This elegant, but comfort food-worthy bean and ricotta tart is perfect as a side dish to soup, salad, or as a snack with drinks at Girl's Night! The buttery puff pastry crust is filled with seasoned ricotta and three bean salad. Add some crisped prosciutto and you're done!
Raise your hand if you love an impressive, but semi-homemade recipe!
I know, you're trying to scroll for the details with one hand raised to the heavens. Me too.
This savory puff pastry tart recipe is a win-win-win all around. It's made with store-bought puff pastry and READ® 3 Bean Salad for a quick and easy appetizer perfect for a Girl's game night!
The tangy three bean salad piled atop the tarts pairs nicely with a variety of dishes. You'll love how versatile this recipe is!
As much as I love making home-cooked meals for my friends and family, I'm no stranger to using quality shortcuts now and again.
Buttery puff pastry forms the base of these tarts.
After being baked, the puff pastry squares are topped with a seasoned ricotta mixture and tangy READ® 3 Bean salad.
As a finishing touch, I topped the tarts with crispy prosciutto shards, fresh basil, and shaved Parmesan.
How to Make Bean & Ricotta Tarts
Whether serving the savory puff pastry tarts as an appetizer, main, or side, the cooking process is the same.
Step 1: Unfold one puff pastry sheet from the package onto a lightly floured work surface. Use a rolling pin to gently roll it to a 10½-by-10½-inch square.
Step 2: Cut the square into 6 rectangles. Transfer the rectangles to a parchment-lined baking sheet. Use the tip of a sharp knife to cut around the edge of each rectangle and use a fork to prick through the crust in the center of that border.
Step 3: Brush each crust border with egg wash and bake until the crusts are puffed and golden brown.
Step 4: Remove the crusts from the oven and use the back of a fork or spoon to press down the center of the pastry inside the border. Let cool.
Step 5: While the oven is hot, bake the prosciutto until darkened and crisp. Let cool (it will crisp up as it cools).
Step 6: Drain the READ® 3 Bean salad and set aside.
Step 7: In a bowl, mix together the ricotta, Italian seasoning, garlic powder and salt.
Step 8: When the tart crusts are cool, divide the ricotta mixture between them. Divide the 3 Bean salad between the tarts, topping the ricotta with beans.
Step 9: Break up the prosciutto and garnish the tarts with the shards, fresh basil leaves and shaved Parmesan.
Can This Recipe Be Made in Advance?
Yes, the tart crusts can be made up to a day ahead and filled just before serving for dinner or a party.
The ricotta can also be mixed and stored in the fridge a day ahead of time, so this semi-homemade dish becomes just assembly for a party.
Can I Make One Large Tart Instead of Minis?
Absolutely! You can make this recipe into one big tart to cut up, or six individual tarts.
I've given detailed instructions on how to make one large bean and ricotta tart in the recipe card below.
Tips for Making a Savory Puff Pastry Tart
- When cutting around the edges of each crust to create the borders, be very careful that you don't cut all the way through the puff pastry.
- Do your best to cut the puff pastry into even-sized rectangles.
- The prosciutto should be fairly crispy when you pull it out of the oven, but note that it crisps up further as it cools.
Give it up for Girlfriends
I've partnered with READ® Salads for a celebration of girlfriend get-togethers. Follow the instructions below to enter for a chance to WIN!
This ricotta tart recipe is my go-to for girlfriend gatherings. It's savory and satisfying, and individual so my friends can take one on their plate and move around the room.
After so long not being able to get together I'm excited to bring my friends to the party and feed them delicious party food!
This recipe, using the READ® Salads pantry staple, is so perfect for sharing with your your friends. Their ready-to-eat salads have been used for generations and are so convenient and versatile–just look at this delicious and shareable snack I made!
And if you're thinking about healthy things: READ® Salads are full of important nutrients including dietary fiber, folate, potassium, iron, plant-based protein and more! Plus they are gluten-free.
Visit READ Salads for more delicious recipes. You can find the products in your grocer's canned and jarred vegetable aisle.
You might also like these recipes
Try more recipes using READ® Salads and Aunt Nellie's Beets.
- Shortcut Potato Cheese Casserole
- Blackened Salmon Sliders with Pickled Beets and Feta Yogurt
- Beet and Roasted Carrot Salad with Kale, Spicy Pecans and Goat Cheese
Savory Bean and Ricotta Tarts
- 1 egg
- ½ package puff pastry (17.3 oz package) thawed in fridge
Filling & Topping
- 4 slices prosciutto
- 1 can (14.5 oz) READ® 3 Bean Salad
- 1 cup part-skim ricotta
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Fresh basil for garnish
- Parmesan cheese
For Tart Crust
- Heat oven to 400ºF. Beat egg with 1 tablespoon of water and set aside.
- Unfold one pastry sheet from the package onto a lightly floured work surface, and using a rolling pin, gently roll it to a 10½-by-10½-inch square. Cut the square into 6 rectangles (about 5-by-3-inches each). Transfer rectangles to a parchment-lined baking sheet.
- Use the tip of a sharp knife to cut around the edge of each rectangle making a ¼-inch border (NOT CUTTING ALL THE WAY THROUGH THE CRUST). Use a fork to prick through the crust in the center of that border.
- Brush each crust border with egg wash and bake in oven until crusts are puffed and golden brown, 10 to 12 minutes. Remove from oven and quickly use the back of a fork or spoon to press down the center of the pastry inside the border. Let cool.
For the Filling and Topping
- While the oven is hot, at 400ºF, bake prosciutto. Lay slices on a parchment-lined baking sheet and bake until darkened and crisp, 10 minutes. Let cool; it will get more crisp as it cools.
- Drain READ® 3 Bean Salad and set aside. In a bowl, mix together the ricotta, Italian seasoning, garlic powder and salt.
- When tart shells are cool, divide ricotta mixture between centers, gently spreading to the edge of the crust border. Divide the 3 bean salad between tarts, topping ricotta with beans.
- Break up prosciutto and garnish the tarts with the shards, fresh basil leaves and shaved Parmesan to serve.