Name: Tomato Tartlets with Puff Pastry and Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry); 1 egg (for egg wash); 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 tablespoon fresh basil, minced, plus more whole leaves for garnish; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced); 1 tablespoon olive oil; Flaky sea salt to finish

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I’m so excited to share this Tomato Tartlets with Puff Pastry and Ricotta Recipe with you! These little beauties are such a delightful way to celebrate summer tomatoes or brighten up any gathering. The combination of flaky puff pastry, creamy ricotta, and juicy tomatoes creates a flavor and texture harmony that’s hard to resist. I remember making these for a casual brunch with friends, and they disappeared faster than I expected — trust me, you’ll want to have extra ready!

What I truly love about this Tomato Tartlets with Puff Pastry and Ricotta Recipe is how effortlessly it comes together, yet it feels like something special and sophisticated. Whether you’re whipping these up for a quick snack, a party appetizer, or a light lunch, they’re always a crowd-pleaser. Plus, they look beautiful on the plate, which never hurts when you’re entertaining. I can’t wait for you to try this recipe and make it your own!

Ingredients You’ll Need

The magic of this recipe lies in simple, high-quality ingredients that complement one another perfectly. Keep an eye out for fresh basil and ripe tomatoes, which really make the flavors pop.

Puff pastry sheet: Use a good-quality, all-butter puff pastry like Pepperidge Farm for that ideal flaky texture.
Whole milk ricotta cheese: Creamy and mild, it’s the perfect base for the topping mix.
Parmigiano-Reggiano: Adds a nutty, savory depth — freshly grated for best flavor.
Kosher or sea salt: Balances all the flavors without overpowering them.
Freshly ground black pepper: Gives just the right amount of spice.
Fresh basil: Minced into the ricotta and whole leaves for garnish — fragrant and fresh is the way to go.
Garlic powder: A subtle hint of savory warmth that enhances the overall taste.
Dried oregano: Brings a classic Italian herb note without overwhelming the tomatoes.
Mini heirloom tomatoes: Or cherry or grape tomatoes if preferred — look for vibrant colors and firm texture.
Olive oil: Used to brush the tomatoes to help them roast beautifully and add richness.
Egg: For that egg wash that gives golden edges to your puff pastry.
Flaky sea salt: Added after baking for a bit of crunch and extra seasoning punch.

Variations

I love to play around with this Tomato Tartlets with Puff Pastry and Ricotta Recipe depending on what’s in season or what mood I’m in. Feel free to tweak it and make it yours — this is one of those recipes that welcomes creativity.

Variation: Sometimes, I add a sprinkle of chili flakes to the ricotta mix for a gentle heat kick — it’s a surprising but delicious twist.
Variation: For a dairy-free option, try swapping the ricotta for a herbed cashew cream — it still delivers creaminess but fits specific dietary needs.
Variation: You can swap fresh basil for thyme or rosemary for a different herbaceous note.
Variation: Try roasting the tomatoes quickly before assembling for an even richer flavor, especially in cooler months.

How to Make Tomato Tartlets with Puff Pastry and Ricotta Recipe

Step 1: Prep Your Puff Pastry and Oven

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper — trust me, it prevents those flaky pastry bits from sticking and makes cleanup a breeze. Roll out the puff pastry sheet on a cutting board and slice it into 9 even squares. Then, gently score a smaller rectangle inside each square, about a quarter inch from the edges. This creates that beautiful puffed border and keeps your ricotta filling from spilling over. Don’t cut all the way through!

Step 2: Whip Up the Ricotta Mixture and Egg Wash

In a bowl, mix together ricotta, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano. The mix should be creamy and well combined — this is where most of your flavor comes from, so take a moment here. In a separate small bowl, whisk your egg to create an egg wash that you’ll brush around the pastry edges later for that alluring golden shine.

Step 3: Assemble Your Tartlets

Place the puff pastry squares on your prepared baking sheet, spacing them about an inch apart to allow room for puffing. Spread roughly 1½ tablespoons of the ricotta mixture inside the scored center of each square. Top with halved mini heirloom tomatoes, arranging them so they stay mostly inside the rectangle. Brush the tomatoes lightly with olive oil — this helps them roast to juicy perfection. Finally, brush the pastry rims with your egg wash to create that gorgeous golden crust.

