After the great success of the Zucchini and Tomato Savory Tart, today I prepared a savory ricotta and cherry tomato tart, delicious and super quick to make. I love savory tarts — you already know me. I always like experimenting with new flavors. I had already tried the ricotta and tomato pairing, but not in a savory tart, and I must say I liked the result a lot. Next time I’ll add mortadella. I think it would go really well — what do you think?
Are you a savory-tart lover too? Try these.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 1 1/4 cups sheep ricotta
- 3 1/3 cups cherry tomatoes (about 500 g), halved
- 7 oz mozzarella (for pizza)
- to taste olive oil and salt
- to taste dried oregano
Tools
- Baking pan
Steps
Unroll the puff pastry disk onto the pan and spread the ricotta on top. Season with oil and salt. If using the microwave, use the crisp plate (a special non-stick microwave plate).
Add the cherry tomatoes cut in half, cut side down.
Add oil, salt and oregano and bake for about 20 minutes at 392°F in the oven, or 20 minutes using the crisp function.
Add the mozzarella and continue cooking for another 10 minutes. In the microwave it will take 5 minutes.
Ready!!!!
