Tomato, Black Olive and Ricotta Puff Tarts

We had so many barbecues while Harry was here was here that one day we wanted something lighter and vegetarian for dinner. We made a nice, thick tomato soup and black olive and ricotta puff tarts to keep it company. They are super quick, as all you need to do is roll out the puff pastry and cut it into squares/rectangles. These ricotta puff tarts also make a very nice breakfast, appetiser or you can make them smaller and serve as party bites. We used red pesto, but I’m pretty sure that if use basil pesto, the result will be equally amazing.

Ingredients:

• 500 g puff pastry sheet
• 250 g tomatoes
• 180 g ricotta
• 120 g red pesto
• 75 g black olives, pitted
• 1 tbsp. oregano
• 1 tsp. black pepper

Black Olives and Ricotta Puff Tarts Preparation:

1. Preheat the oven to 200°C. Line a large baking tray with parchment paper, roll out the puff pastry and cut into 9 even squares. Space them out and, using a sharp knife, score a 1 cm border around the edge of each.
2. Divide the red pesto  between the middle of the puff tarts and spread it.
3. In a bowl, mix together the ricotta cheese, 25 g olives (finely chopped) and ½ tsp. oregano. Spread the ricotta mixture on top. 
4. Slice the tomatoes and black olives, and layer them over the ricotta spread. Season with the rest of the oregano and black pepper.
5. Bake for about 25 minutes, until the puff pastry is golden. Serve the ricotta puff tarts hot or at room temperature.

Bon appetit!