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Easy Vegetarian Puff Pastry Tomato Tarts with Feta and Ricotta

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These easy puff pastry tomato tarts with feta and ricotta are light, flaky, and flavorful. Perfect for summer dining, they work well as a starter, light lunch, or part of a garden party spread.

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

Instructions

  1. Preheat oven to 200°C (400°F).
  2. In a bowl, mix ricotta, feta, olive oil, and chopped chives.
  3. Unroll the puff pastry on its baking paper, place it on a large baking tray, and cut it in half or quarters. Space the pieces slightly apart.
  4. Score a border around each tart with a knife, prick the inside with a fork, and bake for 12 minutes until golden and puffed.
  5. Press down the centers, spread the cheese mixture inside the borders, and layer the tomato slices on top.
  6. Sprinkle with grated cheese, drizzle with olive oil, season with salt and pepper, and bake for another 8 minutes until the tomatoes are softened.
  7. Finish with fresh chives and serve immediately.

Notes

  • Use heirloom or cherry tomatoes for extra flavor and color.
  • Can substitute ricotta with cream cheese, mascarpone, or goat cheese.
  • Add roasted peppers, zucchini, or olives for variation.
  • Store leftovers in the fridge for up to 2 days and reheat in the oven for crispiness.
  • Freeze baked tarts and reheat directly in the oven when ready to serve.

Nutrition

Find it online: https://recipesbyliza.com/easy-vegetarian-puff-pastry-tomato-tarts-with-feta-and-ricotta/