Tomato Tartlets with Puff Pastry Recipe
These Tomato Tartlets with Puff Pastry are an elegant and savory appetizer perfect for any occasion. Flaky puff pastry is filled with a creamy blend of ricotta cheese, Parmigiano-Reggiano, and fragrant herbs, then topped with juicy heirloom tomatoes. A golden crust and fresh basil garnish complement the bright, fresh flavors, making these tartlets irresistibly delicious and visually stunning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pastry
- 1 sheet (8.5 oz) puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
Cheese Mixture
- 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
Toppings
- 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 your oven to 425°F (218°C). Line a sheet pan with parchment paper to prevent sticking. Place the puff pastry sheet on a cutting board and cut it into 9 equal pieces. Using a knife, gently score a smaller rectangle inside each piece, creating about a ¼ inch perimeter without cutting all the way through. This will help the edges puff up during baking.
- Make ricotta mixture and egg wash: In a mixing bowl, blend together ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced basil, garlic powder, and dried oregano until smooth. In a separate small bowl, whisk the egg thoroughly to create the egg wash.
- Assemble tartlets: Arrange the puff pastry pieces on the prepared baking sheet, spacing them about 1 inch apart to allow for puffing. Spoon approximately 1½ tablespoons of the cheese mixture onto the inner rectangle area of each piece. Top generously with halved or sliced heirloom tomatoes. Brush the tomatoes lightly with olive oil to enhance roasting and flavor. Finally, brush the exposed edges of each puff pastry piece with the egg wash to promote a golden color during baking.
- Bake the tartlets: Transfer the baking sheet to the preheated oven and bake for 20 minutes. Halfway through baking, rotate the pan to ensure even browning. Bake until the pastry is puffed and beautifully golden brown.
- Finish and serve: Remove the tartlets from the oven and allow them to cool slightly on a wire rack. Just before serving, garnish with additional fresh basil leaves, a sprinkle of flaky sea salt, and freshly ground black pepper to brighten the flavors.
Notes
- Use a sharp knife to score the puff pastry without cutting all the way through to help create puffed edges.
- For varied flavor, try mixing different fresh herbs like thyme or chives alongside basil.
- Make sure tomatoes are dry before placing on tartlets to prevent sogginess.
- These tartlets are best served warm but can be enjoyed at room temperature.
- Leftovers can be refrigerated and reheated briefly in an oven to maintain crispness.
Keywords: Tomato tartlets, puff pastry, ricotta cheese, Parmigiano-Reggiano, appetizer, Italian, fresh basil, heirloom tomatoes
