Tomato Tartlets with Puff Pastry and Ricotta Recipe

If you’re craving something that’s both elegant and incredibly easy to pull off, you’re going to love my Tomato Tartlets with Puff Pastry and Ricotta Recipe. These little beauties combine flaky puff pastry, creamy ricotta, and vibrant tomatoes into a bite-sized delight that’s perfect for any occasion. Honestly, I first made these on a whim for a casual brunch with friends, and now they’re a staple because they always wow the crowd without demanding hours in the kitchen.

What makes this Tomato Tartlets with Puff Pastry and Ricotta Recipe so special is how effortlessly fresh and comforting it tastes. The ricotta mixture is seasoned just right, giving a silky base that pairs beautifully with the juicy tomatoes roasted into sweet perfection. Whether you’re serving them as appetizers at a party or a light lunch alongside a salad, these tartlets have a way of turning simple ingredients into something memorable—and, trust me, once you try them, you’ll want to make them again and again.

Ingredients You’ll Need

These ingredients come together like old friends—each playing their part to build flavor and texture. I always recommend using the freshest tomatoes you can find because they’re the star of the show here.

• Puff Pastry: I like to buy ready-made sheets like Pepperidge Farm; thaw it well so it’s easy to handle and puffs beautifully in the oven.
• Egg: Used for the egg wash to achieve that golden, glossy crust you’re aiming for.
• Whole Milk Ricotta Cheese: It gives the tartlets a creamy foundation—don’t substitute with low-fat versions if you want the best texture.
• Grated Parmigiano-Reggiano: Adds a salty, nutty depth that complements the ricotta perfectly.
• Kosher or Sea Salt: Seasoning is key to make the flavors pop.
• Freshly Ground Black Pepper: Adds a subtle heat that balances the richness.
• Fresh Basil: Minced for mixing into the cheese and whole leaves for garnish—fresh is always best to brighten the flavors.
• Garlic Powder: A little magic dust—use sparingly so it enhances without overpowering.
• Dried Oregano: Brings a touch of Mediterranean aroma that works beautifully here.
• Mini Heirloom Tomatoes: Or cherry or grape tomatoes – halved so they roast evenly and stay juicy without falling apart.
• Olive Oil: For brushing the tomatoes, helping them caramelize nicely in the oven.
• Flaky Sea Salt: Used at the end for that satisfying crunch and burst of saltiness.

Variations

I encourage you to make this Tomato Tartlets with Puff Pastry and Ricotta Recipe your own by switching up the herbs or cheeses based on what you love or have on hand. I’ve tried a few variations that turned out delicious, and I bet you’ll find your favorite too.

• Herb Swap: Instead of basil and oregano, I’ve used thyme and rosemary, which adds a woodsy note that’s lovely for fall gatherings.
• Cheese Variation: Mixing in some crumbled feta or goat cheese adds a tangy punch, giving the ricotta a bit more character.
• Vegan Version: Use dairy-free ricotta alternatives and skip the egg wash, or brush with olive oil for a golden finish.
• Whole Tart: For a family-style version, I sometimes leave the puff pastry sheet whole and cut a border to hold the ricotta and tomato filling—fabulous for sharing.
• Seasonal Tomatoes: In winter, I switch to sun-dried tomatoes packed in oil for a concentrated flavor when fresh tomatoes aren’t at their peak.

How to Make Tomato Tartlets with Puff Pastry and Ricotta Recipe

Step 1: Prep Your Puff Pastry Like a Pro

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper. I always slice my thawed puff pastry sheet into about 9 equal pieces—handy to make bite-sized tartlets that look impressive but cook evenly. Then, with a sharp knife, gently score a rectangle inside each piece, about a quarter-inch from the edges. Pro tip: don’t cut all the way through; this allows the edges to puff up nicely, creating a crusty frame for the filling. If you cut too deep, the filling might leak out while baking.

