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Photo of Tomato, ricotta and herb tarts by WW

Tomato, ricotta and herb tarts

PersonalPoints™ per serving
Total Time
1 hr
15 min
25 min
Crumbly cheese and fresh tomatoes are baked to perfection in this Italian-style pastry. Serve hot or save one for tomorrow (if there are any left!).


Reduced-fat puff pastry

170 g, (2 x sheets)

Low-fat ricotta cheese

150 g

Reduced fat feta cheese

50 g

Fresh chives

2 tbs

Fresh flat-leaf parsley

1 tbs

Salted anchovies in oil, drained

2 medium, finely chopped

Cherry tomatoes

400 g, grape, red and yellow

Fresh basil

½ cup(s), to serve

Balsamic vinegar

2 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Line two baking trays with baking paper.
  2. Cut three 11cm rounds from each sheet of pastry, then carefully transfer to prepared trays. Using a sharp knife, score a 1cm border on each pastry round. Place in the refrigerator to chill for 20 mins.
  3. Combine ricotta, feta, chives, parsley and anchovies in a bowl. Season with freshly ground black pepper. Spread ricotta mixture over pastry rounds, leaving the border clear. Top with tomatoes.
  4. Bake for 20–25 mins or until pastry is golden. Serve topped with basil and drizzled with vinegar.


TIP: Tarts are delicious served warm or at room temperature, drizzle with vinegar just before serving.