We are having a small obsession with puff pastry at ELE headquarters and these tomato tarts are super simple to create, delicious and perfect to eat at any time of the day.
Ingredients (makes 4 tarts)
1 sheet of Puff Pastry
1 punnet of cherry tomatoes, sliced
1/2 a cup of smooth ricotta
100 grams of feta cheese
Small handful of fresh thyme spring
1 tablespoon of milk
I tablespoon of olive oil
Salt & Pepper
Pre-heat oven to 180 degrees Celcius. Cut puff pastry sheets in to 4 squares and gently scour a 1 inch border around the edge of each square. Smooth ricotta equally amongst the 4 tarts and layer with sliced tomatoes.
Crumble feta on top, scatter with thyme leaves and season with salt and pepper. Brush edges with milk. Bake on a sheet of baking paper on tray in oven for approximately 15 minutes until pastry is golden and puffed. Remove from oven, drizzle with olive oil, scatter extra thyme spring and serve. Enjoy!