Tomato Tartlets with Puff Pastry Recipe
Introduction
These Tomato Tartlets with Puff Pastry are a delicious and elegant appetizer perfect for any occasion. With a creamy ricotta filling and vibrant, fresh tomatoes, they come together quickly and impress with every bite.
Ingredients
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano (4 oz)
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp fresh basil (minced, plus more whole leaves for garnish)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tbsp olive oil
- flaky sea salt to finish
Instructions
- Step 1: Preheat the oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice it into 9 even pieces. Use a knife to score rectangles inside each piece, creating roughly a quarter-inch perimeter.
- Step 2: In a bowl, combine ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano. In a separate small bowl, whisk the egg to make an egg wash and set aside.
- Step 3: Arrange the puff pastry pieces on the prepared baking sheet, spacing them about 1 inch apart. Spoon and spread about 1½ tablespoons of the cheese mixture inside the inner rectangles of each piece. Top with sliced tomatoes, brush the tomatoes with olive oil, and brush the edges of each pastry piece with the egg wash.
- Step 4: Bake in the oven for 20 minutes until the pastry is golden, rotating the baking sheet halfway through the baking time. Remove from the oven and cool on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and additional freshly ground pepper before serving.
Tips & Variations
- For extra flavor, add a drizzle of balsamic glaze over the tartlets just before serving.
- If fresh basil is unavailable, substitute with fresh thyme or oregano for a different herbal note.
- You can swap heirloom tomatoes with sun-dried tomatoes for a richer taste.
- Ensure the puff pastry is well chilled before slicing to help maintain its shape while baking.
Storage
Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F for about 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these tartlets ahead of time?
Yes, you can assemble the tartlets and keep them refrigerated for a few hours before baking. Just be sure to brush the pastry edges with egg wash right before baking to ensure a golden crust.
Can I use frozen puff pastry for this recipe?
Absolutely. Just thaw the puff pastry according to package instructions before slicing and assembling the tartlets.
PrintTomato Tartlets with Puff Pastry Recipe
Delightful and elegant Tomato Tartlets made with flaky puff pastry, creamy ricotta and Parmigiano-Reggiano cheese, fresh herbs, and juicy heirloom tomatoes. These easy-to-make tartlets are perfect for a light appetizer, brunch, or party snack, combining crisp pastry with a flavorful cheese blend and fresh tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Puff Pastry and Cheese Mixture
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano (4 oz)
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp fresh basil (minced, plus more whole leaves for garnish)
- 1 tsp garlic powder
- 1 tsp dried oregano
Tomatoes and Finishing Touches
- ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tbsp olive oil
- Flaky sea salt to finish
Instructions
- Heat oven and prepare puff pastry – Preheat the oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice it into 9 even pieces. Using a knife, score rectangles inside each piece, creating a quarter-inch perimeter edge to allow the pastry to puff up around the filling.
- Make ricotta mixture and egg wash – In a medium bowl, combine the ricotta, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano until well blended. In a separate small bowl, lightly whisk the egg to be used as an egg wash later.
- Assemble tartlets – Place the puff pastry pieces on the prepared baking sheet, spacing them about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta cheese mixture into the center rectangle of each piece, spreading it evenly. Arrange the sliced or halved tomatoes on top of the cheese mixture, then brush the tomatoes lightly with olive oil. Next, brush the exposed pastry edges with the whisked egg wash to help achieve a golden finish.
- Bake – Place the baking sheet in the preheated oven and bake for about 20 minutes, turning the tray halfway through baking to ensure even browning. The tartlets are done when the puff pastry is golden and crisp. Remove from oven and cool on a wire rack for a few minutes.
- Finish and serve – Garnish the tartlets with additional whole fresh basil leaves, a sprinkle of flaky sea salt, and freshly ground black pepper to taste. Serve warm or at room temperature and enjoy as a savory appetizer or light meal.
Notes
- Use a sharp knife to score but not cut through the puff pastry to create raised edges.
- Mini heirloom tomatoes add a burst of color and flavor, but cherry or grape tomatoes work well too.
- The tartlets can be served warm or at room temperature, making them great for entertaining.
- For a crispier bottom, bake on a preheated baking stone or sheet.
- These tartlets can be prepared ahead and baked just before serving.
Keywords: Tomato Tartlets, Puff Pastry Recipe, Ricotta Cheese Tart, Easy Appetizer, Italian Tartlets, Party Snacks, Brunch Recipes
