Tomato, Black Olive, and Ricotta Puff Tarts

Introduction

Recently, I tried making Tomato, Black Olive, and Ricotta Puff Tarts for a weekend family gathering, and I must say, they were a huge hit! These little tarts were bursting with vibrant flavors and perfectly balanced textures. The creamy ricotta and tangy black olives were a delightful combination, and the sweet, juicy tomatoes added the perfect freshness. The puff pastry was golden and crisp, creating a light yet satisfying base. My family raved about how easy they were to make, and they disappeared quickly from the table. Whether as a light lunch, a snack, or a party appetizer, these tarts are sure to impress.

Why You’ll Love This Tomato, Black Olive, and Ricotta Puff Tarts

This recipe for Tomato, Black Olive, and Ricotta Puff Tarts combines fresh, simple ingredients with a deliciously flaky puff pastry base. The result is a light, yet hearty dish that’s perfect for summer, but delicious enough to enjoy all year round. These tarts are:

• Quick and Easy to Make: With just a few ingredients and simple steps, these tarts come together in no time.
• Flavorful: The balance of creamy ricotta, sweet tomatoes, tangy black olives, and savory oregano creates a flavor explosion in every bite.
• Versatile: These tarts can be served as a main dish, a side, or a snack. They’re perfect for a quick lunch or a light dinner.
• Crowd-Pleaser: The combination of ingredients is sure to please both adults and kids, and they make a great dish for gatherings or picnics.
• Customizable: You can easily swap out ingredients based on your preferences, adding more vegetables or different herbs to suit your taste.

Ingredients (Makes 6 Tarts)

• 320g puff pastry sheet (store-bought or homemade)
• 150g ricotta cheese, well drained
• 50g pitted black olives, sliced
• 15g pack fresh oregano, leaves chopped
• 4 tbsp black olive tapenade or red pesto
• 300g red choice tomatoes, sliced

Instructions

Step 1: Prepare the Puff Pastry

Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking sheet with parchment paper to ensure the tarts don’t stick during baking.

Unroll the puff pastry sheet and cut it into 6 equal rectangles. Place these rectangles on the prepared baking sheet, making sure to space them apart for even baking.

Step 2: Prepare the Base

Using a knife, carefully score a 1 cm border around the edge of each pastry rectangle. Be sure not to cut all the way through, as this border will puff up during baking, creating a nice edge.

Spread 1 tablespoon of black olive tapenade or red pesto onto the center of each rectangle. Try to stay within the scored border so the filling stays contained.

Step 3: Assemble the Tarts

Spoon the well-drained ricotta cheese evenly across the tarts, gently spreading it out with the back of a spoon. Make sure the ricotta is spread evenly within the borders of the pastry.

Next, arrange the sliced tomatoes over the ricotta, slightly overlapping if needed to fit them all. The juicy, sweet tomatoes will help balance the savory elements of the dish.

Sprinkle the sliced black olives and chopped fresh oregano over the top for added flavor and color.

Step 4: Bake the Tarts

Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy. The tomatoes should be slightly caramelized, and the ricotta filling should have set.

Step 5: Serve

Once the tarts are baked to perfection, remove them from the oven and let them cool slightly. Serve warm or at room temperature, either on their own or with a light salad.

Nutrition Facts (Per Serving)

• Servings: 6
• Calories: 280 per tart
• Total Fat: 18g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 300mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 6g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

How to Serve

• As a Main Dish: These tarts are a light yet satisfying main dish for lunch or dinner. Pair them with a side of mixed greens or a light tomato salad for a well-rounded meal.
• As a Snack: These tarts are great as a savory snack to enjoy on their own or with a refreshing beverage.
• At a Picnic or Party: Their compact size makes them perfect for a picnic, a party appetizer, or a family gathering. They’re easy to serve and don’t require any utensils.
• With a Fresh Salad: Serve these tarts alongside a fresh salad for a healthy, flavorful meal. A tangy vinaigrette can complement the richness of the ricotta.

Additional Tips

1. Use Fresh Ricotta: For the creamiest and most flavorful tarts, use freshly drained ricotta. Store-bought ricotta may have more moisture, which can make the tarts soggy.
2. Customize the Toppings: Feel free to add more vegetables like bell peppers or zucchini, or even some crumbled feta or mozzarella for a different cheese.
3. Make Ahead: These tarts can be prepared ahead of time. Assemble them and store them in the fridge, then bake just before serving for a warm treat.
4. Puff Pastry Alternatives: If you don’t have puff pastry on hand, you can substitute it with shortcrust pastry for a different texture, although puff pastry will give the tarts their signature flaky crunch.
5. For Extra Flavor: Add a drizzle of olive oil or balsamic glaze over the tarts once they come out of the oven for an extra layer of flavor.

FAQ Section

1. Can I use store-bought puff pastry?
   Yes, store-bought puff pastry works perfectly for this recipe. Just make sure it is well-thawed before using.
2. Can I use a different type of cheese instead of ricotta?
   Yes, you can substitute ricotta with mascarpone or cream cheese for a richer texture, or use feta for a saltier flavor.
3. How can I make these tarts gluten-free?
   You can use gluten-free puff pastry, which is available at many grocery stores, to make these tarts gluten-free.
4. Can I freeze the assembled tarts?
   Yes, you can assemble the tarts and freeze them before baking. Just make sure to wrap them tightly in plastic wrap and foil. When ready to bake, thaw in the fridge for a few hours before baking.
5. What can I use instead of black olives?
   Green olives or Kalamata olives would work well as a substitute. You can also skip the olives entirely if you prefer.
6. Can I make these tarts in advance?
   Yes, you can prepare the tarts a few hours in advance and bake them just before serving for the freshest taste.
7. How do I store leftovers?
   Store leftover tarts in an airtight container in the fridge for up to 2 days. Reheat them in the oven for a few minutes to regain some of their crispiness.
8. Can I add meat to these tarts?
   If you’d like to add meat, try crumbled sausage or cooked bacon for a savory addition.
9. What’s the best way to serve these tarts at a party?
   Slice the tarts into smaller squares and serve them on a platter for easy grabbing. They are great finger food for parties.
10. Can I use pesto instead of tapenade?
    Yes, red pesto works well as a substitute for black olive tapenade and gives the tarts a slightly different but equally delicious flavor.

Conclusion

Tomato, Black Olive, and Ricotta Puff Tarts are a delightful dish that combines rich, creamy ricotta with the freshness of tomatoes and the briny tang of olives. With their flaky puff pastry base, these tarts are sure to become a favorite for any meal or gathering. Whether you’re making them for a family dinner, a picnic, or a party appetizer, they’re a crowd-pleasing option that’s both simple and elegant. The ease of preparation, along with the versatility of flavors, makes these tarts a perfect addition to your recipe repertoire. Enjoy these tarts warm, paired with a salad, or even as a savory snack.

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