Name: Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Puff Pastry: 1 sheet puff pastry (thawed), Ricotta Filling: 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, Others: 1 egg (beaten, for egg wash), fresh basil leaves for garnish (optional)

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Meet your new go-to for easy entertaining: Tomato, Black Olive, and Ricotta Puff Tarts. These irresistible little squares deliver everything you want in a savory tart—crisp, flaky pastry; creamy, herb-flecked ricotta; and pops of juicy cherry tomatoes and salty olives. Whether you’re planning a brunch, need a crowd-pleasing appetizer, or just want an excuse to eat something beautiful with your hands, these tarts always over-deliver. Prepare to fall in love with this Mediterranean-inspired delight.

Tomato, Black Olive, and Ricotta Puff Tarts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Tomato, Black Olive, and Ricotta Puff Tarts lies in their simplicity. Each ingredient plays its part: vibrant colors, bold flavors, and a perfect balance between creamy and crisp. Here’s what you’ll need, and how they matter.

Puff pastry sheet (thawed): The foundation for our tarts—turns golden, puffed, and decadently flaky when baked.
Ricotta cheese (1/2 cup): Lusciously creamy with a mild flavor; it’s the perfect base for layering other toppings.
Grated Parmesan cheese (1/4 cup): Adds a salty, nutty edge to the ricotta filling.
Dried oregano (1/2 teaspoon): For herby Mediterranean aroma and flavor throughout the filling.
Salt and black pepper (to taste): Essential for seasonings; always taste and adjust as you go.
Cherry tomatoes (1 cup, halved): Juicy, sweet, and colorful—they roast to perfection on top of the tarts.
Sliced black olives (1/4 cup): Briny, savory, and bold; they contrast beautifully with the mild ricotta.
Olive oil (1 tablespoon): For drizzling over the toppings, boosting flavor and helping things roast.
Egg (1, beaten): This helps the edges take on a glorious, shiny golden finish.
Fresh basil leaves (optional, for garnish): Add vibrant color and a fresh, peppery finish just before serving.

How to Make Tomato, Black Olive, and Ricotta Puff Tarts

Step 1: Prep the Oven and Pastry

Let’s get started! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep cleanup easy. Lightly dust your work surface with flour, then gently roll out your puff pastry sheet just to smooth the creases. Cut the pastry into four equal rectangles and transfer them to the baking sheet—don’t worry if they’re not perfectly even, rustic is charming! Using a sharp knife, lightly score a 1/2-inch border around each tart, being careful not to slice all the way through; this step helps the edges puff up and form a frame while baking.

Step 2: Make the Flavorful Ricotta Mixture

In a small bowl, combine the ricotta cheese, grated Parmesan, dried oregano, a pinch of salt, and freshly cracked black pepper. Stir until the mixture is smooth and beautifully flecked with green herbs and golden cheese. This creamy blend becomes the luxurious base for your Tomato, Black Olive, and Ricotta Puff Tarts.

Step 3: Assemble the Tarts

Spread a generous layer of the ricotta mixture inside the scored border of each pastry rectangle—don’t go all the way to the edges, leave that frame for ultimate puffiness! Arrange the cherry tomato halves (cut side up) and sliced black olives in a playful scatter over the filling, ensuring every bite will get some of everything. Drizzle the toppings lightly with olive oil for touch of gloss and extra depth of flavor.

Step 4: Add the Egg Wash

Whisk the egg in a small bowl, then use a pastry brush to delicately brush the beaten egg along just the outer edges of each tart. This might seem like a small step, but it gives your tarts that irresistible golden-brown glow once baked.

Step 5: Bake and Finish

Pop the tray into your hot oven and bake for 18 to 22 minutes, or until the pastry is deeply golden, puffed, and crisp. The filling should be bubbly and the tomatoes roasted to jammy perfection. Let the tarts cool just slightly before lifting them off the tray. If you like, top with fresh basil leaves for a splash of green and serve warm or at room temperature. Your Tomato, Black Olive, and Ricotta Puff Tarts are ready to steal the spotlight!

How to Serve Tomato, Black Olive, and Ricotta Puff Tarts

Garnishes

A sprinkle of freshly torn basil is the finishing touch that absolutely makes these tarts sing. If you want to go the extra mile, try microgreens, a dusting of extra Parmesan, or a drizzle of good quality olive oil. Each garnish amplifies the beauty and layers of flavor in your Tomato, Black Olive, and Ricotta Puff Tarts.

