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Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 sheet puff pastry, thawed if frozen
- ⅔ cup grated provolone cheese
- ⅔ cup ricotta cheese
- hot honey, for drizzling
- fresh basil, for topping
- parmesan cheese, for topping
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes, minced garlic, and a pinch of salt and pepper. Cook for about 5 minutes, stirring often until the tomatoes start to burst.
- Transfer the puff pastry to the prepared baking sheet and poke it all over with a fork.
- Evenly sprinkle grated provolone cheese over the pastry. Add dollops of ricotta cheese all around the pastry, keeping them spaced out. Then, distribute the burst tomatoes on top, taking care not to overload the pastry.
- Brush the edges of the puff pastry with egg wash.
- Bake for approximately 15 to 20 minutes, or until the pastry is golden, bubbly, and flaky, ensuring that the center is cooked through.
- Once baked, remove the tart from the oven and drizzle it with hot honey. Top with freshly grated parmesan and basil. Slice and serve!
Notes
For a vegetarian option, ensure that the hot honey is suitable for vegetarians.
Leftovers can be stored in the refrigerator for up to 2 days, but are best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg