite feel freshly made.
FAQs
Can I use fresh mozzarella instead of ricotta?
While fresh mozzarella offers a different texture, ricotta’s creamy consistency is best for this puff tart recipe as it blends smoothly and holds up well under baking. You could try fresh mozzarella, but it might be a bit wetter and less stable.
Are these tarts suitable for vegans?
This recipe contains ricotta cheese and egg wash, so it’s not vegan-friendly as written. However, you could experiment with vegan ricotta substitutes and an alternative egg wash such as plant-based milk or oil.
How do I prevent the puff pastry from getting soggy?
Scoring the edges and pricking the centers helps control where the pastry rises, keeping the center from puffing too much and getting soggy. Additionally, avoid overloading with wet ingredients by draining tomatoes if especially juicy.
Can I add other herbs or spices to the ricotta mixture?
Absolutely! Garlic, chili flakes, or even a sprinkle of smoked paprika can add extra depth and a touch of heat to the ricotta. Fresh herbs like thyme or oregano also work wonderfully for customization.
What’s the best way to thaw puff pastry?
To thaw puff pastry correctly, place it in the refrigerator overnight or let it sit at room temperature on a lightly floured surface for 30-40 minutes until soft but still cool. This helps it roll out easily without sticking or tearing.
Final Thoughts
There’s something truly special about the Tomato, Black Olive, and Ricotta Puff Tarts Recipe that makes it a standout in any mealtime moment. Its vibrant colors, harmonious flavors, and easy preparation make it a personal favorite I’m thrilled to share. Give it a go yourself — I promise it will become a regular in your recipe rotation and a crowd-pleaser you’ll love to serve again and again.
Print
Tomato, Black Olive, and Ricotta Puff Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 tarts
- Category: Appetizer, Lunch
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
These Tomato, Black Olive, and Ricotta Puff Tarts are a delicious Mediterranean-inspired appetizer or light meal featuring flaky puff pastry topped with creamy ricotta, juicy cherry tomatoes, and briny black olives, all enhanced with fresh basil and a hint of lemon zest. Perfectly golden and puffed, they are easy to prepare and ideal for summer gatherings or casual lunches.
Ingredients
Puff Pastry and Cheese Mixture
- 1 sheet puff pastry (thawed)
- ¾ cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 tablespoon chopped fresh basil (plus more for garnish)
Toppings
- 1 cup cherry tomatoes (halved)
- ¼ cup sliced black olives
- Optional: grated Parmesan cheese for topping
For Finishing
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the tarts.
- Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry into a 10×12-inch rectangle. Cut this rectangle into 4 to 6 equal-sized pieces and arrange them evenly on the prepared baking sheet.
- Make the ricotta mixture: In a bowl, combine the ricotta cheese with olive oil, lemon zest, salt, pepper, and chopped fresh basil. Stir until everything is well mixed and flavorful.
- Score and prick the pastry: Using a sharp knife, lightly score a ½-inch border around each pastry rectangle, making sure not to cut all the way through the dough. Then, prick the centers of each rectangle with a fork to prevent excessive puffing during baking.
- Assemble the tarts: Spoon a generous amount of the ricotta mixture into the center of each tart. Top evenly with halved cherry tomatoes and sliced black olives.
- Apply egg wash: Brush the edges of each pastry tart with the beaten egg to achieve a golden and shiny finish after baking.
- Bake the tarts: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the pastry is puffed up and golden brown.
- Add optional Parmesan and garnish: If using, sprinkle grated Parmesan cheese over the tarts during the last 2 minutes of baking. Once baked, garnish with fresh basil leaves. Serve the tarts warm or at room temperature.
Notes
- These tarts make a versatile dish suitable as an appetizer, lunch, or light dinner.
- For extra flavor, consider mixing minced garlic or chili flakes into the ricotta cheese mixture before spreading.
- Ensure the puff pastry is well chilled before rolling out to help with flaky texture.
- If preferred, substitute black olives with Kalamata olives for a more robust taste.
