Cherry Tomato and Ricotta Tartlets

Cherry tomato and ricotta tartlets are a delicious and simple snack to prepare, perfect for an appetizer or an Italian-style aperitif. Here’s the recipe:

Ingredients

• 1 roll of shortcrust pastry (or puff pastry if you prefer a sweeter base)
• 250g of fresh ricotta
• 200g of cherry tomatoes
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (a few leaves)
• 1 clove of garlic
• Grated Parmesan cheese (optional)

Preparation

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the ricotta with a pinch of salt and pepper, then add the chopped basil, and if you like, some grated Parmesan cheese. Let the mixture rest in the refrigerator.
3. Roll out the shortcrust pastry and with a pastry cutter or a glass, cut discs big enough to line the tartlet molds you have.
4. Line each mold with a pastry disc and prick the bottom with the tines of a fork.
5. Season the cherry tomatoes with extra virgin olive oil, salt, pepper, and chopped garlic. If you want a variation, you can also roast the cherry tomatoes in the oven for 10 minutes before adding them to the tartlets.
6. Fill each tartlet with a tablespoon of ricotta mixture and place the cherry tomatoes on top.
7. Bake the tartlets for about 15-20 minutes, or until the pastry turns golden.
8. Allow to cool slightly before serving and garnish with additional basil leaves.

Cherry tomato and ricotta tartlets are very versatile, so you can add herbs to the ricotta filling or sprinkle the tartlets with seeds, like poppy or sesame seeds, for a crunchy touch.

Curiosity

Ricotta is an Italian cheese par excellence, with a delicate flavor and a very soft consistency. It is often used in Italian cuisine both in sweet dishes, like the ricotta in Sicilian cassata, and in savory ones, for example in ravioli or as a filling for savory pies and tartlets.