Tomato Basil Tarts
Fresh and flavorful Tomato Basil Tarts are going to be your new favorite appetizer! Made with puff pastry, ricotta and parmesan cheese, and topped with fresh heirloom tomatoes.
Yield: 18
Materials
- 2 puff pastry sheets
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- Zest of 1 lemon
- 1/4 cup basil, chiffonade, plus more for serving
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 egg
- 1 pint mini heirloom tomatoes, halved
- Flaky sea salt, for finishing
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Add ricotta cheese, parmesan cheese, lemon zest, basil, salt and pepper to a small bowl. Stir to combine.
- Cut each puff pastry sheet into 9 equal rectangles. Use a paring knife to cut a perimeter around the edge of each rectangle. Use a fork to prick the dough within the perimeter.
- Add a heaping teaspoon of the ricotta mixture to each rectangle and spread it within the perimeter. Top ricotta with halved heirloom tomatoes.
- Whisk an egg in a small bowl. Use a pastry brush to brush the edges of the puff pastry with egg wash. Drizzle olive oil over the tomatoes.
- Bake for 19-22 minutes or until the pastry is golden brown. Remove from the oven and cool slightly. Top with flaky sea salt and basil. Serve warm or at room temperature.
