Tomato Tartlets with Puff Pastry: Elegant and Effortless
This recipe for Tomato Tartlets with Puff Pastry is a delightful blend of flaky pastry and creamy cheese topped with vibrant, juicy tomatoes. Each bite is a celebration of flavors and textures, making it an excellent choice for casual get-togethers or more formal occasions. Whether you’re looking for a quick appetizer for a dinner party or a snack to impress your family, these tartlets hold a special place in my heart for their simplicity and elegance.
What Makes This Recipe Special
Why should you consider whipping up these delightful tartlets? For starters, they combine the rich textures of flaky puff pastry and smooth ricotta cheese with the freshness of heirloom tomatoes and aromatic basil. This dish is not only quick to prepare but also budget-friendly, requiring just a handful of quality ingredients. Perfect for weeknight dinners or as a standout dish for brunch gatherings, this recipe is versatile and approachable for home cooks at any level.
“I made these for a picnic, and they were a total hit! Everyone asked for the recipe and were surprised at how easy they were to make!” – Emma R.
How This Recipe Comes Together
Get ready to enjoy an easy, step-by-step guide that takes you through the process of creating these Tomato Tartlets with Puff Pastry. With just a few simple steps, you’ll have beautiful, golden tartlets ready to be devoured.
Key Ingredients
Before diving into cooking, make sure you have the following items on hand:
- 1 (8.5 oz) sheet puff pastry (e.g., Pepperidge Farm)
- 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 extra for garnish)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ lb mini heirloom tomatoes (halved, or sliced cherry, grape, or regular heirloom tomatoes)
- 1 tbsp olive oil
- Flaky sea salt for finishing touches
Feel free to mix in different cheeses or swap herbs to customize it to your taste!
Step-by-Step Instructions
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Prepare the Oven and Puff Pastry
Preheat your oven to 425°F and line a sheet pan with parchment paper. Roll out the puff pastry on a cutting board and slice it into 9 even pieces. Using a knife, carefully create a rectangle within each piece, leaving about a quarter-inch border around the edge. -
Make the Ricotta Mixture and Egg Wash
In a mixing bowl, combine the ricotta cheese, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano. Whisk an egg in a small bowl and set it aside to use as an egg wash after assembling the tartlets. -
Assemble the Tartlets
Place the puff pastry rectangles on the prepared baking sheet, spacing them about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta mixture into the center of each pastry. Top with sliced tomatoes and brush them lightly with olive oil. Brush the edges of the puff pastry with the egg wash for that gorgeous golden finish. -
Bake
Transfer the baking sheet to the oven and bake for 20 minutes or until the pastry is golden brown. Remember to turn the baking sheet halfway through for even baking. Once done, allow them to cool on a wire rack. Finally, garnish with fresh basil, flaky sea salt, and an extra crack of pepper before serving.
How to Plate and Pair
Present these Tomato Tartlets on a beautiful platter to elevate the experience. Garnish with fresh basil leaves for a pop of color and freshness. They pair beautifully with a light salad or a selection of cheeses for a delightful appetizer spread. A chilled glass of white wine or a refreshing lemonade will complement these flavors perfectly.
Keeping Leftovers Fresh
If you have any leftovers (which might be unlikely!), let them cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before baking. Just make sure to wrap them tightly and label them. When you’re ready to enjoy, bake from frozen, adding a little extra time to ensure they’re heated through.
Pro Chef Tips
- Make-Ahead Strategy: You can prepare the ricotta mixture a day in advance and refrigerate it. Assembly can also be done ahead of time—just freeze the tartlets immediately and bake when ready to serve.
- Puff Pastry Handling: When working with puff pastry, keep it chilled. If it becomes too warm, it may lose its flaky texture, so work quickly!
- Herb Flexibility: Feel free to swap in other herbs like thyme or chives for different flavor profiles.
Creative Twists
- Add Protein: Crumbled feta, cooked crab, or even prosciutto can enhance these tartlets for added richness.
- Vegetable Variations: Incorporate other colorful veggies like zucchini or bell peppers for extra nutrition and visual appeal.
- Vegan Adaptations: Substitute the ricotta with tofu blended with nutritional yeast and add a splash of lemon juice for tang.
Your Questions Answered
What is the preparation time for Tomato Tartlets?
This recipe typically takes about 20 minutes to prepare, with an additional 20 minutes of baking time.
Can I use a different type of cheese?
Absolutely! Cream cheese, goat cheese, or even a dairy-free alternative can be used based on your preference or dietary needs.
How can I ensure my puff pastry is perfectly flaky?
Keep the pastry cold before baking, and avoid handling it too much to maintain its flaky layers. Always preheat the oven to ensure the pastry rises nicely.
This recipe for Tomato Tartlets with Puff Pastry is not just a dish; it’s a culinary experience that invites creativity and enjoyment. Whether it’s a snack, a party appetizer, or the star of your next brunch, these tartlets are sure to impress!
Tomato Tartlets with Puff Pastry
Ingredients
Puff Pastry Dough
- 1 sheet 1 (8.5 oz) sheet puff pastry (e.g., Pepperidge Farm)
- 1 large 1 egg For egg wash
Ricotta Cheese Mixture
- ¾ cup ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup ¼ cup grated Parmigiano-Reggiano (4 oz)
- 1 tsp 1 tsp kosher or sea salt
- 1 tsp 1 tsp freshly ground black pepper
- 3 tbsp 3 tbsp fresh basil (minced, plus extra for garnish)
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp dried oregano
Tomato Topping
- ½ lb ½ lb mini heirloom tomatoes (halved, or sliced cherry, grape, or regular heirloom tomatoes)
- 1 tbsp 1 tbsp olive oil For brushing tomatoes
- to taste Flaky sea salt for finishing touches
Instructions
Preparation
- Preheat your oven to 425°F and line a sheet pan with parchment paper.
- Roll out the puff pastry on a cutting board and slice it into 9 even pieces.
- Using a knife, carefully create a rectangle within each piece, leaving about a quarter-inch border around the edge.
Make the Ricotta Mixture and Egg Wash
- In a mixing bowl, combine the ricotta cheese, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano.
- Whisk an egg in a small bowl and set it aside to use as an egg wash after assembling the tartlets.
Assemble the Tartlets
- Place the puff pastry rectangles on the prepared baking sheet, spacing them about 1 inch apart.
- Spoon approximately 1½ tablespoons of the ricotta mixture into the center of each pastry.
- Top with sliced tomatoes and brush them lightly with olive oil.
- Brush the edges of the puff pastry with the egg wash for that gorgeous golden finish.
Bake
- Transfer the baking sheet to the oven and bake for 20 minutes or until the pastry is golden brown.
- Remember to turn the baking sheet halfway through for even baking.
- Once done, allow them to cool on a wire rack.
- Garnish with fresh basil, flaky sea salt, and an extra crack of pepper before serving.
