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Tomato Tartlets with Puff Pastry

Delightful blend of flaky pastry and creamy cheese topped with vibrant, juicy tomatoes. A simple and elegant appetizer or snack.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Brunch, Snack
Cuisine Italian
Servings 9 pieces
Calories 250 kcal

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them before baking.
Keyword Easy Appetizer, Heirloom Tomatoes, Puff Pastry, Ricotta Cheese, Tomato Tartlets