0 from 6 votes
Quick Puff Pastry Tomato Tart
This is a simple but very delicious puff pastry tomato tart that's topped with ricotta, baby tomatoes, pesto & prosciutto. It's like a puff pastry pizza! Easy enough for a simple throw-together lunch, but impressive enough to serve to guests!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 (with a side salad)
Calories: 560 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 1 sheet puff pastry de-frosted if frozen, but still chilled
- ⅔ cup ricotta cheese
- 1 lemon zest only
- salt & pepper to taste
- 3 tbsp pesto
- 7 ounces cherry tomatoes halved
- 2 ounces prosciutto (or serrano ham) torn into pieces
- fresh basil
- 1 tbsp olive oil for drizzling
Instructions
- Pre-heat the oven to 390F/200C.
- Place the pastry on a large baking tray lined with baking paper. Score all around the edge with a knife, leaving a border of about 1.5 cm (make sure you don’t cut all the way through the pastry).
- Combine the ricotta cheese with the lemon zest and a little freshly ground salt and pepper in a small bowl. Put aside.
- Bake the pastry for 5 to 10 minutes, or until the pastry has started to brown and puff up. Then remove from the oven and push the centre of the tart down with the back of a spoon (leave the rim of the tart puffed up).
- Now spread the ricotta mixture over the tart, then add small spoonfuls of pesto and the tomatoes (cut side up is nice).
- Bake for another 10 minutes, then add the prosciutto. Drizzle over a little olive oil and cook for another 5 minutes until the tart is golden and puffy and the edges of the meat have started to crisp.
- Finally, sprinkle the finished tart with fresh basil leaves and drizzle with a little extra olive oil, if you like. Serve when hot or at room temperature.
Cup of Yum
Notes
- Pastry: This recipe assumes that you are using a square sheet of puff pastry (about 9.5 x 9.5 inches). If your pastry is a different size, you can always adjust the amount of toppings up or down slightly. In any case the amount of toppings is just a rough estimate.
- Variations:
- Storing: Perhaps surprisingly, this tart stays crisp and delicious when stored well covered in the fridge for up to a day. You can enjoy it cold for lunch (I enjoy it like this!), or you can reheat it until hot again. Try 8 to 10 minutes at 180C/350F in the oven or around half that time in an air fryer.
- Use cream cheese instead of ricotta cheese.
- Use ordinary ham instead of prosciutto.
- Use sundried tomatoes instead of fresh tomatoes (but don't add them until the last 5 minutes or they'll burn).
- Add leftover cooked chopped sausage, roasted vegetables, raw chopped asparagus, or cooked mushrooms and/or caramelized onions for a tasty variation.
Nutrition Information
Calories
560kcal
(28%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
42g
(65%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Trans Fat
0.02g
Cholesterol
31mg
(10%)
Sodium
392mg
(16%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
665IU
(13%)
Vitamin C
26mg
(29%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(with a side salad)
Amount Per Serving
Calories 560
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 392mg | 16% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.