If you are looking for a delightful dish that brings together the juicy sweetness of cherry tomatoes, the briny punch of black olives, and the creamy comfort of ricotta cheese all encased in flaky, golden puff pastry, then this Tomato, Black Olive, and Ricotta Puff Tarts Recipe is your new best friend in the kitchen. This recipe is an absolute showstopper whether you’re whipping up a quick weekday treat or impressing guests at your next brunch. Every bite offers a perfect harmony of flavors and textures that feels both fresh and indulgent. You’ll quickly find yourself coming back to these savory tarts time and again, they are just that good!
Ingredients You’ll Need
This recipe relies on a handful of straightforward, pantry-friendly ingredients, each contributing something special to make these tarts shine. From the buttery puff pastry that provides a crisp, airy base to the flavorful mix of cheeses and herbs that create a luscious filling, every element plays a crucial role.
- Puff pastry sheet: The buttery, flaky foundation for the tarts that bakes up beautifully golden and crisp.
- Ricotta cheese: Offers a creamy, mild base that balances the stronger flavors of tomato and olive.
- Grated Parmesan cheese: Adds a sharp, nutty depth enhancing the overall taste complexity.
- Dried oregano: Infuses a hint of earthy Mediterranean warmth to the cheese mixture.
- Salt and black pepper: Essential seasonings to brighten and balance the cheese filling.
- Cherry tomatoes: Halved for juicy bursts of sweetness and vibrant color on top.
- Sliced black olives: Bring a savory, slightly salty contrast that pairs perfectly with the ricotta.
- Olive oil: Adds richness and helps to roast the tomatoes and olives beautifully.
- Beaten egg (for egg wash): Creates a shiny, golden crust that looks as good as it tastes.
- Fresh basil leaves (optional): A bright, fresh garnish that lifts the final presentation and aroma.
How to Make Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Step 1: Prepare the Puff Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Roll out the thawed puff pastry slightly on a lightly floured surface and cut it into 4 equal rectangles. Place these rectangles evenly spaced on the baking sheet. Using a knife, score a 1/2-inch border around each rectangle carefully, making sure not to cut all the way through. This scoring allows the edges to puff up nicely while keeping the center flat for the topping.
Step 2: Make the Ricotta Mixture
In a small bowl, stir together the ricotta cheese, grated Parmesan, dried oregano, and a pinch of salt and black pepper. Aim for a smooth, creamy consistency that will spread easily yet hold its shape inside the pastry borders.
Step 3: Assemble the Tarts
Spoon the ricotta mixture evenly inside each scored border on the puff pastry. Then, scatter the halved cherry tomatoes and sliced black olives on top of the cheese layer, distributing them nicely for balanced flavor in every bite.
Step 4: Add Finishing Touches and Bake
Brush the edges of each pastry rectangle with the beaten egg; this helps develop a beautiful golden crust during baking. Drizzle a bit of olive oil lightly over the tomatoes and olives to add richness and help them roast. Pop the baking sheet into the oven and bake for 18 to 22 minutes or until the puff pastry is delightfully golden and puffed up. Once out of the oven, let the tarts cool slightly before garnishing.
How to Serve Tomato, Black Olive, and Ricotta Puff Tarts Recipe
Garnishes
Fresh basil leaves are the perfect finishing touch for these tarts, adding a pop of green that complements the colors and introduces a fragrant herbal note. You can also sprinkle a pinch of flaky sea salt or a drizzle of balsamic glaze for extra dimension if you’d like.
Side Dishes
These puff tarts pair beautifully with a crisp green salad or lightly dressed arugula for a refreshing contrast. For something heartier, serve with a bowl of vegetable soup or a chilled glass of white wine to complete a light lunch or appetizer experience.
Creative Ways to Present
Serve individual tarts on pretty plates with a scattering of microgreens, or arrange them on a rustic wooden board for a charming sharing platter. You can also cut them into smaller squares for party-sized bites that everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover tarts can be stored in an airtight container in the refrigerator for up to 2 days. They keep their texture well but are absolutely best when eaten fresh or reheated gently.
