Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- kosher salt and pepper, to taste
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- 1 egg (for egg wash, optional)
Toppings
- Hot honey, for drizzling
- Fresh basil leaves, for topping
- Grated parmesan cheese, for topping
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook the tomatoes: Heat the olive oil in a medium skillet over medium heat. Add the cherry tomatoes, minced garlic, and a pinch of kosher salt and pepper. Cook, stirring frequently, for about 5 minutes until the tomatoes just start bursting, releasing their juices while still holding some shape.
- Prepare the puff pastry: Place the thawed sheet of puff pastry onto the lined baking sheet. Use a fork to gently poke holes all over the surface to prevent excessive puffing.
- Add the cheese and tomatoes: Evenly sprinkle the grated provolone cheese over the puff pastry. Dot the ricotta cheese in small spoonfuls spaced evenly across the surface. Then, evenly distribute the cooked burst tomatoes on top, keeping the toppings moderate to ensure even cooking of the pastry.
- Apply egg wash: Beat one egg lightly and brush the edges of the puff pastry with the egg wash to help it develop a beautiful golden color during baking.
- Bake the tart: Place the tart in the preheated oven and bake for 15 to 20 minutes until the puff pastry is golden, flaky, and bubbly, and the center is fully cooked through.
- Finish and serve: Remove the tart from the oven. Drizzle generously with hot honey, then sprinkle fresh basil leaves and grated parmesan cheese over the top. Slice and serve warm for the best flavor experience.
Notes
- Ensure your puff pastry is fully thawed before using to avoid cracking.
- Be careful not to overload the pastry with toppings to prevent sogginess and help it bake evenly.
- If you don’t have hot honey, you can make a quick version by mixing honey with a small pinch of cayenne pepper or chili flakes.
- The egg wash is optional but recommended for a golden, glossy finish.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
