Name: Tomato Tartlets with Puff Pastry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 sheet (8.5 oz) puff pastry (e.g. Pepperidge Farm Puff Pastry); 1 egg (for egg wash); ¾ cup whole milk ricotta cheese (about 8 oz); ¼ cup grated Parmigiano-Reggiano (about 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)

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Introduction

These Tomato Tartlets with Puff Pastry are a delightful combination of flaky crust, creamy ricotta, and sweet, juicy tomatoes. Perfect as an appetizer or light meal, they bring fresh summer flavors to your table with minimal effort.

The image shows several square-shaped tarts with three visible layers: the bottom layer is a flaky, golden-brown pastry crust; the middle layer is a smooth, white creamy cheese spread; the top layer consists of halved cherry tomatoes in red, yellow, and orange colors, lightly roasted with some black pepper sprinkled on top, and garnished with thinly sliced fresh green basil leaves. The tarts are placed closely together, resting on parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 on a cutting board and slice into 9 even pieces. Using a knife, score rectangles inside each piece to create about a quarter-inch border around the edges, being careful not to cut all the way through.
Step 2: In a bowl, combine ricotta, Parmigiano-Reggiano, salt, black pepper, minced basil, garlic powder, and dried oregano. Whisk the egg in a small bowl and set it aside for the egg wash.
Step 3: Arrange the puff pastry pieces on the lined baking sheet about 1 inch apart. Spoon roughly 1½ tablespoons of the cheese mixture into the center rectangle of each tartlet. Top each with sliced tomatoes, then brush the tomatoes lightly with olive oil. Brush the edges of the puff pastry with the whisked egg to promote browning.
Step 4: Bake in the preheated oven for 20 minutes, turning the baking sheet halfway through to ensure even baking. The puff pastry should be golden and crisp. Remove from oven and let cool on a wire rack.
Step 5: Garnish each tartlet with fresh whole basil leaves, a sprinkle of flaky sea salt, and a touch of freshly ground black pepper before serving.

Tips & Variations

Use a mix of colorful heirloom tomatoes for a visually appealing and flavorful tartlet.
For a spicy twist, add a pinch of red pepper flakes to the ricotta mixture.
Swap ricotta with cream cheese or goat cheese for a different texture and tang.
Make these tartlets ahead of time and refrigerate before baking; add a few extra minutes to baking time if chilled.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to retain crispness. These tartlets are best enjoyed fresh but can be served at room temperature as well.

How to Serve

The image shows several square-shaped tarts with a golden brown puff pastry crust as the base layer, each topped with a creamy white cheese layer. On top of this cheese layer, there are colorful slices of red, yellow, and orange cherry tomatoes, sprinkled with black pepper and small green basil leaves. The tarts are placed closely together on a piece of brown parchment paper, all set on a white marbled surface. The textures range from the flaky, crispy edges of the pastry to the smooth cheese and juicy tomato slices, giving a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just be sure to thaw it completely in the refrigerator according to package instructions before slicing and assembling your tartlets.

How do I prevent the tomatoes from making the puff pastry soggy?

Using smaller, firm tomatoes and brushing them with olive oil helps reduce moisture release. Also, scoring the puff pastry border allows that area to puff up and stay crisp, keeping the tartlets sturdy.