Tomato Tartlets with Puff Pastry
Fresh, flaky puff pastry topped with creamy ricotta and bright tomatoes, these tartlets are simple, elegant, and utterly delicious, perfect for weeknight dinners or casual parties.
Ingredients
For the Pastry and Filling
- 1 sheet 8.5 oz sheet puff pastry High-quality frozen sheets like Pepperidge Farm recommended.
- 1 large egg For egg wash.
- ¾ cup whole milk ricotta cheese Choose whole-milk ricotta for richness.
- ¼ cup grated Parmigiano-Reggiano Grate fresh for best aroma.
- 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 Using ripe tomatoes is recommended.
- 1 tbsp olive oil To brush on tomatoes.
- flaky sea salt to finish
Instructions
Preparation
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Thaw puff pastry until pliable, unfold, slice into 9 even pieces, and score a rectangle 1/4 inch from edges.
Filling Preparation
- In a medium bowl, combine ricotta, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and dried oregano until smooth.
- Whisk the egg in a small bowl for egg wash.
Assembly
- Arrange puff pastry rectangles on the prepared baking sheet. Spoon the ricotta mixture into the inner rectangle of each pastry and top with sliced tomatoes.
- Brush tomatoes with olive oil and pastry edges with the egg wash.
Baking
- Bake the tartlets for about 20 minutes, rotating halfway through, until golden.
- Cool briefly and garnish with basil leaves and flaky sea salt before serving.
Notes
Keep puff pastry chilled until the last moment to ensure proper rising. Assemble unbaked tartlets and refrigerate up to 24 hours.