Tomato Tartlets with Puff Pastry

Tomato Tartlets with Puff Pastry

Tomato tartlets with puff pastry are delightful bite-sized creations that promise to deliver flavor without compromising your health. This recipe is perfect for busy weekdays or a relaxed weekend brunch. They are not only easy to make but also showcase the essence of fresh, juicy tomatoes and creamy ricotta. Whether you are looking for a light appetizer or a tasty snack, these tartlets are a great choice. Plus, they are customizable to fit various dietary preferences, making them a versatile dish for everyone.

WHY YOU WILL LOVE THIS RECIPE

These tomato tartlets are a healthy version of a classic pastry, offering a lighter option when you crave something savory. The combination of whole milk ricotta and fresh tomatoes not only boosts flavor but also provides a good source of protein and fiber, making them perfect for meal prep. Enjoying them as part of a balanced meal can aid in weight loss, especially for those looking for low-calorie options. With minimal prep time and straightforward cooking steps, you’ll love how quickly you can have these delicious tartlets ready to serve.

HOW TO MAKE Tomato Tartlets with Puff Pastry

EQUIPMENT NEEDED

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Knife
• Cutting board

Ingredients You’ll Need:

• 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
• 1 egg
• ¾ cup whole milk ricotta cheese (8 oz)
• ¼ cup grated Parmigiano-Reggiano (4 oz)
• 1 tsp kosher or sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp fresh basil (minced, plus more whole leaves for garnish)
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced)
• 1 tbsp olive oil
• Flaky sea salt to finish

STEP-BY-STEP INSTRUCTIONS:

1. Heat oven and prepare puff pastry
   Begin by preheating your oven to 425°F (220°C). Line a sheet pan with parchment paper to prevent sticking. Place the sheet of puff pastry on a cutting board and slice it into 9 equal rectangular pieces. Use a knife to create a smaller rectangle inside each piece, leaving about a quarter-inch perimeter around the edge.

2. Make ricotta mixture and egg wash
   In a medium bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced basil, garlic powder, and dried oregano. Mix well until all the ingredients are fully incorporated. In a small bowl, whisk the egg and set it aside; this will be used as an egg wash after you assemble the tartlets.

3. Assemble tartlets
   Place the puff pastry rectangles on the prepared baking sheet, spacing them about inch apart. Spoon about 1½ tablespoons of the ricotta mixture into the middle rectangle of each puff pastry. Arrange the tomato slices on top of the cheese mixture, ensuring they are evenly spread. Drizzle a small amount of olive oil over the tomatoes and brush the edges of each puff pastry rectangle with the egg wash.

4. Bake
   Transfer the baking sheet to the oven and bake the tartlets for 20 minutes or until the pastry is golden brown. To ensure even cooking, rotate the baking sheet halfway through the baking time. Once done, remove from the oven and let the tartlets cool on a wire rack. Before serving, top with fresh basil leaves, flaky sea salt, and a sprinkle of black pepper.

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HOW TO SERVE Tomato Tartlets with Puff Pastry

Serving these tartlets is simple. Enjoy them warm or at room temperature as a delightful appetizer or snack. For a balanced meal, pair them with a fresh green salad or a side of steamed vegetables. Portion control is essential; consider serving one tartlet per person and accompany it with a side to enhance the meal without overdoing calorie intake.

STORAGE & FREEZING: Tomato Tartlets with Puff Pastry

If you have leftovers, store the tartlets in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain the puffiness of the pastry. For longer storage, you can freeze the prepared, unbaked tartlets. To do this, assemble them, place them on a baking sheet, and freeze until solid. Once frozen, transfer to a freezer bag and store for up to a month. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the baking time.

SERVING SUGGESTIONS

These tomato tartlets are delicious on their own but pair wonderfully with a light side for a complete meal. Consider serving with a mixed greens salad dressed in a lemon vinaigrette or a low-calorie tomato soup on the side. This creates a satisfying meal that is still heart-healthy and aligns with your dietary goals.

