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tart cut in two with forks on parchment paper and a grey table with red linen
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Ricotta and Tomatoes Tart

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Author: Alessandra

Ingredients

  • 1 roll of puff pastry
  • ⅔ tomatoes
  • 150 gr ricotta cheese
  • 40 gr black olives pitted
  • extra virgin olive oil
  • a few fresh basil leaves
  • salt

Instructions

  • Wash the tomatoes and cut them into thin slices.
  • Preheat the oven to 180 °.
  • Unroll the puff pastry and place it in a pan with its parchment paper Then with a fork, prick the base of the pastry keeping ⅔ cm from the edge.
  • Spread the ricotta evenly, place the tomato slices and olives on top.
  • Season with oil, salt and basil leaves
  • Bake for about 10/15 minutes or until the pastry turns golden brown.

Notes

Serve your tomatoes and ricotta Tart warm or at room temperature with fresh basil.