Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.