Tomato Ricotta Puff Pastry Tartlets Recipe

If you’re looking for a simple yet impressive appetizer or light meal, you’re going to absolutely love this Tomato Ricotta Puff Pastry Tartlets Recipe. I first tried these on a lazy weekend, and let me tell you, they were gone in minutes! The combination of flaky puff pastry, creamy ricotta, and sweet roasted tomatoes is pure magic. Plus, they’re surprisingly easy to make—perfect for when you want to wow guests without spending hours in the kitchen.

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Ingredients You’ll Need

The ingredients in this Tomato Ricotta Puff Pastry Tartlets Recipe are simple but work very well together to create that perfect balance of creaminess, freshness, and a little bit of tang from the cheese. When you shop, look for the freshest mini tomatoes and good-quality ricotta—it really makes a difference.

• Puff Pastry: I use a store-bought sheet like Pepperidge Farm to save time, but you can make your own if you want a homemade touch.
• Egg: For egg wash to get that lovely golden color on the pastry edges.
• Whole Milk Ricotta Cheese: The creaminess here is essential—for best flavor, avoid low-fat varieties.
• Parmigiano-Reggiano: Adds a nutty, savory punch to the ricotta mixture.
• Kosher or Sea Salt: For seasoning—helps bring all the flavors together.
• Freshly Ground Black Pepper: Adds a subtle heat that balances the ricotta’s richness.
• Fresh Basil: Both minced into the ricotta and as garnish, it adds that fresh, aromatic quality I adore.
• Garlic Powder: Enhances flavor without overpowering the delicate cheese and tomato.
• Dried Oregano: Gives a little Mediterranean flair that complements the tomatoes.
• Mini Heirloom Tomatoes: I love using mini heirlooms for their sweetness and color variation, but cherry or grape tomatoes work well too.
• Olive Oil: For brushing the tomatoes, which helps them roast beautifully.
• Flaky Sea Salt: Sprinkled on top at the end for that finishing, crunchy salt burst.

Variations

I love how versatile this Tomato Ricotta Puff Pastry Tartlets Recipe is. Sometimes I switch up the herbs or try different cheeses depending on what’s in my fridge. Don’t be afraid to make it your own—that’s part of the fun in the kitchen!

• Herb Swap: I once swapped basil for fresh thyme and oregano, which gave the tartlets a slightly woodsy flavor that was delightful.
• Cheese Variations: Try adding a bit of crumbled goat cheese or feta for tangy notes; just reduce the ricotta slightly so it doesn’t get too heavy.
• Whole Tart Version: If you want to simplify, make one large tart instead of nine small ones—just keep the perimeter border on the puff pastry and follow the rest of the recipe the same.
• Vegan Adaptation: Use a plant-based ricotta alternative and egg substitute for wash—I haven’t tried this personally but I’m excited to explore it soon!

How to Make Tomato Ricotta Puff Pastry Tartlets Recipe

Step 1: Prepare the Puff Pastry and Oven

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper—this keeps the tartlets from sticking and makes cleanup a breeze. Then place your thawed puff pastry sheet on a cutting board and slice it into 9 equal pieces. Here’s a trick I discovered: score (lightly slice) a rectangle about a quarter inch inside each piece—this creates a beautiful raised border when the pastry bakes, making your tartlets look super professional.

Step 2: Mix the Ricotta Filling

In a mixing bowl, combine the whole milk ricotta, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. I like to whisk everything together until smooth and well combined. This mixture is creamy and full of flavor—the heart of what makes this recipe so good. In a separate small bowl, beat an egg for your egg wash later.

Step 3: Assemble the Tartlets

Place your puff pastry rectangles on the parchment-lined baking sheet, leaving about an inch gap between each. Spoon a heaping tablespoon and a half of the cheese mixture into the center rectangle you scored on each puff pastry piece—try not to get any on the edges so they puff up nicely. Then arrange the sliced mini heirloom tomatoes on top, drizzle with olive oil to help them roast evenly, and brush the edges of the puff pastry with your egg wash. This gets that golden brown color you’ll love.

Step 4: Bake and Finish

Bake in your preheated oven for about 20 minutes, turning the baking sheet halfway to ensure even browning. Keep an eye on them starting around 18 minutes since puff pastry can turn from perfect to burnt fast. When the pastry is golden and puffed, pull them out and let cool on a wire rack for a few minutes. Before serving, sprinkle fresh basil leaves, flaky sea salt, and a little freshly ground black pepper over the top. Trust me, that finishing salt makes all the difference!

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Garnishes

I always top these tartlets with fresh basil leaves right after baking because the aroma is irresistible. Sometimes a light drizzle of balsamic glaze adds a tangy sweetness that elevates the dish even more. A sprinkle of flaky sea salt finishes them perfectly—it creates that subtle crunch and burst of saltiness every time.

Side Dishes

These tartlets pair wonderfully with a crisp green salad—think baby arugula with lemon vinaigrette—or a simple soup like chilled gazpacho for a refreshing summer lunch. For something heartier, I sometimes serve them alongside grilled chicken or roasted vegetables.

Creative Ways to Present

I’ve also served these at a brunch by arranging the tartlets on a large platter with little bowls of olive tapenade and a herb-infused yogurt dip on the side. Another fun idea is to offer them on mini wooden boards with fresh herb sprigs tucked alongside—a simple touch that makes the presentation feel extra special for guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. I like to place parchment paper between layers to keep them from sticking together. They reheat nicely without losing too much crispness.

Freezing

I’ve frozen these tartlets a couple of times with good results. After baking and cooling completely, wrap them tightly in plastic wrap and freeze in a single layer. They keep well for up to a month. When you’re ready to enjoy, thaw in the fridge overnight for best texture.

Reheating

To reheat, I place the tartlets on a baking sheet and bake in a 350°F oven for 5-7 minutes until warmed through and the pastry regains some crispness. Avoid the microwave if you can—it tends to make the puff pastry soggy, and that lovely flakiness is half the charm.

FAQs

Final Thoughts

I absolutely love how this Tomato Ricotta Puff Pastry Tartlets Recipe looks like you’ve spent hours making fancy appetizers when, in reality, it’s quite simple and forgiving. Every time I whip these up, friends are eager to know the secret—so now you have it! Whether you’re making a quick snack, a weekend treat, or a festive party starter, these tartlets hit that perfect balance of fresh, creamy, and buttery. Give them a try—you’ll find they become your go-to recipe for effortless impressing in the kitchen.

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