Perhaps like me you often find yourself cooking something brand new whenever you have company for dinner. I don’t know why I do that to myself, after all, you don’t know how it will taste or turn out, but I suppose it’s b/c we’re inspired to try new things. This evening I made this simple, fast, yet tasty meal for me and my guest. These little wonders are called roasted tomato tarts and I am happy to share the recipe with you below. I served it with arugula. I just love the peppery flavour of arugula.

roasted tomato tarts

Cut 1 sheet of thawed store-bought puffed pastry into 4 and place on a baking tray lined with parchment paper. Combine 1 cup fresh ricotta with 1/4 cup grated parmesan, sea salt and cracked black pepper. Spread the ricotta over the pastries leaving a border. Top each pastry with 3 cherry tomatoes. Drizzle with olive oil and sprinkle with thyme leaves. Bake in a preheated 355 degree oven for 35-30 minutes or until pastry is puffed and golden. Makes 4.