I whipped up this recipe for mini blistered tomato tarts on a whim the other day. It ended up being surprisingly easy and delicious. Perfect for cocktails parties or a quick lunch.
1 sheet puff pastry
1 cup Ricotta
1/4 cup freshly grated Parmesan
1.5 cups cherry tomatos (halved)
Basil (finally chopped)
Chives (finally chopped)
Salt & Pepper
1 Pinch of Herb de Provence
Preheat the over to 375°F and let your puff pasty thaw. Heat up olive oil in a skillet on high. Once the oil is hot, cook cherry tomatoes letting them blister. Create a filling with Ricotta, Parmesan, herbs and seasoning. Once the pasty sheet is thawed, cut it into squares. Spread the filling on each square and add the blistered tomatoes on top. Cook in the oven for 10-15 minutes or until the pastry is golden and flaky. Serve hot with a few shavings of fresh Parmesan.
Happy Sunday and Enjoy!