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Tomato Tartlets with Puff Pastry

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Delight in these elegant Tomato Tartlets, featuring flaky puff pastry filled with creamy ricotta and sun-ripened heirloom tomatoes.

Ingredients

Scale
  • 1 8.5 oz sheet puff pastry
  • 1 egg (for egg wash)
  • ¾ cup whole milk ricotta cheese
  • ¼ cup grated Parmigiano-Reggiano
  • 1 tsp kosher or sea salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp fresh basil (minced, plus more for garnish)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ lb mini heirloom tomatoes (halved)
  • 1 tbsp olive oil
  • Flaky sea salt to finish

Instructions

  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 even squares and create a rectangle inside each square.
  3. Combine ricotta, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano in a mixing bowl until smooth.
  4. Position the puff pastry pieces on the baking sheet, spooning the ricotta mixture into the center of each.
  5. Top each with halved tomatoes, drizzle with olive oil, and brush edges with egg wash.
  6. Bake for about 20 minutes or until golden brown, rotating halfway through.
  7. Garnish with fresh basil, flaky sea salt, and black pepper before serving.

Notes

Make-ahead option: Assemble tartlets a day in advance and refrigerate, baking just before serving. Can be frozen unbaked.

Nutrition

Find it online: https://www.spiritsdrink.com/tomato-tartlets-with-puff-pastry/