Cherry Tomato & Ricotta Tarts
Servings: 7 -8 tarts
Ingredients
- Frozen Puff Pastry thawed, or homemade croissant dough*
- 1 pint Cherry Tomatoes
- 1 cup Traditional Whole Milk Ricotta
- 1/4 cup Fresh Dill or basil, chopped
- Juice of 1 Lemon
- 1 tbsp. Honey
- Salt & Black Pepper
- Egg beaten
- Sesame Seeds for garnishing
Instructions
(Thawed Puff Pastry Option) Prep the Dough:
- Preheat oven to 400F. Line a baking pan with parchment paper.
- Gently roll out one sheet of puff pastry on a floured surface, then use a 4-5" cookie cutter to make individual tarts. Place on the baking pan.
- Gently roll out the second sheet of puff pastry, then use the same cookie cutter to make the same amount of tarts. Use a smaller cookie cutter by 1" in diameter to hollow out the centers of each tart. You should have a doughnut like tart shape. Place these on top of the whole tart shapes to create a border.
- Brush the layered tarts with an egg wash, then sprinkle their edges with sesame seeds.
- Bake for 15-20 minutes, rotating the pan halfway through, until deeply golden and flaky.
(Croissant Dough Option) Prep the Dough:
- *Follow the same directions as my traditional croissants.
- When you do the final rolling, roll out the croissant dough to a 24" x 12" rectangle. Then, you will fold it in half lengthwise so it's 12" x 12" square. Use a 4-5" cookie cutter to make the individual croissants. Place on a parchment paper line baking pan.
- Allow 2-3 hours for the croissants to rise double in size.
- TIP: With the remaining dough scraps, you can slice into strips to rise and then brush with an egg wash, garnish with sugar, and bake until golden for a little sweet snack!
- Preheat oven to 400F.
- Using a 2-3" glass, press into the centers of each risen tart circle. Use a fork to poke the centers. Brush with an egg wash, garnish the edges with sesame seeds, then bake for 20 minutes (until deeply golden). Rotate the pan halfway through baking.
For the Herby Ricotta:
- In a bowl, combine the ricotta, chopped herbs, lemon juice, and honey. Mix well. Season with salt and black pepper to taste.
For the Tomatoes:
- Add a little olive oil to a skillet over medium high heat. Once heated, add the cherry tomatoes and season generously with salt. Saute for 2-3 minutes.
- Add 1/4 cup water then immediately cover with a lid to steam for 2-3 minutes, until tender and bursted.
To Assemble:
- Spoon a generous dollop of the herby ricotta into the centers of the tarts, then top with the cherry tomatoes. Garnish with additional fresh herbs, if desired. Enjoy!
Notes
*homemade croissant dough recipe linked here!
