Description
Flaky puff pastry tarts topped with creamy ricotta, juicy tomatoes, and savory black olives, baked until golden and delicious.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 cup ricotta cheese
- 2 medium fresh tomatoes, sliced
- 1/2 cup black olives, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 200°C or 400°F and line a baking sheet with parchment paper.
- In a bowl, mix ricotta cheese, minced garlic, salt, and black pepper until smooth.
- Roll out puff pastry sheets and cut into even squares, then place them on the prepared baking sheet.
- Spread the ricotta mixture evenly over each square.
- Top with sliced tomatoes and black olives.
- Drizzle olive oil over the assembled tarts.
- Bake for 18 to 20 minutes until golden and puffed.
- Remove from oven and sprinkle with fresh basil before serving.
Notes
- Do not overload the tarts to keep the pastry crisp.
- Use firm tomatoes to avoid excess moisture.
- Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg