Tomato Tartlets with Puff Pastry
These Tomato Tartlets with Puff Pastry are crisp, flaky, and filled with creamy ricotta, juicy tomatoes, Parmesan, and fresh herbs. They come together in just 30 minutes, making them an elegant appetizer, brunch bite, or light lunch that's easy enough for entertaining but impressive enough for a special occasion.
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Servings: 9
Equipment
- Small Bowl
- Sharp Knife
- Pastry Brush
- Wire Cooling Rack
Ingredients
For the Tartlets
- 1 sheet frozen puff pastry thawed
- ¾ cup whole-milk ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ pound cherry or grape tomatoes thinly sliced
- 1 tablespoon olive oil
- 1 large egg beaten
For Garnishing
- Fresh basil leaves
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into 9 equal rectangles. Lightly score a smaller rectangle inside each piece, leaving about a ¼-inch border without cutting all the way through.
- Mix the ricotta, Parmesan, basil, garlic powder, oregano, salt, and pepper until smooth. Keep the beaten egg nearby for the egg wash.
- Spread about 1½ tablespoons of the ricotta mixture inside each pastry border.
- Arrange the tomato slices over the cheese and lightly brush the tomatoes with olive oil.
- Brush the pastry edges with beaten egg. Bake for 18–20 minutes, until the pastry is puffed and golden.
- Cool for 5 minutes, then garnish with fresh basil, flaky salt, and black pepper before serving.
Notes
- Thaw the puff pastry according to the package directions, but keep it chilled until you're ready to assemble the tartlets.
- Slice the tomatoes evenly and pat very juicy tomatoes dry to prevent the pastry from becoming soggy.
- Don't cut completely through the inner pastry border; lightly scoring it helps create a raised edge as the pastry bakes.
- For the best texture, serve the tartlets warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven until crisp.