Waitrose and Partners
Tomato, black olive and ricotta puff tarts

Tomato, black olive and ricotta puff tarts

If you're looking for a recipe with minimal ingredients and that's simple to prepare, then look no further. These tomato puff tarts are perfect for summer alongside a salad and would work perfectly as a leftover lunch. 

4 out of 5 stars(1) Rate this recipe
  • Makes6
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 320g puff pastry sheet
  • 150g ricotta, well drained
  • 50g pitted black olives, sliced
  • 15g pack oregano, leaves chopped
  • 4 tbsp black olive tapenade or red pesto
  • 300g red choice tomatoes, sliced


  1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry, cut into 6 even rectangles and space out on a large parchment-lined baking tray. Using a sharp knife, score a 1cm border around the edge of each; chill until needed.

  2. Combine the ricotta, 25g olives and all but 1 tbsp oregano leaves; season. Divide the tapenade or pesto between the middle of the pastry bases. Spread the ricotta mixture on top, then layer over the sliced tomatoes. Scatter with the reserved black olives, season with black pepper and bake for 25-30 minutes, until the pastry is golden and puffed. Sprinkle over the reserved oregano leaves and serve hot or at room temperature.


Typical values per item when made using specific products in recipe


1,297kJ/ 311kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating