Vegan and Vegetarian
Easy vegetarian puff pastry tomato tarts with feta and ricotta
These super-easy Puff Pastry Tomato Tarts with feta and ricotta make an excellent starter or light summer lunch. You will
- Serves 2
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
You will also love Cheese and Asparagus Puff Pastry Tarts
I don’t understand how it can possibly be July already. Even though in my mind I am always about six weeks ahead of whatever month we are in – the joys of always planning ahead on blog content – I am somehow always shocked when a new month rolls in. At least this year it feels like July – the weather is warm, the sun is shining and I wish I was on a beach somewhere.
That beach is still weeks away however – fingers crossed we actually manage to go this year – so we are enjoying the warm weather in our lush new garden. I keep meaning to do an update post on how the garden is getting on and one of these days I promise to get round to it!
These super-easy vegetarian puff pastry tomato tarts with feta and ricotta are meant for al fresco dining and perfect for using up a tomato glutt.
You only need a handful of ingredients to make them – pre-rolled puff pastry, ricotta, feta, chives, olive oil and the ripest tomatoes you can find. I also added a grating of Grana Padano on top – because what a cheese tart needs is more cheese, naturally. 😉
Serve as an appetizer – you might want to cut the pastry into four sections for smaller tarts – or as a light lunch with a crisp green salad on the side. And you can make the tarts even prettier by using a selection of green, yellow and red Heirloom tomatoes. Take a look at the video to see how it’s done!
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Recipe
Easy vegetarian puff pastry tomato tarts with feta and ricotta
These super-easy vegetarian puff pastry tomato tarts with feta and ricotta make an excellent starter or light summer lunch.
- Serves 2
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- 1 packet pre-rolled puff pastry
- 1 cup (250g) ricotta cheese
- 1 ⅓ cups (200g) feta cheese (crumbled)
- 3-4 ripe vine tomatoes (sliced thinly)
- 1 tbsp olive oil + extra to drizzle on tarts
- 1 tbsp finely chopped chives + extra to sprinkle on tarts
- 2-3 tbsp finely grated Grana Padano (Parmesan)
- or a vegetarian hard cheese (optional)
- salt and freshly ground pepper to season
Method
- 1
Preheat the oven to 400°F (200°C).
- 2
Mix the ricotta, feta, olive oil and chives together in a bowl.
- 3
Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half or in quarters if you wish to make smaller tarts.
- 4
Space the pieces slightly apart on the tray.
- 5
Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
- 6
Bake for 12 minutes or until puffed and golden.
- 7
Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart, filling edge to edge.
- 8
Add the tomato slices, overlapping them slightly and sprinkle with the grated cheese.
- 9
Drizzle with a little olive oil and season with salt and pepper.
- 10
Return to the oven for 8 minutes, or until the tomatoes are slightly softened.
- 11
Sprinkle with chopped chives and serve immediately.
Notes
Instead of tomatoes you can use other seasonal vegetables such as zucchini, asparagus etc.
Nutrition
- Calories1271 kcal
- Carbohydrates70 g
- Protein41 g
- Fat93 g
- Saturated Fat39 g
- Cholesterol156 mg
- Sodium1615 mg
- Potassium705 mg
- Fiber4 g
- Sugar10 g
- Vitamin A2555 IU
- Vitamin C25.2 mg
- Calcium842 mg
- Iron4.8 mg
