Tomato, black olive and ricotta puff tarts
Prep
25 mins
Cook
30 mins
Servings
6
Difficulty
Medium
These little puff tarts have become my go to when I want something that looks impressive but doesn't require much fuss. Fresh ricotta is the star here, and it's packed with protein and calcium to keep you satisfied. The beauty of this recipe is that it comes together in under an hour with just basic ingredients you probably already have on hand. I love how the briny olives and tangy tapenade play against the creamy ricotta and sweet tomatoes. It's elegant enough for guests but simple enough that you'll find yourself making it on a regular Tuesday night.
Ella x
Ingredients
- 320 gramspuff pastry sheet
- 150 gramsricotta(ricotta, well drained)
- 50 gramspitted black olives(pitted black olives, sliced)
- 15 gramsfresh oregano(pack oregano, leaves chopped)
- 4 tbspolive tapenade(black olive tapenade or red pesto)
- 300 gramsred choice tomatoes(red choice tomatoes, sliced)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Unroll the pastry, cut into 6 even rectangles and space out on a large parchment-lined baking tray. Using a sharp knife, score a 1cm border around the edge of each; chill until needed.
- 2
Combine the ricotta, 25g olives and all but 1 tbsp oregano leaves; season. Divide the tapenade or pesto between the middle of the pastry bases. Spread the ricotta mixture on top, then layer over the sliced tomatoes. Scatter with the reserved black olives, season with black pepper and bake for 25-30 minutes, until the pastry is golden and puffed. Sprinkle over the reserved oregano leaves and serve hot or at room temperature.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Campfire stew
Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Reviews
Sign in to write a review.