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Cherry Tomato and Ricotta Mini Tarts

Savory mini tarts with a creamy ricotta filling and sweet cherry tomatoes.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 tarts
Calories 200 kcal

Equipment

  • Baking Sheet
  • Mixing bowl

Ingredients
  

Filling

  • 1 cup ricotta cheese (whole milk preferred)
  • 0.25 cup grated Parmesan cheese
  • 1 egg
  • 1 lemon zest (optional)
  • 1 garlic clove finely minced or grated
  • 1 tablespoon fresh herbs (thyme, basil, or chives), chopped

Crust & Toppings

  • 1 sheet puff pastry thawed
  • 1.5 cups cherry tomatoes halved
  • 1 olive oil for drizzling
  • 1 fresh basil leaves for garnish

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine ricotta, Parmesan, egg, lemon zest (if using), minced garlic, salt, pepper, and fresh herbs. Mix well.
  • If using puff pastry, roll it out slightly and cut into 12 mini tart shapes. If using pre-made shells, skip this step.
  • Fill each tart shell with the ricotta mixture.
  • Top each tart with halved cherry tomatoes.
  • Drizzle with olive oil and bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
  • Garnish with fresh basil leaves.
  • Optional: Drizzle with balsamic glaze or honey before serving.

Notes

These tarts are best served warm.