Tomato Tartlets with Puff Pastry and Ricotta Recipe
These Tomato Tartlets with Puff Pastry are a delightful appetizer or snack featuring flaky puff pastry topped with a savory ricotta and Parmigiano-Reggiano cheese mixture, fresh mini heirloom tomatoes, and fragrant herbs. Baked to golden perfection and finished with a sprinkle of flaky sea salt and fresh basil, these tartlets offer a balanced blend of creamy, tangy, and herbal flavors perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Puff Pastry Base
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
Cheese Mixture
- 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
Topping
- ½ 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 (220°C) and line a baking sheet with parchment paper. Lay the puff pastry sheet on a cutting board and slice it into 9 even pieces. Using a knife, lightly score a rectangle inside each piece about a quarter inch inside the edge to create a raised border after baking.
- Make ricotta mixture and egg wash: In a bowl, combine the whole milk ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk everything together until smooth. In a separate small bowl, whisk the egg to create an egg wash and set aside.
- Assemble tartlets: Arrange the puff pastry rectangles on the prepared baking sheet about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta cheese mixture into the center rectangle formed by the cuts in each puff pastry square. Top with the halved or sliced mini heirloom tomatoes. Brush the tomatoes lightly with olive oil for a glossy finish. Then, carefully brush the edges of the puff pastry rectangles with the egg wash to help them achieve a golden color during baking.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, turning the pan halfway through baking to ensure even cooking. The puff pastry should be puffed and golden brown when done. Remove from the oven and transfer the tartlets to a wire rack to cool slightly.
- Finish and serve: Once cooled, garnish the tartlets with additional fresh whole basil leaves, a sprinkle of flaky sea salt, and a dash of freshly ground black pepper. Serve warm or at room temperature as a flavorful appetizer or light meal.
Notes
- Slice the tomatoes evenly to ensure they roast evenly and avoid soggy spots.
- Use parchment paper on the baking sheet to prevent the tartlets from sticking and ensure easy cleanup.
- Watch the puff pastry closely starting at 18 minutes of 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 inside it with a half-inch perimeter. Follow the same filling and baking instructions.
- Store any leftovers in an airtight container in the refrigerator and reheat briefly in the oven to maintain crispness.
Keywords: Tomato tartlets, puff pastry tartlets, ricotta cheese tart, Italian appetizer, herb tomato pastry, easy baked tartlets