Super easy, quick and delicious tartlets with mixed baby plum tomatoes. Perfect dish for lunch or lighter dinner.
Course Main Course
Keyword cheese and tomato tart, tomato tart
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
320gready-made puff pastry (see notes)
25gvegetarian Italian hard cheese(finely grated)
1small bunch of flat-leaf parsley
400gmixed baby plum tomatoes (halved)
2tbspextra virgin olive oil
1tbspModena balsamic glaze
300gbaby 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.