Description
These Tomato Tartlets with Puff Pastry are elegant and flavorful appetizers featuring flaky puff pastry topped with a creamy ricotta and Parmigiano-Reggiano mixture, fresh mini heirloom tomatoes, and fragrant basil. Perfect for entertaining or a light snack, they combine the perfect balance of savory cheese and juicy tomatoes baked to golden perfection.
Ingredients
Scale
Puff Pastry Base
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
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 tablespoon fresh basil, minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 egg (for egg wash and mixing)
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 and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice into 9 even pieces. Use a knife to lightly score rectangles inside each piece, creating a quarter-inch perimeter edge that will rise during baking.
- Make ricotta mixture and egg wash: In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk together until smooth. In a separate small bowl, whisk one egg to use as an egg wash later.
- Assemble tartlets: Arrange the puff pastry rectangles on the prepared baking sheet about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta cheese mixture inside the scored rectangle area on each piece of puff pastry. Arrange the halved or sliced tomatoes evenly on top of the cheese mixture. Brush the tomatoes lightly with olive oil, and then brush the edges of each puff pastry piece with the egg wash to encourage browning.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown. Turn the baking sheet halfway through baking to ensure even cooking. Once baked, remove the tartlets from the oven and let them cool on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and freshly ground black pepper before serving.
Notes
- Storage: Refrigerate the tartlets in an airtight container or wrapped in plastic wrap for up to 3 days. Tartlets can also be frozen for up to 1 month. To reheat, thaw if frozen, then heat in the oven at 350°F for 5-7 minutes until warmed through.
- Top Tips: Slice tomatoes evenly to ensure uniform roasting. Using parchment paper prevents the tartlets from sticking to the baking sheet. Watch the puff pastries starting at 18 minutes as they can quickly burn if left unattended.
- Whole Tart Variation: To make a whole tart instead of tartlets, leave the puff pastry sheet whole and slice a large rectangle inside with a half-inch perimeter. Then follow the same steps for assembly and baking.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
