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Tomato Tartlets with Puff Pastry Recipe

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★★★★★

4.7 from 77 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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