If you love simple yet impressive appetizers, you’re going to adore this Tomato Ricotta Puff Pastry Tartlets Recipe. I absolutely love how these little tarts turn out—flaky, cheesy, with juicy bursts of roasted tomatoes. Whether you’re hosting a brunch or need a quick snack for unexpected guests, these tartlets truly shine. Trust me, once you make them, you’ll find yourself turning to this recipe again and again because it’s just that fan-freaking-tastic!
Why You’ll Love This Recipe
- Effortless Elegance: These tartlets look fancy but come together in just 30 minutes—it’s a win-win!
- Flaky, Creamy, and Juicy: The puff pastry’s crisp layers paired with ricotta and roasted tomatoes create a perfect flavor and texture combo.
- Super Versatile: You can easily swap herbs or add toppings to match your mood or what’s in your fridge.
- Perfect for Sharing: Bite-sized and beautiful—it’s the kind of appetizer everyone will fight over at the party.
Ingredients You’ll Need
All these ingredients come together to make a light, fresh yet indulgent tartlet. I’ve found that starting with high-quality puff pastry and fresh mini tomatoes makes all the difference. Plus, the combination of ricotta and Parmigiano-Reggiano gives the filling that smooth but flavorful punch.
- Puff pastry: Look for a good-quality frozen sheet like Pepperidge Farm—it’s reliably flaky and easy to work with.
- Egg: For that golden egg wash crust and a little binder for the cheese mixture.
- Whole milk ricotta cheese: Creamy and mild, I prefer whole milk ricotta for the best texture.
- Parmigiano-Reggiano: Adds savory depth and a bit of saltiness; freshly grated always wins.
- Kosher or sea salt: Simple seasoning that enhances every ingredient.
- Freshly ground black pepper: For a touch of heat and freshness.
- Fresh basil: Minced in the filling and whole leaves for garnish—freshness is key here!
- Garlic powder: A little subtle background flavor that doesn’t overpower.
- Dried oregano: Brings a lovely herbal note that pairs beautifully with tomatoes.
- Mini heirloom tomatoes: Or cherry, grape, or even regular tomatoes sliced thin; the sweeter, the better.
- Olive oil: Brushed on the tomatoes to help them roast nicely and add richness.
- Flaky sea salt: A finishing touch that adds crunch and enhances flavor.
Variations
I love mixing it up with this Tomato Ricotta Puff Pastry Tartlets Recipe depending on the season or what I have on hand. Feel free to experiment—you’ll soon discover what combo your family or guests rave about most!
- Add Fresh Mozzarella: I once topped the tartlets with little mozzarella pearls alongside the tomatoes for extra cheesiness and it was a big hit.
- Swap Herbs: Try thyme or rosemary instead of oregano and basil for a different herbal twist.
- Make It Vegan: Use a plant-based ricotta alternative and an egg substitute; just brush puff pastry with non-dairy milk mixed with a little maple syrup for color.
- Seasonal Tomato Varieties: In the winter, I substitute roasted canned tomatoes for fresh to keep enjoying this delicious recipe year-round.
How to Make Tomato Ricotta Puff Pastry Tartlets Recipe
Step 1: Prep Your Oven and Puff Pastry
First things first, preheat your oven to 425°F and line a baking sheet with parchment paper. This trick prevents sticking and helps with easy cleanup—don’t skip it! Take your puff pastry sheet out of the freezer and let it thaw slightly until it’s workable but still cool. Then slice it into 9 even pieces. Next, gently score a smaller rectangle inside each piece—about a quarter-inch from the edge—being careful not to cut all the way through. This creates those beautiful puffed edges you want when baked.
Step 2: Whisk Together the Ricotta Mixture and Egg Wash
In a bowl, combine the ricotta, grated Parmigiano-Reggiano, salt, black pepper, minced fresh basil, garlic powder, and dried oregano. I like using a fork or small whisk to blend everything smoothly but keep some texture. Then in a separate small bowl, beat your egg well to use as an egg wash later. This egg wash will give the edges a gorgeous golden shine, so don’t skip this step!
Step 3: Assemble Your Tartlets
Place your puff pastry pieces on the lined baking sheet with about an inch of space around each so they can puff freely. Spoon roughly one and a half tablespoons of the ricotta mixture into the smaller center rectangle on each tart. Spread it evenly for a smooth finish. Then top with your sliced mini heirloom tomatoes—make sure they’re cut evenly so they roast uniformly. Brush the tomatoes gently with olive oil to encourage caramelization, and finally, use a pastry brush to apply the egg wash to the outer rim of each tartlet. This little step makes them look so inviting once baked!
Step 4: Bake Until Golden and Delicious
Pop the tray in the oven and bake for about 20 minutes. Around the halfway point, carefully rotate the baking sheet for even browning. Keep a close eye at around 18 minutes—these puff pastries can go from perfectly golden to burnt fast if you’re not watching. Once done, remove them and let cool on a wire rack for a bit. Before serving, sprinkle with flaky sea salt, fresh basil leaves, and if you like, a grind of black pepper. The flaky salt is that finishing touch I’ve learned not to skip—it adds such a satisfying crunch!
Pro Tips for Making Tomato Ricotta Puff Pastry Tartlets Recipe
- Even Tomato Slices: I discovered that slicing tomatoes evenly helps them roast perfectly without sogginess or uneven cooking.
- Parchment Paper is a Must: Avoid sticky pastry disasters by always baking on parchment—it also helps with easy cleanup, which I appreciate!
- Watch the Baking Time Closely: Puff pastry can burn quickly. Start checking at 18 minutes and remove as soon as edges are golden brown.
- Score, Don’t Cut Through: When making the puff pastry borders, scoring carefully creates a raised edge and keeps your filling in place without leaks.
