Spring onion, cherry tomato and lemon ricotta tarts with arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spring onion, cherry tomato and lemon ricotta tarts with arugula salad

Spring onion, cherry tomato and lemon ricotta tarts with arugula salad

Soy-Free, Vegetarian

2 Servings, 550 Calories/Serving

40 Minutes

Buttery tarts topped with fresh spring onions, cherry tomatoes and a lemon zest ricotta are a slightly decadent, yet healthy treat when served with a side of peppery arugula salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup cherry tomatoes
  • small bunch spring onions
  • small bunch basil
  • 1 lemon
  • 1 cup part skim ricotta cheese
  • 4 5x5-inch squares puff pastry dough
  • ¼ cup pine nuts
  • 2 cups arugula

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep veggies

Place oven rack in upper third of oven and preheat to 425°F. Meanwhile:
*Rinse cherry tomatoes and slice in half. Toss with a couple pinches of salt.
*Rinse spring onions, trim off green tops and root ends and thinly slice lengthwise.
*Pick leaves off basil. Rinse and mince.
*Zest lemon. Combine lemon zest with ricotta and a large pinch of salt and pepper.


Assemble, cook tarts

Place squares of puff pastry on a large baking sheet lined with parchment paper, if you have it. Spoon about 2 tablespoons of seasoned ricotta into each square and spread evenly, leaving only ¼-inch of the edge exposed. Evenly divide cherry tomatoes and spring onions between each square. Scatter pine nuts and half of the basil over each square and top with a drizzle of oil and a sprinkle of salt and pepper. Place baking sheet on the upper third rack of oven and bake — rotating pan once halfway through — until edges of pastry dough puff up and turn golden brown, 20 to 22 minutes.


Toss salad, plate

Toss arugula with juice of ½ the lemon, 2 teaspoons olive oil and a pinch of salt. Set aside.


Plate, garnish

Remove squares from oven and divide evenly between two plates. Drizzle with oil and garnish with remaining fresh basil. Serve alongside arugula salad.