Blistered Tomato and Ricotta Tarts

Blistered Tomato and Ricotta Tarts
15 minutes
11 items
8 servings
This particular recipe is quick and easy and can be made in advance to be assembled within minutes for a real eye-catching appetiser.


  • 2 sheets of ready rolled puff pastry
  • 1 egg, beaten
  • 600 g mixed coloured small tomatoes halved
  • 2 tbsp. olive oil
  • 3 tsp. MasterFoods™ Oregano Leaves
  • 1-2 tsp. MasterFoods™ Dijon Mustard
  • Splash of balsamic vinegar
  • 300g soft ricotta cheese
  • 30g parmesan cheese
  • Zest of half a lemon
  • Fresh basil, to garnish

MasterFoods Oregano Leaves 120g

MasterFoods Professional Dijon Mustard 21kg

Cooking Instructions:

  1. 1
    Preheat oven 160°C.
  2. 2
    Cut the pasty with 10 cm pastry cutters – you should get 4 circles from each sheet and 8 in total. Place onto lined baking tray and carefully score a 1 cm border about each pastry round, being careful not to cut through. Prick the base with a fork and egg wash the borders of each tart, excluding the base. Place in fridge to chill and firm up for at least 15 minutes.
  3. 3
    While the bases are chilling, on a large baking tray arrange the tomatoes with the cut side facing up. Coat with olive oil, balsamic vinegar, and 2 tsp. of the oregano leaves, then bake for 15 minutes or until the tomatoes begin to blister.
  4. 4
    Meanwhile combine the ricotta, remaining oregano, lemon zest, parmesan cheese and Dijon mustard, and season to taste.
  5. 5
    Remove pastry from the fridge and bake for 10 to 15 minutes until golden down and the base is cooked though. Remove from the oven and leave to cool.
  6. 6
    To assemble the tarts, spoon in some of the ricotta mixture and spread evenly. Arrange the tomatoes and garnish with fresh basil.


  1. 1
    Add some toasted pine nuts for crunch.
  2. 2
    Drizzle over some extra balsamic vinegar glaze to add tang and sweetness.
  3. 3
    For more flavour and texture, add some crispy fried prosciutto.

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