Burst Tomato Ricotta Puff Pastry Tart
This delicious tomato hot honey ricotta tart is a dream! Flaky, crisp crust, melty cheese, creamy ricotta, burst garlicky tomatoes, basil, and parmesan come together before a drizzle of hot honey is added on top. It's delish!
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- hot honey, for drizzling
- fresh basil, for topping
- parmesan cheese, for topping
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the tomatoes, garlic and a pinch of salt and pepper. Cook, stirring often, until the tomatoes just start to burst, about 5 minutes. They will burst more in the oven!
- Place the sheet of puff pastry on the parchment paper and poke it all over with a fork.
- Sprinkle the grated cheese on top. Dollop the ricotta in small dollops all around, evenly dispersed. Add the tomatoes on top, evenly. Don’t load on toppings - less is more and will help the puff pastry cook better.
- Brush the egg wash around the edges of the puff pastry.
- Bake for 15 to 20 minutes, or until golden, bubbly and flaky. Make sure the middle is cooked through.
- When finished, remove the puff pastry. Drizzle with hot honey. Sprinkle with parmesan and basil. Slice and serve!
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