Name: Easy Vegetarian Puff Pastry Tomato Tarts with Feta and Ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 packet pre-rolled puff pastry; 250 g ricotta cheese; 200 g feta cheese, crumbled; 3–4 ripe vine tomatoes, thinly sliced; 1 tbsp olive oil, plus extra to drizzle; 1 tbsp finely chopped chives, plus extra to sprinkle; 2–3 tbsp finely grated Grana Padano or vegetarian hard cheese (optional); Salt and freshly ground black pepper, to taste

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These easy puff pastry tomato tarts with feta and ricotta are light, flaky, and full of flavor. I find them perfect for al fresco dining in the summer, whether as a starter, a light lunch, or even part of a garden party spread. With just a handful of ingredients, I can create something that looks elegant yet takes very little effort.

Why You’ll Love This Recipe

I like this recipe because it combines simplicity with incredible flavor. The flaky puff pastry forms the perfect base, while ricotta and feta add creaminess and tang. The tomatoes roast beautifully in the oven, making every bite juicy and fresh. I also love how versatile the tarts are—I can cut the pastry into small sections for appetizers or keep them larger for a more filling lunch. Plus, adding a mix of heirloom tomatoes makes them visually stunning. Easy Vegetarian Puff Pastry Tomato Tarts with Feta and Ricotta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 packet pre-rolled puff pastry
250 g ricotta cheese
200 g feta cheese, crumbled
3–4 ripe vine tomatoes, thinly sliced
1 tbsp olive oil, plus extra to drizzle
1 tbsp finely chopped chives, plus extra to sprinkle
2–3 tbsp finely grated Grana Padano or vegetarian hard cheese (optional)
salt and freshly ground black pepper

Directions

I preheat my oven to 200C (400F).
In a bowl, I mix ricotta, feta, olive oil, and chopped chives.
I unroll the puff pastry on its baking paper, place it on a large baking tray, and cut it in half or quarters. I space the pieces slightly apart.
I score a border around each tart with a knife, prick the inside with a fork, and bake for 12 minutes until golden and puffed.
Once baked, I press down the centers, spread the cheese mixture inside the borders, and layer the tomato slices on top.
I sprinkle with grated cheese, drizzle with a little olive oil, season with salt and pepper, and bake for another 8 minutes until the tomatoes are softened.
I finish with fresh chives and serve right away.

Servings and timing

This recipe makes 2 large tarts or 4 smaller ones, depending on how I cut the pastry. It takes me about 10 minutes to prepare and 20 minutes to bake, so the total time is just 30 minutes.

Variations

I like to switch things up by using different cheeses such as goat cheese or cream cheese for a change in flavor. Sometimes I top the tarts with roasted peppers or thinly sliced zucchini instead of tomatoes. For a Mediterranean touch, I add olives or a sprinkle of oregano. Using multi-colored heirloom tomatoes also makes the tarts look extra special.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back into a hot oven for 8–10 minutes to crisp up the pastry. I don’t recommend microwaving since it makes the pastry soggy. Easy Vegetarian Puff Pastry Tomato Tarts with Feta and Ricotta

FAQs

Can I make these tarts ahead of time?

I can prepare the pastry and cheese mixture in advance, but I prefer to bake and assemble them just before serving to keep the pastry crisp.

Can I freeze puff pastry tarts?

Yes, I freeze them after baking. Once cooled, I wrap them tightly and freeze. When ready to eat, I reheat them in the oven until hot and flaky again.

What type of tomatoes work best?

I like using ripe vine tomatoes or heirloom tomatoes for their flavor and color. Cherry tomatoes also work well if sliced thinly.

Can I make these without ricotta?

Yes, I sometimes replace ricotta with cream cheese or mascarpone for a creamier base.

Do I need to blind-bake the puff pastry first?

I find that baking the pastry for 12 minutes before adding the toppings prevents it from getting soggy and ensures a crisp, golden crust.

Conclusion

These puff pastry tomato tarts with feta and ricotta are one of my go-to recipes when I want something easy, fresh, and impressive. I love how they come together quickly yet taste like something I’d order in a café. Whether I serve them as appetizers, light lunches, or part of a summer spread, they’re always a hit.