How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe
Garnishes
Fresh basil leaves sprinkled on top bring that burst of herbal brightness I just can’t get enough of. I also like to add a pinch of flaky sea salt and a few cracks of fresh black pepper right before serving; it really elevates the flavor and adds a little crunch that contrasts beautifully with the creamy ricotta. Sometimes a drizzle of aged balsamic glaze is my secret weapon for an extra layer of sweetness and acid balance.
Side Dishes
These tartlets pair wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or even a chilled glass of white wine. For a heartier meal, I serve them alongside a bowl of soup like tomato basil or butternut squash. The combination makes for a satisfying and colorful spread your guests will adore.
Creative Ways to Present
For parties, I love arranging the tartlets on a wooden board with fresh herb sprigs for a rustic vibe. Another time, I served these on individual small plates topped with a tiny dollop of pesto and a cherry tomato half, making each bite feel extra special. If you’re making a big tart instead of individual tartlets, cutting it into squares and serving on a platter with colorful edible flowers impresses every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover tartlets in an airtight container in the fridge for up to 3 days. When you want to enjoy them again, just bring them back to room temperature before reheating so they don’t get soggy. This recipe is great for prepping ahead if you want to save time on party day.
Freezing
I’ve frozen these tartlets wrapped tightly in plastic wrap and stored in a freezer bag for up to one month. When you’re ready to indulge, just thaw completely in the fridge overnight and reheat in a hot oven to regain that crisp texture—it’s almost like fresh-baked all over again!
Reheating
To reheat, pop them into a preheated oven at 350°F for 5 to 7 minutes. Avoid microwaving if you can because it tends to make the puff pastry soggy. This way, they stay crisp on the outside and warm and creamy inside—just like the first time.
FAQs
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Can I use frozen puff pastry straight from the freezer?
It’s best to let the puff pastry thaw slightly until it’s just soft enough to work with. Trying to cut or shape it while fully frozen can cause cracking or uneven edges. Usually, 15-20 minutes at room temperature does the trick.
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What if I don’t have mini heirloom tomatoes?
Don’t worry! Cherry or grape tomatoes work just as well, and if you have larger tomatoes, just slice them thinly to get the best roast and texture in your tartlets. The key is even sizing to avoid soggy spots.
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Can I make one big tomato ricotta puff pastry tart instead of tartlets?
Absolutely! Just leave the puff pastry sheet whole and score a large rectangle about half an inch from the edge instead of cutting into 9 pieces. Then follow the same filling and baking steps. It’s a great way to serve a casual gathering.
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How do I prevent soggy puff pastry from the tomatoes?
Using fresh tomatoes sliced evenly and brushing them with olive oil to roast helps a lot. Also, roasting at a high heat (425°F) ensures the puff pastry stays crispy. And always bake on parchment—it helps vent moisture away.
Final Thoughts
This Tomato Ricotta Puff Pastry Tartlets Recipe is one of those dishes I keep coming back to because it’s reliably delicious and surprisingly easy. The combination of flaky puff pastry, creamy ricotta, and bright tomatoes hits all the right notes. I always get compliments whenever I bring these to a gathering, and I’m confident you’ll love them too. So next time you need a quick yet show-stopping treat, give these tartlets a whirl—you’ll be so glad you did!
Print
Tomato Ricotta Puff Pastry Tartlets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delightful Tomato Tartlets with Puff Pastry combine flaky golden pastry with a rich ricotta and Parmigiano-Reggiano cheese mixture, topped with fresh heirloom tomatoes and aromatic herbs. This easy-to-make appetizer or light meal offers a perfect balance of creamy, savory, and fresh flavors, baked to perfection for a crispy, tender bite.
Ingredients
Puff Pastry Base
- 1 8.5 oz sheet puff pastry (e.g., Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
Cheese Mixture
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano (4 oz)
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons fresh basil, minced (plus more whole leaves for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Toppings & Finishing
- ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tablespoon olive oil
- Flaky sea salt to finish
Instructions
- Heat oven and prepare puff pastry: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice into 9 even pieces. Using a knife, score rectangles inside each piece outlining a quarter-inch perimeter—this creates a raised edge when baked.
- Make ricotta mixture and egg wash: In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk together until smooth. In a separate small bowl, whisk the egg to create the egg wash and set aside.
- Assemble tartlets: Place the puff pastry rectangles 1 inch apart on the prepared baking sheet. Spoon approximately 1½ tablespoons of the cheese mixture inside the scored rectangle of each puff pastry piece. Arrange the sliced tomatoes over the cheese mixture. Brush the tomatoes lightly with olive oil, then brush the exposed edges of the puff pastry with the egg wash to help achieve a golden color.
- Bake: Bake in the preheated oven for 20 minutes, turning the baking sheet halfway through baking to ensure even cooking. Bake until the pastry is puffed and golden brown. Remove from the oven and transfer to a wire rack to cool slightly.
- Garnish and serve: Top each tartlet with fresh basil leaves, a sprinkle of flaky sea salt, and additional freshly ground pepper to taste. Serve warm or at room temperature.
Notes
- Storage: Refrigerate tartlets in an airtight container or wrapped tightly for up to 3 days. To freeze, store in a freezer-safe container for up to 1 month. Thaw before reheating in the oven at 350°F (175°C) for 5-7 minutes.
- Top Tips: Slice tomatoes evenly for uniform roasting. Use parchment paper to prevent sticking. Monitor puff pastry closely after 18 minutes to avoid burning.
- Whole Tart Variation: To make a whole tart instead of individual tartlets, keep the puff pastry sheet whole, scoring a large rectangle with a half-inch perimeter, and follow the same assembly and baking instructions.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
