Name: Tomato Tartlets with Puff Pastry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 8.5 oz sheet 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); 1 tbsp olive oil; Flaky sea salt to finish

Why Make This Recipe

Tomato Tartlets with Puff Pastry are a delicious and easy dish that makes a perfect appetizer or snack. These little treats are crispy, flaky, and filled with a creamy ricotta mixture and fresh tomatoes. They offer a wonderful blend of flavors and textures, making them a crowd-pleaser for any gathering. Plus, they are quick to prepare, which makes them great for busy days!

🧰 Kitchen tools commonly used in similar recipes

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How to Make Tomato Tartlets with Puff Pastry

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

Directions

Heat Oven and Prepare Puff Pastry
Preheat the oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry on a cutting board and slice it into 9 even pieces. Use a knife to create rectangles inside each piece, leaving roughly a quarter inch perimeter.
Make Ricotta Mixture and Egg Wash
In a bowl, mix together the ricotta, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano. In a small bowl, whisk an egg and set it aside for the egg wash after you assemble the tartlets.
Assemble Tartlets
Place the puff pastry rectangles on the baking sheet, 1 inch apart. Spoon about 1½ tablespoons of the cheese mixture into the middle of each pastry. Top each with sliced tomatoes, brush the edges with egg wash, and drizzle the tomatoes with olive oil.
Bake
Bake the tartlets in the oven for 20 minutes until the pastry is golden. Halfway through, turn the baking sheet for even baking. Once baked, remove from the oven and cool on a wire rack. Finish by topping with fresh basil, flaky sea salt, and freshly ground pepper before serving.

How to Serve Tomato Tartlets with Puff Pastry

These tartlets are best served warm, straight from the oven. They make an excellent appetizer for parties or a lovely snack at family gatherings. Pair them with a light salad and a glass of white wine for an even better experience.

How to Store Tomato Tartlets with Puff Pastry

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes until warmed through. They won’t be as crispy, but they will still taste delicious!

Tips to Make Tomato Tartlets with Puff Pastry

Make sure to keep the puff pastry cold for best results. This helps it puff up nicely in the oven.
Feel free to use other cheese like goat cheese or mozzarella for different flavors.
Experiment with herbs like thyme or parsley for a twist on the classic recipe.

Variations

You can customize these tartlets by adding different toppings, such as sautéed mushrooms, olives, or even fresh garlic. A sprinkle of red pepper flakes can also add a nice kick if you enjoy a bit of heat.

FAQs

Can I use store-bought ricotta cheese?
Yes, store-bought ricotta cheese works perfectly for this recipe.

Can I make these ahead of time?
You can prepare the puff pastry and cheese mixture ahead of time but bake them just before serving for the best results.

Can I freeze the tartlets?
Yes, you can freeze the assembled tartlets before baking. Just make sure to wrap them well. Bake them from frozen, adding a few extra minutes to the baking time.