Step 2: Whisk Up the Creamy Ricotta Mixture

In a medium bowl, stir together the whole milk ricotta, grated Parmigiano-Reggiano, salt, black pepper, minced fresh basil, garlic powder, and dried oregano until well blended. This combo is what gives the tartlets that luscious, savory base. Don’t skimp on the seasoning—taste a tiny bit before assembling to adjust salt and pepper—it makes a world of difference. Meanwhile, whisk your egg separately; you’ll use it for that glossy egg wash in just a bit.

Step 3: Build Your Tartlets with Care

Place your puff pastry pieces on the prepared baking sheet, spaced about an inch apart so they have room to puff up. Spread about 1½ tablespoons of the ricotta mixture inside the inner rectangle of each tartlet—that crust will keep the filling nice and contained. Then top with the halved mini heirloom tomatoes, arranging them evenly so each bite has a juicy pop. Next, brush the tomatoes lightly with olive oil to promote caramelization and brush the pastry edges with the egg wash to get that golden color you crave. This step is where the tartlets start to look incredibly tempting!

Step 4: Bake and Enjoy the Aroma

Pop the baking sheet into your preheated oven and bake for about 20 minutes, turning the sheet halfway through to ensure even browning. I always start keeping a close eye at around 18 minutes because puff pastry can go from golden to burnt quickly if you’re not careful. You want that delicate, crunchy crust and bubbly, roasted tomatoes on top. Once done, transfer the tartlets to a wire rack to cool slightly before garnishing with fresh basil leaves, a sprinkle of flaky sea salt, and a crack of black pepper. Now, that’s the kind of snack I dream about making again soon!

How to Serve Tomato Tartlets with Puff Pastry and Ricotta Recipe

Garnishes

I usually add a few whole fresh basil leaves on top right after baking for a pop of color and fresh aroma. Plus, flaky sea salt really lifts the flavors—you’ll want to try that little finishing touch every time. If you’re feeling fancy, a drizzle of balsamic glaze adds a sweet tang that pairs wonderfully with roasted tomatoes.

Side Dishes

These tartlets play well alongside a crisp green salad with a lemon vinaigrette or a light soup, like tomato basil or chilled cucumber soup. For brunch, I love serving them with scrambled eggs and a glass of freshly squeezed orange juice to keep the meal brunch-perfect without being too heavy.

Creative Ways to Present

For a party, I like to serve these tomato tartlets on a wooden board scattered with extra basil leaves and little bowls of olives, nuts, and maybe some prosciutto on the side. They also look stunning when arranged in a circular pattern around a small bowl of marinara for dipping—turns a simple recipe into a real conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover tomato tartlets keep well in an airtight container in the refrigerator for up to 2 days. I recommend placing parchment or wax paper between layers so they don’t stick together. When I pull them out, they still taste great though the puff pastry loses some crispness.

Freezing

While I haven’t frozen finished tartlets often (they’re usually too good to save!), you can freeze the unbaked tartlets assembled on a baking sheet, uncovered, until firm, then transfer to a freezer bag for up to a month. Bake them straight from frozen, adding a few extra minutes to the baking time. This trick saves prep time and lets you enjoy these whenever the craving hits.

Reheating

To revive the leftover tartlets, I reheat them in a 350°F oven for about 10 minutes, which crisps the puff pastry back up nicely without drying out the filling. Avoid the microwave if you want to keep that lovely flaky texture intact.

FAQs

Final Thoughts

These Tomato Tartlets with Puff Pastry and Ricotta Recipe have quickly become one of my go-to recipes when I want something impressive but simple. The combination of creamy, herby ricotta with sweet roasted tomatoes nestled into flaky pastry just hits every note I want in a snack or light meal. I genuinely hope you try making them—you’ll find they’re just as rewarding to share as they are to eat. So, grab that puff pastry, gather your ingredients, and get ready to impress your friends and family with these delightful tartlets. Bon appétit!

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