Puff pastry tarts with saffron and cherry tomatoes, made with cow’s milk ricotta, easy to make and perfect for a Women’s Day appetizer with friends.
For the base, instead of puff pastry, you can also use shortcrust pastry, even homemade. Click on the bold words to get my complete recipe with step-by-step photos and explanations.
I admit that I am not particularly fond of celebrating these occasions, as I believe in respect for everyone, without distinctions.
However, in this case, almost out of tradition, I make a small exception to the rule and certainly, if I have the chance, I will celebrate with my daughter at home, almost as if it were a symbol for the two of us.
This recipe is for 6 pastries, so to make it you will need only part of the puff pastry roll, but don’t throw anything away because with the leftovers you can make other delicious recipes.
Read here for some inspiration: recipes with puff pastry.
But let’s get to the recipe and, above all, the other ideas you’ll find below to celebrate together.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 roll puff pastry (rectangular)
- 8.8 oz cow's milk ricotta
- 1 egg (medium)
- 1.4 oz cheese (grated)
- 1 pinch fine salt
- 1.4 oz milk
- 1 packet saffron
- as needed sunflower oil (to brush mold and tart surface)
- 6 cherry tomatoes (not large)
Tools
- 1 Mold
- 1 Spoon
- 2 Bowls
- 1 Wheel
- 1 Brush
Steps
To make the Puff Pastry Tarts with Saffron and Cherry Tomatoes, first roll out the puff pastry and cut strips about 4 inches wide.
Fold the strips as shown in the photo into three pieces to get squares.
Grease the base of each tart with a little sunflower oil, brush or distribute it well over the entire surface, and lay the puff pastry squares on it, making them adhere well.
Now prepare the filling.
In a larger bowl, work the ricotta with a fork until you get a soft and homogeneous mixture.
In a smaller bowl, combine the saffron with the milk and stir.
Add the egg to the ricotta, put a pinch of salt, the milk with saffron, the grated cheese, and mix well with a fork.
The mixture should be homogeneous and a bright yellow.
Take the tray with the pastries and fill it with the mixture, distributing it evenly.
Place a washed and dried cherry tomato in the center and fold the edges.
Grease the edges and bake in a preheated fan oven at 356°F for 25 minutes.
Then add another 2 minutes in grill mode.
Once cooked, remove from the oven, let cool slightly, and lower the edges onto the filling, which will initially be puffy but will slightly fall as it cools.
Serve cold.
