Description
These Tomato Tartlets with Puff Pastry are elegant, bite-sized appetizers perfect for any occasion. Featuring a flaky puff pastry base topped with a creamy ricotta and Parmigiano-Reggiano mixture, fresh herbs, and sweet mini heirloom tomatoes, these tartlets offer a delightful combination of flavors and textures. Baked to golden perfection and finished with a sprinkle of flaky sea salt, they are both visually stunning and irresistibly delicious.
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 tablespoons fresh basil, minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Toppings
- 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 the oven to 425°F (220°C) and line a sheet pan with parchment paper. Place the puff pastry on a cutting board and cut into 9 even pieces. Using a knife, gently score a rectangle inside each piece, creating about a quarter-inch perimeter without cutting all the way through.
- Make ricotta mixture and egg wash: In a bowl, combine the ricotta, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk the mixture until smooth. In a separate small bowl, whisk the egg to create an egg wash and set aside.
- Assemble tartlets: Arrange the puff pastry pieces about 1 inch apart on the prepared baking sheet. Spoon roughly 1½ tablespoons of the cheese mixture into the interior rectangle of each puff pastry piece. Top each with the sliced mini heirloom tomatoes. Brush the tomatoes lightly with olive oil and then brush the edges of each puff pastry piece with the egg wash to help them brown beautifully during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes until the pastry is puffed and golden brown, turning the baking sheet halfway through the baking time for even cooking. Remove from the oven and transfer the tartlets to a wire rack to cool slightly. Finish by garnishing with additional fresh basil leaves, a sprinkle of flaky sea salt, and freshly ground black pepper. Serve warm or at room temperature.
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 the oven at 350°F for 5-7 minutes.
- Top Tips: Slice tomatoes evenly to ensure consistent roasting. Use parchment paper to prevent sticking. Watch the tartlets closely starting at 18 minutes to avoid burning. For a whole tart instead of individual tartlets, leave the puff pastry sheet whole, score a large rectangle with a half-inch perimeter, and follow the remaining steps accordingly.
Nutrition
- Serving Size: 1 tartlet
- Calories: 160
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
