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

Vegetarian, Soy-Free

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.


  • 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



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.

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