how to make ultimate Tomato petal tarts with chive ricotta

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato petal tarts with chive ricotta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato petal tarts with chive ricotta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato petal tarts with chive ricotta is something that I’ve loved my entire life.

Table of Contents


  • 5 vine-ripened tomatoes
  • 200g fresh ricotta
  • 1/4 cup finely chopped chives
  • 2 sheets ready-rolled puff pastry, cut into four 12cm circles
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • Chervil sprigs, to garnish (optional)


  • Step 1
    Preheat the oven to 190°C. Line a large baking tray with baking paper.
  • Step 2
    Cut a small cross in the base of the tomatoes. Blanch in a large pan of boiling water for 20 seconds, then place in a bowl of iced water for 30 seconds. Peel immediately, then quarter and remove seeds.
  • Step 3
    Combine ricotta with chives and season well. Place pastry rounds on prepared tray and prick with a fork. Divide the ricotta mixture among the tarts rounds and spread out to the edges. Place 5 tomato ‘petals’, overlapping slightly, in a flower shape on each tart. Bake for 18-20 minutes until pastry is puffed and golden.
  • Step 4
    Combine oil and vinegar and season. Drizzle over tarts and serve immediately, scattered with chervil if desired.

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