Step 4: Bake Until Golden and Bubbly

Pop the tray into your preheated oven. Bake for about 20 minutes, but start checking around 18 minutes to catch the perfect golden color before it browns too much. I like to rotate the baking sheet halfway through for even baking. Once the tartlets are puffed and golden, take them out and let them cool on a wire rack for a few minutes. Finish by sprinkling with flaky sea salt, fresh basil leaves, and a little freshly cracked black pepper. Voilà!

How to Serve Tomato Tartlets with Puff Pastry and Ricotta Recipe

The image shows square puff pastries with golden, crispy edges arranged closely together on brown parchment paper. Each pastry has three layers: the bottom layer is a light, flaky puff pastry crust, the middle layer is a smooth, creamy white cheese spread spread evenly, and the top layer features slices of red and yellow cherry tomatoes with a slightly roasted look, sprinkled with small pieces of fresh green basil and a light dusting of black pepper. The colors of red, yellow, white, and green create a vibrant contrast on the pastries. The pastries have a shiny finish, indicating a light glaze, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh basil and flaky sea salt to garnish these tartlets — the basil adds a fresh pop of color and aroma, and the sea salt adds a delicate crunch and bright seasoning contrast. Sometimes, I’ll drizzle a little balsamic reduction if I’m feeling fancy — it pairs beautifully with the tomatoes.

Side Dishes

These tartlets are fantastic on their own but also pair wonderfully with light salads like arugula with lemon vinaigrette, or even a chilled cucumber salad. For a more substantial lunch, I enjoy serving them alongside a bowl of creamy tomato soup — that combo feels so comforting and harmonious.

Creative Ways to Present

For special occasions, I’ve arranged these tartlets on a platter with edible flowers and fresh herb sprigs to create an eye-catching centerpiece. Serving them on little wooden boards or slate plates helps elevate the rustic vibe. Another fun idea I tried was cutting the puff pastry into smaller bite-sized squares for a party — they made perfect finger foods with a sparkly mocktail on the side!

Make Ahead and Storage

Storing Leftovers

I usually store leftover tartlets in an airtight container in the fridge for up to 2 days. They stay surprisingly good — just keep the flaky sea salt off until the last minute to keep the texture crisp where possible. When ready to eat, you can enjoy them cold, but they’re even better warmed up.

Freezing

I’ve found that freezing fully assembled tartlets isn’t ideal because the puff pastry can get soggy. Instead, you can freeze just the puff pastry pieces before baking and then add the ricotta and tomatoes fresh after thawing a bit. This way, you maintain that flaky texture. A little more work, but worth it if you want a make-ahead option!

Reheating

When reheating leftovers, I pop them into a 350°F oven for about 10 minutes. This helps re-crisp the puff pastry without drying out the ricotta. Avoid microwaving if you can — it tends to make the pastry chewy instead of flaky.

FAQs

Can I use store-bought ricotta for the Tomato Tartlets with Puff Pastry and Ricotta Recipe?

Absolutely! Store-bought ricotta works perfectly here. Just choose a whole milk ricotta for creaminess and drain any excess liquid if it feels too wet to keep your tarts from getting soggy.
What type of tomatoes is best for this recipe?

Mini heirloom tomatoes are my favorite because of their vibrant colors and sweet, nuanced flavors. However, cherry or grape tomatoes work just as well. The key is to slice them evenly so they roast uniformly.
Can I make a large tomato tart instead of individual tartlets?

Yes! Just leave the puff pastry sheet whole and score a large rectangle inside it with about a half-inch perimeter. Then spread the filling and arrange tomatoes just like with the smaller tartlets. Baking time might increase slightly, so watch closely.
How do I prevent the puff pastry edges from burning?

Keep an eye on the tartlets starting at 18 minutes and rotate the baking sheet halfway through baking. If the edges start browning too fast, you can tent them with foil to avoid burning while the center finishes cooking.
Is this recipe suitable for a vegetarian diet?

Yes, this Tomato Tartlets with Puff Pastry and Ricotta Recipe is vegetarian-friendly as it contains no meat or fish products. Just check your puff pastry label to make sure it doesn’t have any animal-derived ingredients if you’re strict vegetarian.

Final Thoughts

This Tomato Tartlets with Puff Pastry and Ricotta Recipe holds a special place in my kitchen because it hits that sweet spot between easy, elegant, and delicious every single time. They’re little bites of sunshine perfect for almost any occasion, and I’m always impressed by how few ingredients create such a stunning dish. I hope you enjoy making and sharing these as much as I do — once you try them, they just might become your go-to for quick entertaining or a treat-yourself moment in the week.