Tomato, ricotta and sticky red onion tart
Indulge in a savory delight with our Tomato, Ricotta, and Sticky Red Onion Tart. Featuring juicy cherry tomatoes, creamy ricotta cheese, and caramelized red onions on a flaky puff pastry, this tart is enhanced with a hint of oregano for a burst of flavor in every bite. Perfect for brunch, lunch, or a light dinner!
- 08 Apr 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
This Tomato, Ricotta, and Sticky Red Onion Tart is a delectable and versatile dish perfect for a quick dinner or a tasty brunch option. The tart's puff pastry base provides a crispy, buttery foundation, while the combination of sweet cherry tomatoes, tangy ricotta cheese, and sticky caramelized red onions create a mouth-watering symphony of flavors. Easy to prepare and bursting with flavor, this tart is bound to be a new favorite.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the thinly sliced red onions and cook, stirring frequently, until they start to soften (about 5 minutes).
- Add 2 teaspoons of brown sugar and 2 tablespoons of vinegar. Continue to cook for another 10 minutes or until the onions are sticky and caramelized. Remove from heat and set aside.
- Lay the 4 sheets of puff pastry on a clean surface. If necessary, roll them out to ensure they fit your baking tray. You can overlap and press the edges together if you need a larger sheet.
- Using a sharp knife, score a 1-inch border around the edges of the pastry sheets, being careful not to cut all the way through. This will help the edges rise and create a crust.
- Spread the 2 cups of ricotta cheese evenly over the center of the puff pastry, avoiding the 1-inch border.
- Sprinkle the 1 tablespoon of dried oregano over the ricotta cheese.
- Evenly distribute the caramelized onions over the ricotta layer.
- Place the halved cherry tomatoes on top of the onions, cut side up, gently pressing them into the mixture.
- Lightly brush the edges of the puff pastry with the beaten egg. This will give the tart a nice golden finish when it bakes.
- Place the assembled tart on a baking tray lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
- Allow the tart to cool slightly before cutting.
- Serve warm or at room temperature.
Tips:
- For an extra burst of flavor, consider roasting the cherry tomatoes before adding them to the tart to enhance their sweetness.
- Make sure the puff pastry is properly thawed before handling to prevent cracking.
- You can substitute fresh oregano for dried oregano if you prefer, using a bit more to accommodate the stronger flavor of fresh herbs.
- Brush the edges of the puff pastry with egg wash for a beautifully golden and shiny finish.
- Let the caramelized onions cook slowly on a low flame to ensure they become soft and sticky without burning.
This Tomato, Ricotta, and Sticky Red Onion Tart brings together a perfect harmony of flavors and textures, making it a delightful addition to your meal repertoire. With its crispy puff pastry, creamy ricotta, and sweet caramelized onions topped with vibrant cherry tomatoes, this tart will impress anyone at your table. Enjoy it hot out of the oven or allow it to cool for a tasty treat any time of day.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 1630kcal | 82% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 130g | 38% |
| Fiber 8g | 20% |
| Sugar 10g | 10% |
| Fat | |
| Fat 110g | 134% |
| Saturated 20g | 70% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 81mg | 16% |
| Vitamin B1 0.90mg | 75% |
| Vitamin B2 0.96mg | 74% |
| Vitamin B3 10mg | 63% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 190ug | 48% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 13mg | 14% |
| Vitamin E 2.53mg | 17% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 420mg | 33% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 630mg | 19% |
| Selenium, Se 88ug | 154% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 3.36mg | 31% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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