Freezing
You can freeze baked tarts by wrapping them individually in plastic wrap and placing them in a freezer bag. They will keep well for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the tarts on a baking sheet and warm in a preheated oven at 350°F (175°C) for 8 to 10 minutes or until heated through and crisp again. Avoid microwaving to maintain that wonderful puff pastry crunch.
FAQs
Can I use other types of cheese instead of ricotta?
Absolutely! While ricotta provides a creamy, mild base, you can substitute goat cheese or cream cheese for a tangier twist. Just keep the texture soft and spreadable for the best results.
Are these tarts suitable for vegans?
This Tomato, Black Olive, and Ricotta Puff Tarts Recipe as written contains dairy and egg wash, so it is not vegan. However, you can use vegan puff pastry and a plant-based ricotta alternative, along with a non-dairy egg wash substitute, to make them vegan-friendly.
Can I prepare the tarts in advance?
You can assemble the tarts ahead of time and refrigerate them for a few hours before baking, which is great for busy days or entertaining. Just add the egg wash and drizzle the olive oil right before baking.
What other toppings work well on these puff tarts?
Roasted red peppers, caramelized onions, or even sautéed mushrooms complement the ricotta and olives beautifully and can be added either alone or in combination for variety.
Is there a gluten-free version of this recipe?
You can try using gluten-free puff pastry available at specialty stores or making your own gluten-free dough. Just keep in mind that textures may vary slightly, but the flavor will still be fantastic.
Final Thoughts
Once you make this Tomato, Black Olive, and Ricotta Puff Tarts Recipe, you’ll understand why it quickly becomes a favorite in any kitchen. It is the kind of recipe that feels fancy but comes together easily, perfect for any occasion from casual snacks to elegant appetizers. Give it a go and delight in how these simple ingredients transform into an irresistible treat that everyone will ask you to make again.
Print
Tomato, Black Olive, and Ricotta Puff Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 tarts
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Tomato, Black Olive, and Ricotta Puff Tarts are a delicious Mediterranean-inspired appetizer or brunch option featuring flaky puff pastry topped with creamy ricotta, tangy Parmesan, juicy cherry tomatoes, and briny black olives. Perfectly golden and puffed, they make a delightful light lunch or impressive starter.
Ingredients
Puff Pastry and Cheese Mixture
- 1 sheet puff pastry (thawed)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Toppings and Finishes
- 1 cup cherry tomatoes (halved)
- 1/4 cup sliced black olives
- 1 tablespoon olive oil
- 1 egg (beaten, for egg wash)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. On a lightly floured surface, gently roll out the thawed puff pastry sheet just slightly to smooth it out. Then cut the pastry into 4 equal rectangles and place them spaced evenly on the prepared baking sheet.
- Score Pastry Borders: Using a sharp knife, carefully score a 1/2-inch border around each rectangle. Be sure not to cut all the way through the dough, as this will help the edges puff up beautifully during baking.
- Make Cheese Mixture: In a small bowl, combine the ricotta cheese, grated Parmesan, dried oregano, and salt and black pepper to taste. Stir until the mixture is smooth and well blended.
- Assemble Tarts: Spread the ricotta mixture evenly inside the scored border on each pastry rectangle, creating a creamy base layer. Top each tart with halved cherry tomatoes and sliced black olives for a savory burst of flavor.
- Add Finishing Touches: Brush the exposed edges of each pastry rectangle with the beaten egg wash to create a glossy, golden crust when baked. Drizzle olive oil lightly over the tomatoes and olives to add richness.
- Bake the Tarts: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the puff pastry is golden brown, puffed, and crisp.
- Serve and Garnish: Remove the tarts from the oven and let them cool slightly. Garnish with fresh basil leaves if desired, and serve warm or at room temperature for the best flavor experience.
Notes
- These tarts are best served warm or at room temperature.
- You can add roasted red peppers for extra sweetness and color.
- Swap in goat cheese for ricotta to vary the flavor profile.
- Great as an appetizer, brunch item, or light lunch option.
