Tomato Ricotta Puff Pastry Tartlets Recipe

If you’re craving something elegant yet effortless, this Tomato Ricotta Puff Pastry Tartlets Recipe might just become your new go-to. I absolutely love how these mini tarts come together in under an hour, delivering that perfect balance of flaky puff pastry, creamy ricotta, and juicy roasted tomatoes. Plus, they look so impressive on the plate – you’ll want to make these for weekend brunches, casual dinners, or even a fancy appetizer when guests come over.

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Ingredients You’ll Need

The beauty of this Tomato Ricotta Puff Pastry Tartlets Recipe is how the ingredients work in harmony – creamy ricotta and salty Parmigianno-Reggiano, paired with sweet tomatoes and a flaky, buttery puff pastry crust. When shopping, I always recommend grabbing the freshest tomatoes you can find for the best flavor pop.

• Puff Pastry Sheet: Pre-made sheets save you so much time, just be sure to thaw it properly before you start.
• Egg: Used for the wash, it helps give the pastry that beautiful golden shine.
• Whole Milk Ricotta Cheese: Creamy and mild, it blends perfectly with the other cheeses and herbs.
• Parmigiano-Reggiano Cheese: Adds a sharp, nutty flavor that elevates the ricotta base.
• Kosher or Sea Salt: Essential to season the cheese mixture just right.
• Black Pepper: Freshly ground for the best bite and aroma.
• Fresh Basil: Minced into the cheese and extra whole leaves for garnish – fresh herbs make such a difference.
• Garlic Powder: A little punch without overpowering the delicate ricotta.
• Dried Oregano: Earthy notes that blend beautifully with the tomatoes.
• Mini Heirloom or Cherry Tomatoes: Halved to roast evenly, their natural sweetness really shines here.
• Olive Oil: Brushed over the tomatoes for roasting – adds richness and helps with caramelization.
• Flaky Sea Salt: Sprinkled on top at the end for that perfect finishing touch.

Variations

I love that this Tomato Ricotta Puff Pastry Tartlets Recipe is a canvas for your creativity. You can easily customize it depending on what you have on hand or the flavors you’re craving. Feel free to swap out herbs or add a twist to the cheese mix.

• Spinach or Arugula: I sometimes toss fresh baby greens on top just before serving for a peppery bite and extra color.
• Additional Cheeses: Try adding crumbled feta or goat cheese to give the filling more tanginess – it’s irresistible!
• Fresh Thyme or Rosemary: Instead of oregano, I like to experiment with these herbs for a woodsy aroma.
• Use a Whole Tart Instead: I’ve made a large tart when feeding a crowd by skipping the part where you cut the puff pastry into nine pieces – same tasty results, less fuss.

How to Make Tomato Ricotta Puff Pastry Tartlets Recipe

Step 1: Prep Your Puff Pastry and Oven

Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper – trust me, this saves cleanup and prevents sticking. Then, place your thawed puff pastry sheet on a clean cutting board and slice it evenly into 9 squares. Now, here’s a little trick I learned: use a knife to gently score a smaller rectangle inside each square, about a quarter inch from the edges. This creates a lovely border puff that traps all the yumminess in the middle.

Step 2: Mix Up the Ricotta Filling and Whisk Your Egg Wash

In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. I like to give it a good mix so the flavors meld beautifully. Separately, whisk your egg in a small bowl – this egg wash will seal the puff pastry edges and give it that gorgeous golden sheen.

Step 3: Assemble the Tartlets

Lay out your puff pastry pieces on the prepared baking sheet with about an inch of space between each one. Spoon and spread roughly 1½ tablespoons of the ricotta mixture inside the scored rectangle on each square. Then, top with halved mini heirloom tomatoes (or cherry tomatoes if you prefer). Brush the tomatoes lightly with olive oil to help them roast nicely, and don’t forget to brush the puff pastry edges with that egg wash you made. This little step sets you up for golden, flaky crusts that puff perfectly.

Step 4: Bake to Perfection

Pop your tray in the oven and bake for about 20 minutes, turning the sheet halfway through to ensure even baking. Keep a close eye starting at the 18-minute mark because puff pastry can quickly go from perfect to burnt. Once golden and puffed, remove the tartlets and cool them on a wire rack for a few minutes. Finish them off with fresh basil leaves, a sprinkle of flaky sea salt, and a crack of fresh black pepper before serving.

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Garnishes

I’m a big fan of finishing these tartlets with fresh basil leaves – it brightens up each bite and makes them look gorgeous. A sprinkle of flaky sea salt right before serving adds a lovely crunch and deepens the flavor. Sometimes I’ll add a quick drizzle of balsamic glaze for a tangy-sweet kick that marries well with the roasted tomatoes.

Side Dishes

These tartlets pair beautifully with a crisp green salad dressed with lemon vinaigrette for a light meal. For something heartier, roasted veggies or a bowl of soup, like classic tomato basil or chilled gazpacho, make a fantastic accompaniment. My family goes crazy when I serve these alongside a fresh, peppery arugula salad tossed with shaved Parmesan.

Creative Ways to Present

When I’ve had guests over, I like to arrange these tartlets on a large wooden board with edible flowers and fresh herb sprigs scattered around. It instantly feels festive and inviting. Another idea is to place individual tartlets in mini cupcake liners for a cute on-the-go appetizer at parties or buffets – always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover tartlets in an airtight container in the fridge for up to 3 days. When I reheat them, I find they taste best if brought back to life in the oven or toaster oven rather than the microwave – it keeps the pastry crispy without drying out the ricotta.

Freezing

If I’m making these in advance, I sometimes freeze the fully assembled and baked tartlets. I wrap each one individually in plastic wrap and then place them in a freezer-safe bag for up to a month. When it’s time to enjoy, I thaw them overnight in the fridge and reheat in the oven for about 5-7 minutes at 350°F.

Reheating

To warm the tartlets while retaining that flaky crust, I pop them into a preheated oven at 350°F for around 5-7 minutes. Avoid reheating in the microwave since it often makes the puff pastry soggy, which is the last thing you want with such a beautiful tartlet.

FAQs

Final Thoughts

This Tomato Ricotta Puff Pastry Tartlets Recipe has become a staple in my kitchen because it’s both simple and striking. Every time I make it, I’m amazed at how such a quick, straightforward dish can taste so fresh and elegant. If you want a recipe that’s sure to impress but won’t stress you out, these tartlets are a must-try. So go ahead, grab that puff pastry sheet, and treat yourself (and anyone lucky enough to share) to these delightful bites.

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