Girl Party Food: Ricotta, Basil, and Tiny Tomato Tart

I’m always on the lookout for new Girl Party Food. You know, the kind of food you can pick up and eat with your fingers. The kind with delicate flavors and textures. The kind of food men usually prefer to eschew in favor of meatballs on toothpicks and pigs in blankets.

Several weeks ago, I threw a party to help my dear friend Sarah launch her new business, So Sarah Designs. I wanted to put together a menu whose flavors were reminiscent of the season, whose style would mesh well with Sarah’s sophisticated and feminine branding, and which would not require silverware.

About 20 women showed up to celebrate the launch of So Sarah Designs. We drank spiced red wine, ate Roasted Eggplant Dip and hummus on crackers, Bleu Cheese Canapes, a puff pastry tart with ricotta cheese, basil, and grape tomatoes, and delectable dark chocolate brownies. To be honest, we gorged ourselves. Everything was delicious.

The ricotta tart was the one experimental item I served, and it got a lot of love. It was inspired by – of all things – a recipe card I picked up in the produce aisle at the grocery store for Fennel and Onion Tart. I eschewed the fennel and onion, opting instead for a handful of chopped fresh basil and a pile of halved grape tomatoes. It was a delightful success. And it was easy. It took just minutes to prep and assemble, and then went into the oven just as guests were coming in the door.

I think the basic tenets of the recipe – puff pastry, ricotta, and parmesan – could be combined with a variety of vegetable and herb combinations depending on the season. I can imagine thinly sliced zucchini and roasted garlic, sun dried tomatoes and asiago cheese…it seems like there are endless options. I suggest that if you’re out of fresh basil and tomatoes for the season, look around and see what you do have – and give it a try.

Ricotta, Basil, and Tiny Tomato Tart


2 sheets puff pastry, thawed
1 cup ricotta cheese (whole, part-skim, or fat free will work just fine)
1 handful fresh basil, washed and chopped fine
1 pint grape or cherry tomatoes, washed and halved lengthwise
Freshly grated parmesan for topping

Preheat the oven to 400 degrees.

On a large baking sheet, unroll the two sheets of puff pastry. Place one sheet on top of the other, so that the pastry is double-thick. Spread the ricotta cheese evenly on the pastry, leaving a quarter-inch border. Sprinkle the fresh basil evenly across the ricotta. Scatter the tomato halves, cut side up, around the tart. Sprinkle with parmesan. Season lightly with sea salt.

Bake 20-25 minutes, until pastry is golden. Remove and cool slightly. Cut into squares and serve immediately.