Side Dishes

Tomato, Black Olive, and Ricotta Puff Tarts shine alongside crisp salads—think arugula with lemon, Greek salad, or a simple cucumber ribbon salad. For brunch, set them beside fresh fruit platters or a bowl of marinated roasted peppers. If you’re feeling indulgent, a glass of chilled white wine or sparkling lemonade is a lovely partner.

Creative Ways to Present

For parties, slice the tarts into bite-sized squares and serve on a wooden board for a rustic touch. Arrange on a tiered tray for a brunch buffet, or nestle them on a platter with sprigs of herbs and sliced lemon for extra flair. When Tomato, Black Olive, and Ricotta Puff Tarts look as good as they taste, you’ll want to show them off!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Tomato, Black Olive, and Ricotta Puff Tarts, let them cool completely before placing in an airtight container. Store them in the refrigerator for up to three days. The pastry will be less crisp after storage, but the flavors just keep getting better.

Freezing

Once cooled, these tarts can be individually wrapped and frozen for up to one month. Place a sheet of wax paper between each tart to prevent sticking, and seal tightly to avoid freezer burn. When you’re ready for an impromptu snack or appetizer, you’ll be glad you stashed a few away!

Reheating

Pop the tarts onto a baking sheet and reheat in a 350°F (175°C) oven for about 10 minutes straight from the fridge or 18-20 minutes from frozen. This revives the pastry’s crispiness while keeping the filling warm and inviting. Avoid microwaving, as this can make the puff pastry soggy.

FAQs

Can I make Tomato, Black Olive, and Ricotta Puff Tarts in advance?

Yes! Assemble the tarts up to the point of baking and keep them covered in the refrigerator for a few hours. Just pop them in the oven right before serving so the pastry stays deliciously crisp.

Can I add other ingredients to this recipe?

Absolutely—these tarts are endlessly adaptable! Swap in goat cheese, add roasted red peppers, use different herbs, or toss on some sun-dried tomatoes. Let your taste buds and fridge inspire you.

Are these tarts suitable for vegetarians?

They are 100 percent vegetarian as written, brimming with flavor and satisfaction without any meat. Just make sure your Parmesan is made with vegetarian rennet, if that’s important to you.

Do I have to use cherry tomatoes, or can I use another kind?

Cherry tomatoes are wonderfully sweet and roast beautifully, but you can use any ripe tomato, sliced small. Grape tomatoes or heirloom varieties work just as nicely—just make sure to pat away excess moisture to keep the pastry crisp.

What is the best way to serve Tomato, Black Olive, and Ricotta Puff Tarts for a party?

Cut the baked tarts into smaller squares and arrange them on a large platter garnished with basil or parsley. Room temperature is great for gatherings, and they hold their flavor and texture perfectly.

Final Thoughts

If you’re seeking a dish that’s as inviting to look at as it is to eat, promise yourself you’ll give Tomato, Black Olive, and Ricotta Puff Tarts a whirl. They bring bold colors, fresh flavors, and a whiff of Mediterranean sunshine to any spread. I can’t wait for you to bake, share, and savor every last flaky bite!

Tomato, Black Olive, and Ricotta Puff Tarts Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 tarts
Diet: Vegetarian

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Description

These Tomato, Black Olive, and Ricotta Puff Tarts are a delightful savory treat that combines the richness of ricotta cheese with the freshness of cherry tomatoes and the briny flavor of black olives, all nestled in a flaky puff pastry crust. Perfect for a light lunch, brunch, or as an appetizer, these tarts are easy to make and bursting with Mediterranean flavors.

Ingredients

Puff Pastry:

1 sheet puff pastry (thawed),

Ricotta Filling:

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,

Others:

1 egg (beaten, for egg wash), fresh basil leaves for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the pastry: Roll out the puff pastry sheet slightly on a floured surface and cut into 4 equal rectangles. Place on baking sheet.
Make the filling: Mix ricotta, Parmesan, oregano, salt, and pepper. Spread inside the pastry borders.
Add toppings: Top with tomatoes and olives. Brush edges with egg, drizzle with olive oil.
Bake: Bake for 18-22 minutes until golden and puffed. Garnish with basil.