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
Scale
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
