A delightful puff pastry tart topped with juicy tomatoes, creamy ricotta, and fresh herbs, perfect for a quick and delicious meal.
Preheat your oven to 390°F (200°C).
Preheating ensures even cooking and a crispy pastry.
Place the puff pastry sheet on a baking sheet and fold the edges to create a border.
Folding the edges helps contain the toppings and gives a neat appearance.
Heat olive oil in a frying pan, add the cherry tomatoes and sugar, and cook until the tomatoes are softened and glossy.
Stir gently to avoid breaking the tomatoes.
Spread the ricotta cheese evenly over the puff pastry base.
Use a spatula or the back of a spoon for an even layer.
Distribute the cooked tomatoes over the ricotta layer.
Arrange the tomatoes evenly for consistent flavor in every bite.
Bake the tart in the preheated oven for 15 minutes, or until the pastry is golden and puffed.
Keep an eye on the tart to prevent over-browning.
Garnish with fresh basil leaves and shaved parmesan cheese before serving.
Serve immediately for the best taste and texture.
