Cherry Tomato Tart | Puff Pastry

This is one of the most tastiest puff pastry tarts you can make at home. If short on time store bought puff pastry works perfectly well and the whole process does not take too long.

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Timecodes
0:00​- Intro
0:28- Rolling the Puff Pastry
1:27- Trimming the Pastry
2:48- Preparing the Tomatoes
3:16- Assembling the Tart
4:49- Scoring the Pastry
5:05- Baking the Tart
5:23- Final Result
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Recipe
Puff Pastry
150 Grams Cherry Tomatoes
100 Grams Soft Ricotta Cheese
1 Tbsp Dijon Mustard
1 Tbsp Grated Parmesan
Garnish
Sea Salt. Pepper, Thyme and Extra Virgin Olive Oil

Egg Wash
1 Egg
1 Tbsp Milk

Instructions
1. Roll out the puff pastry into a square of 25Cm X 25Cm
2. Cut the edges of the pastry of width 2.5 Cm
3. Transfer the pastry to a baking paper and stick the edges with an egg wash
4. Dock the pastry with a fork and chill in the fridge for 20 mins
5. Cut the cherry tomatoes and season with salt and let sit to draw out the moisture from the tomatoes
6. Preheat the oven at 220C/430F
7. Spread the mustard and grate parmesan on the pastry
8. Spread creamy ricotta cheese on top and arrange the tomatoes and thyme
9. Season with Salt, Pepper and Extra Virgin Olive Oil
10. Bake for 10 mins at 220C/430F and for 40 mins at 180C/350F
11. Cool down for atleast 30 mins