VARIATIONS

• Healthier Version: Substitute the puff pastry with a whole grain or gluten-free crust for a heart-healthy and lower-calorie alternative.
• High-Protein or Low-Carb Version: Use a cottage cheese or a high-protein cheese blend in place of ricotta to elevate the protein content while keeping the carb count low.
• Air Fryer Version: Preheat your air fryer to 400°F (204°C). Assemble the tartlets and place them in the air fryer basket in a single layer. Cook for about 10-12 minutes until they are golden brown and crispy. This method is great for a quicker cooking time and can create a delightful, flaky pastry.

FAQs

1. Can I make these tartlets ahead of time?
   Yes! You can prepare the tartlets and store them in the refrigerator for up to three days. Just reheat in the oven before serving for the best texture.

2. How can I store leftover tartlets?
   After baking, keep any leftover tartlets in an airtight container in the refrigerator for up to three days, or freeze them unbaked for longer storage.

3. Are these tomato tartlets suitable for a diabetic diet?
   Yes, the tartlets can be made diabetic-friendly by using less cheese, relying more on vegetables like tomatoes, and opting for a whole wheat or low-carb pastry option. Always consult a healthcare provider for personalized dietary advice.

4. Is this recipe gluten-free?
   Traditional puff pastry is not gluten-free; however, you can substitute with gluten-free puff pastry available at most grocery stores to create a similar dish that accommodates gluten preferences.

MAKE-AHEAD TIPS FOR Tomato Tartlets with Puff Pastry

Tomato tartlets are a great dish for meal prep, especially for busy individuals. You can make the ricotta mixture a day in advance and keep it in the fridge. The puff pastry can also be portioned and frozen, allowing you to quickly assemble the tartlets when you need them. Preparing them ahead of time means you can enjoy a healthy and satisfying snack or appetizer without spending too much time cooking during the week. This makes it a fantastic option for anyone looking to save time in the kitchen while sticking to healthy eating.

Tomato Tartlets with Puff Pastry

Delightful bite-sized tomato tartlets made with puff pastry, ricotta, and fresh tomatoes, perfect for appetizers or snacks. Healthy and easy to prepare.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 9 tartlets

Course: Appetizer, Snack

Cuisine: Italian, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

  

For the tartlets

• 1 sheet 8.5 oz sheet puff pastry Recommended: Pepperidge Farm Puff Pastry
• 1 large egg For egg wash
• ¾ cup whole milk ricotta cheese 8 oz
• ¼ cup grated Parmigiano-Reggiano 4 oz
• 1 tsp kosher or sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp fresh basil minced, plus more whole leaves for garnish
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ lb mini heirloom tomatoes halved, or cherry, grape, or regular heirloom tomatoes sliced
• 1 tbsp olive oil
• to taste Flaky sea salt to finish

Method

 

Preparation

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the puff pastry sheet into 9 equal rectangular pieces, creating a smaller rectangle inside each piece.

Mix Filling

1. In a medium bowl, mix the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced basil, garlic powder, and dried oregano until fully incorporated.
2. In a small bowl, whisk the egg to use as an egg wash.

Assemble Tartlets

1. Place the puff pastry rectangles on the baking sheet, spacing them about an inch apart.
2. Spoon about 1½ tablespoons of the ricotta mixture into the center of each puff pastry rectangle.
3. Arrange the tomato slices on top of the cheese mixture and drizzle with olive oil. Brush the edges with the egg wash.

Bake

1. Bake in the preheated oven for 20 minutes or until the pastry is golden brown, rotating halfway through.
2. Let the tartlets cool on a wire rack, then garnish with fresh basil leaves and flaky sea salt before serving.

Notes

These tartlets can be served warm or at room temperature. For storage, keep them in an airtight container in the fridge for up to three days, or freeze unbaked for up to a month.