Name: Tomato Ricotta Puff Pastry Tartlets 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 tablespoons 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

If you’re looking for a simple yet absolutely stunning appetizer or light lunch, then you’re in for a treat with this Tomato Ricotta Puff Pastry Tartlets Recipe. I absolutely love how these tartlets come together—with flaky puff pastry, creamy ricotta, fresh herbs, and sweet roasted tomatoes that just burst in your mouth. Whenever I serve these, everyone asks for seconds, and sometimes I even catch my family sneaking one (or two!) straight from the kitchen counter. Trust me, these little beauties are a game changer and super fun to make!

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Why You’ll Love This Recipe

Effortlessly Elegant: You get beautiful, bakery-style tartlets with minimal fuss and ingredients.
Bursting with Flavor: Creamy ricotta paired with fresh herbs and roasted tomatoes is a combo that never disappoints.
Super Versatile: Great for breakfast, brunch, snacks, or even a light dinner with a side salad.
Make-Ahead Friendly: You can prep these ahead or freeze for later, making entertaining stress-free.

The image shows several square puff pastry tarts arranged close together on a white marbled surface. Each tart has a golden-brown, flaky crust with raised edges creating a border. Inside the border is a creamy white cheese layer that looks soft and smooth. On top, there are halved cherry tomatoes in red, orange, and yellow colors, slightly roasted with a light char, placed evenly. Thin strips of fresh green basil are scattered over the tomatoes, adding a fresh touch. The tarts are sprinkled with black pepper, adding small dark specks contrast to the bright colors. The lighting highlights the shiny, crisp texture of the puff pastry and the vibrant colors of the tomatoes. photo taken with an iphone --ar 2:3 --v 7 - Tomato Ricotta Puff Pastry Tartlets, easy savory tartlets, roasted tomato appetizer, flaky puff pastry recipes, quick vegetarian appetizers

Ingredients You’ll Need

These ingredients work together like a little flavor party in your mouth. Choosing fresh and high-quality components definitely makes a difference, especially the ricotta and tomatoes—fresh herbs add that bright touch you’ll notice and appreciate.

Flat lay of a fresh sheet of golden puff pastry, one whole uncracked brown egg, a small mound of creamy whole milk ricotta cheese on a simple white ceramic plate, a small white bowl filled with finely grated Parmigiano-Reggiano, a handful of bright green fresh basil leaves, a small white bowl of flaky sea salt crystals, a small white bowl of freshly ground black pepper, a few sprigs of dried oregano, a few sprigs of garlic powder in a small white bowl, a cluster of vibrant halved mini heirloom tomatoes in red, yellow, and orange hues, and a small white bowl of golden olive oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Tomato Ricotta Puff Pastry Tartlets, easy savory tartlets, roasted tomato appetizer, flaky puff pastry recipes, quick vegetarian appetizers

Puff pastry sheet: I love using store-bought frozen puff pastry—it saves time without sacrificing taste.
Egg: For that golden, glossy finish on your tartlets that looks professional.
Whole milk ricotta cheese: Creamy and mild, this forms the perfect base for the cheese mixture.
Parmigiano-Reggiano: Adds a nutty, salty depth that complements ricotta beautifully.
Kosher or sea salt: Essential for seasoning—don’t skip it!
Freshly ground black pepper: Adds subtle heat and spice.
Fresh basil: The freshness here uplifts the tartlets—plus, the color is gorgeous.
Garlic powder: For a gentle garlic aroma without overpowering the tomatoes.
Dried oregano: A classic herb that pairs well with tomato and cheese.
Mini heirloom tomatoes or cherry/grape tomatoes: Their sweetness and juiciness roast up beautifully.
Olive oil: Brushing the tomatoes helps them roast perfectly and adds richness.
Flaky sea salt: Sprinkled at the end for a wonderfully textured, salty finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Tomato Ricotta Puff Pastry Tartlets Recipe is how easy it is to mix things up and make it your own. Don’t be shy to experiment with different herbs or cheese blends—you’ll find that small tweaks can keep this recipe fresh and exciting every time you make it.

Herb swap: I sometimes swap fresh basil for thyme or rosemary, which adds a lovely earthy note.
Cheese variations: Try mixing in goat cheese with ricotta for a tangier twist that my family raves about.
Tomato alternatives: When heirlooms aren’t in season, cherry or grape tomatoes work perfectly and roast up super juicy.
Make it vegan: Use plant-based ricotta and an egg wash substitute like almond milk + maple syrup for an easy vegan version.

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 and lining a sheet pan with parchment paper—trust me, parchment is a must to keep those tartlets from sticking and to simplify cleanup. Take your sheet of puff pastry and slice it into about 9 equal squares or rectangles. Using a sharp knife, very gently score a rectangle within each square to create about a ¼-inch perimeter. This will help guide puffing during baking and keep the center from rising too much. I discovered this trick to get those classic puff pastry edges that look professional yet are easy to make at home.

