Description
These Tomato Tartlets with Puff Pastry are delightful savory bites perfect for appetizers or light meals. Made with flaky puff pastry bases, a creamy ricotta and Parmigiano-Reggiano cheese mixture, fresh herbs, and juicy heirloom tomatoes, these tartlets bake to golden perfection and are finished with fragrant basil and flaky sea salt for a burst of fresh flavor.
Ingredients
Scale
Puff Pastry and Toppings
- 1 8.5 oz sheet puff pastry (e.g., Pepperidge Farm Puff Pastry)
- ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tablespoon olive oil
- Flaky sea salt to finish
- Fresh basil leaves for garnish
Cheese Mixture
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano cheese (4 oz)
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons fresh basil, minced
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Egg Wash
- 1 egg
Instructions
- Heat oven and prepare puff pastry: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking. On a cutting board, lay out the sheet of puff pastry and slice it evenly into 9 pieces. Using a knife, score a rectangle inside each piece to create about a quarter inch perimeter – this will help the edges puff up distinctively.
- Make ricotta mixture and egg wash: In a mixing bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced fresh basil, garlic powder, and dried oregano. Stir together until smooth and well blended. Separately, whisk the egg in a small bowl and set it aside; this will be used as an egg wash to give the tartlet edges a golden shine.
- Assemble tartlets: Arrange the puff pastry rectangles on the prepared baking sheet, spacing them about an inch apart. Spoon approximately 1½ tablespoons of the cheese mixture into the inner scored rectangle of each piece and spread it evenly. Top with the halved or sliced tomatoes, then brush the tomatoes lightly with olive oil to encourage roasting. Brush the exposed edges of the puff pastry with the egg wash to promote a golden finish.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, turning the pan halfway through to ensure even baking. Watch closely from the 18-minute mark to avoid burning; the puff pastry should be golden brown and puffed up. Once baked, remove the tartlets and cool slightly on a wire rack. Finish by garnishing with fresh basil leaves, sprinkling flaky sea salt, and an extra crack of freshly ground black pepper before serving.
Notes
- Slice tomatoes evenly to ensure they roast uniformly.
- Use parchment paper on the baking sheet to prevent the tartlets from sticking and make cleanup easier.
- Keep a close eye on baking from 18 minutes onward since puff pastries can quickly overbrown.
- To make a single large tart instead of individual tartlets, leave the puff pastry sheet whole and score a large rectangle with about a half-inch border during the first step, then proceed with the remaining instructions.
- These tartlets can be stored covered in the refrigerator for up to 2 days but are best served fresh for optimal puffiness and texture.
Keywords: Tomato Tartlets, Puff Pastry Tartlets, Ricotta Tartlets, Appetizer, Italian Tartlets, Basil Tomato Tartlets, Puff Pastry Recipes