This mixed tomato and cheese tartlet will make a great lunch or dinner meal. Easy recipe, 8 ingredients and only 30 minutes to make!
Happy new week!
I’m finally back to my usual, Monday posting schedule and I hope it will stay this way. As some of you may know, I’ve held food photography workshops last Sunday (with lovely Donna from Eighty Twenty Nutrition), and this is what took most of my time over the last few weeks.
But now, with workshops done, I have every intention to concentrate back on the blog and bringing you fresh, delicious recipes every Monday! Let’s look at what’s in store today, shall we?
Mixed tomato and cheese tartlet
As soon as March comes around, I naturally crave fresher, lighter and more colourful food. These mixed tomato and cheese tartlets are packed with beautiful, juicy and vibrant baby plum tomatoes, making it a nice change from heavy stews and curries I’ve been eating in the winter months. The recipe comes from Waitrose and their Beautifully Simple range. They never disappoint and always blow me away with how delicious they are.
Tomato tartlets are made with simple ingredients, and require a minimum effort to prepare. They will make a great lunch or dinner, served with side of baby new potatoes and small salad.
What ingredients do I need to make mixed tomato and cheese tartlets?
Let’s look at the simple ingredients for this recipe. The main ingredient and the star of the dish- baby plum tomatoes. Sweet, juicy, full of colour and joy. You can use the mix of different colours, or stick to just one type. I’m using golden and red plum tomatoes. The base is made from ready-rolled pastry. Puff or shortcrust will work fine. We also need some ricotta as well as Italian-style, vegetarian hard cheese (or Parmesan or Pecorino for non-vegetarians). Fresh parsley, extra virgin olive oil and splash of balsamic glaze. That’s it!
How do I make tomato tartlets?
Just like in my Charred Asparagus Tart recipe, this recipe starts with pastry. Make sure to take it out of the fridge about 10 minutes before. Start by unrolling the pastry and slicing it in half. You will only need half of it for this recipe, but you can easily double it (4 people) and use all of the pastry.
Using a sharp knife, score a boarder (about 0.5-1cm) around each tart.
Mix the ricotta, finely grated hard cheese and finely chopped parsley stalks together. Spread this mixture on top of each tartlet, avoiding the boarders. Next, add the tomatoes. Scatter them over the top, in densely packed overlapping layer. Drizzle with one tbsp of extra virgin olive oil, season and sprinkle with some more of the finely grated cheese. Bake for 20-25 minutes until pastry is puffed up and golden.
While the tomato tartlets are baking, prepare the dressing. Mix the remaining olive oil with one tbsp of balsamic glaze and add chopped parsley leaves. Cook some new potatoes and serve baked tartlets with dressing and new potatoes on side. How easy was that?
That’s it for today! I hope you’ve enjoyed this simple and quick recipe, and as always, let me know if you try it! Feel free to leave me a comment below and remember that you can follow me along on my Instagram, Facebook or Pinterest!
Super easy, quick and delicious tartlets with mixed baby plum tomatoes. Perfect dish for lunch or lighter dinner.
- 320 g ready-made puff pastry (see notes)
- 75 g ricotta
- 25 g vegetarian Italian hard cheese (finely grated)
- 1 small bunch of flat-leaf parsley
- 400 g mixed baby plum tomatoes (halved)
- 2 tbsp extra virgin olive oil
- 1 tbsp Modena balsamic glaze
- 300 g baby new potatoes, to serve
Preheat the oven to 220 C (200 fan). Lay the pastry together with the baking parchment it comes with onto a baking tray. Cut pastry in half and score 0.5cm-1cm boarder around the edge of each one. (Save the remaining half of pastry for other recipe)
In a small bowl, mix the ricotta, grated hard cheese and finely chopped parsley stalks. Spread this mix over the tarts, avoiding boarders. Scatter the tomatoes over the top (pack them quite tightly), drizzle with 1 tbsp of olive oil, season and sprinkle with some more finely grated cheese. Bake for 20-25 minutes until golden.
Mix the remaining 1 tbsp of olive oil with balsamic glaze. Add chopped parsley leaves. Serve tarts with cooked new potatoes and drizzle with oil-balsamic dressing.
- You can use shortcrust pastry instead of the puff pastry.
- Any unused pastry can be rolled back and placed in the fridge to use in a another recipe.
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