Step 2: Whip up the ricotta mixture and get your egg wash ready

In a mixing bowl, combine the whole milk ricotta, grated Parmigiano-Reggiano, kosher salt, black pepper, finely minced fresh basil, garlic powder, and dried oregano. I like to whisk everything together until it’s creamy and well combined—this ensures every bite has that perfect balance of fresh herby flavor and cheesy goodness. In a separate small bowl, beat the egg to create an egg wash you’ll brush on the edges of the puff pastry later to get a beautiful golden finish.

Step 3: Assemble the tartlets

Place your scored puff pastry pieces on the parchment-lined baking sheet, leaving about an inch between each one so they have room to puff nicely. Spoon around 1½ tablespoons of the ricotta mixture into the center of each rectangle, spreading gently inside the scored border. Now, top each with halved mini heirloom tomatoes or your tomato of choice. Brush the tomatoes gently with olive oil—this helps them roast up juicy and caramelized. Finally, brush the exposed puff pastry edges with your egg wash—this little step helps them brown beautifully and adds a lovely sheen.

Step 4: Bake to golden perfection

Pop your baking sheet into the oven and bake for about 20 minutes. I always recommend checking in around 18 minutes, because puff pastry can go from golden to too dark quickly. Halfway through baking, it’s a good idea to rotate the pan so the tartlets brown evenly. Once puffed up and golden, remove them from the oven and let cool on a wire rack for a few minutes. Finish with a sprinkle of flaky sea salt, a bit more freshly ground pepper, and some whole fresh basil leaves for that bright pop of color and flavor.

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Pro Tips for Making Tomato Ricotta Puff Pastry Tartlets Recipe

Even Tomato Slices: I slice my tomatoes as evenly as possible so they roast uniformly without drying out too fast.
Parchment Paper Magic: Using parchment paper is a game changer—your tartlets won’t stick, and cleanup is so much easier.
Watch Your Oven: Puff pastry can burn quickly, so start checking around 18 minutes and adjust timing according to your oven’s quirks.
Room for Puff: Don’t crowd the pastry pieces on the sheet pan; give them enough space to puff and brown evenly for best results.

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Tomato Ricotta Puff Pastry Tartlets Recipe - Serving

Garnishes

I’m a big fan of adding a few fresh basil leaves right after baking—it adds both color and that fresh, lively flavor. Sprinkle a pinch of flaky sea salt on top just before serving to add a delightful crunch and intensified flavor. Sometimes, I drizzle a little balsamic glaze for a tangy-sweet finish just to mix things up.

Side Dishes

These tartlets pair beautifully with a simple green salad tossed in lemon vinaigrette or a crunchy arugula salad with pine nuts and shaved Parmesan. When I want something heartier, I like to serve them alongside a bowl of tomato basil soup for a cozy combo that’s perfect for any season.

Creative Ways to Present

For parties or special occasions, I arrange the tartlets on a wooden serving board with fresh herb sprigs and small bowls of dipping olive oil infused with herbs. You can also make one large tart instead of individual tartlets by leaving the puff pastry sheet whole and scoring a large rectangle within—this creates a stunning centerpiece for sharing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house), I store them in an airtight container in the fridge for up to three days. I find that they stay surprisingly fresh, and the flavors actually deepen a bit after sitting.

Freezing

I’ve frozen these tartlets by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They freeze well for up to a month. When you’re ready to enjoy them, just thaw overnight in the fridge.

Reheating

To reheat, I pop the thawed tartlets into a preheated oven at 350°F for about 5–7 minutes. This ensures the puff pastry stays crisp rather than soggy, and the cheese mixture warms through perfectly.

FAQs

Can I make this Tomato Ricotta Puff Pastry Tartlets Recipe ahead of time?

Absolutely! You can assemble the tartlets and keep them chilled in the fridge for a few hours before baking. Just be sure to add the egg wash right before popping them into the oven for best browning.
What other cheeses can I use instead of ricotta?

If ricotta isn’t your favorite, try substituting with mascarpone for extra creaminess or a combination of cream cheese and feta for a tangier flavor. Just keep the texture creamy enough to spread easily.
Can I use regular tomatoes if I don’t have mini heirlooms or cherry tomatoes?

Yes! Just slice regular tomatoes thinly and remove excess seeds to avoid too much moisture. This helps keep the puff pastry crisp.
How do I prevent the puff pastry from getting soggy?

Scoring a perimeter in the puff pastry lets the edges puff up nicely while keeping the center flatter. Also, using a bit of egg wash around the edges creates a seal that helps reduce sogginess. Lastly, avoid piling on too many wet toppings.

Final Thoughts

Making this Tomato Ricotta Puff Pastry Tartlets Recipe always brings me back to those cozy afternoons in my kitchen when I’m craving something easy but special. It’s one of those recipes that’s deceptively simple but seriously delicious—perfect whether you’re whipping up a quick snack or impressing guests. I really hope you give it a try and find yourself falling in love with these tartlets just like I did. You’ll find they quickly become a family favorite and a go-to for any occasion. Enjoy!