Description
These Tomato Tartlets with Puff Pastry combine flaky, buttery pastry with a creamy ricotta and Parmesan mixture topped with fresh heirloom tomatoes and herbs. Perfect as an elegant appetizer or light snack, they are easy to assemble and bake to golden perfection, delivering a delightful balance of savory and fresh flavors.
Ingredients
Scale
Puff Pastry
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
Ricotta Mixture
- 3/4 cup whole milk ricotta cheese (8 oz)
- 1/4 cup grated Parmigiano-Reggiano (4 oz)
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon fresh basil, minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 egg
Toppings & Finishing
- 1/2 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 your oven to 425°F 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 a rectangle inside each piece to create roughly a quarter-inch perimeter, being careful not to cut all the way through.
- Make ricotta mixture and egg wash: In a bowl, combine ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk these ingredients until smooth and well combined. In a separate small bowl, whisk the egg for the egg wash and set aside for later.
- Assemble tartlets: Place the puff pastry rectangles on the prepared baking sheet, leaving about 1 inch between each. Spoon approximately 1½ tablespoons of the ricotta cheese mixture onto the center rectangle in each puff pastry square. Arrange the halved or sliced tomatoes evenly on top of the cheese mixture. Brush the tomatoes with olive oil for a nice glaze and then brush the exposed pastry edges with the egg wash to help them turn golden when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes until the pastry is puffed and golden brown. Turn the baking sheet halfway through baking to ensure even cooking. Once done, remove the tartlets from the oven and transfer them to a wire rack to cool slightly. Finish by garnishing with fresh basil leaves, sprinkling flaky sea salt, and adding freshly ground black pepper to taste before serving.
Notes
- Storage: Refrigerate tartlets in an airtight container or wrapped in plastic wrap for up to 3 days. They can also be frozen for up to 1 month. To reheat, thaw completely and warm in an oven at 350°F for 5-7 minutes.
- Top Tips: Slice tomatoes evenly for uniform roasting and flavor.
- Always use parchment paper on the baking sheet to prevent sticking.
- Keep an eye on the tartlets starting around 18 minutes while baking as puff pastry can burn quickly.
- To make a single large tart instead of individual tartlets, leave the puff pastry sheet whole and score a large rectangle with a half-inch perimeter, then follow the same assembly and baking instructions.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
