Name: Tomato Tartlets with Puff Pastry and Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry); 1 egg (for egg wash); 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 tablespoons fresh basil, minced, plus more whole leaves for garnish; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced); 1 tablespoon olive oil; Flaky sea salt, to finish

Hey there! I just have to share one of my favorite easy-yet-impressive recipes with you: Tomato Tartlets with Puff Pastry and Ricotta Recipe. These little beauties are perfect for when you want to wow your guests without spending hours in the kitchen. The flaky puff pastry paired with creamy ricotta and sweet roasted tomatoes creates a heavenly combination that’s hard to resist.

I love making them for casual get-togethers or even a cozy weekend snack. The best part? They’re surprisingly simple to pull off, but have that fancy, homemade charm that makes people think you spent all day cooking. Trust me, this is one recipe you’ll want to keep coming back to.

Ingredients You’ll Need

These ingredients come together beautifully to create a fresh, flavorful tartlet that balances rich, savory, and bright notes. When shopping, whether for the ricotta or the tomatoes, always aim for quality—fresh herbs and ripe tomatoes make all the difference.

Puff pastry sheet: I prefer using store-bought frozen puff pastry like Pepperidge Farm because it saves time and puffs up perfectly.
Egg: For an egg wash that gives the pastry a golden, glossy finish.
Whole milk ricotta cheese: Creamy and smooth, it’s the perfect base for the filling. Avoid watery ricottas for best texture.
Parmigiano-Reggiano: Adds a subtle nutty tang to the filling, elevating the flavor profile.
Kosher or sea salt: Essential for seasoning and balancing flavors.
Freshly ground black pepper: Brings just a little kick to the cheese mixture.
Fresh basil: Minced for the filling, plus whole leaves for garnish—fresh always wins over dried here.
Garlic powder: Offers a mellow garlic flavor without overpowering.
Dried oregano: A classic herb pair for tomato dishes.
Mini heirloom tomatoes: You can swap with cherry or grape tomatoes, but heirlooms bring such nice color and flavor variations.
Olive oil: A good-quality extra virgin olive oil enhances the roasted tomato topping beautifully.
Flaky sea salt: Sprinkled at the end for that perfect crunchy pop.

Variations

I love making this Tomato Tartlets with Puff Pastry and Ricotta Recipe my own by mixing in different herbs or even tweaking the cheese blend. It’s fun to personalize it so it suits your taste and whatever you have in your kitchen.

Variation: Sometimes I add a bit of lemon zest to the ricotta mixture for a bright twist that keeps the tartlets refreshing.
Vegetarian option: You can easily keep it vegetarian by sticking to the cheeses and herbs—no meat needed for big flavor.
Spicy kick: Try adding red pepper flakes to the cheese mix or drizzling with chili oil before serving.
Seasonal changes: In fall, swap tomatoes for roasted butternut squash cubes or caramelized onions for a cozy vibe.

How to Make Tomato Tartlets with Puff Pastry and Ricotta Recipe

Step 1: Prepare Your Puff Pastry Base

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper—this is key to prevent sticking and easy cleanup. Lay your puff pastry sheet flat on a cutting board and cut it into 9 even squares or rectangles. Next, score a smaller rectangle inside each piece, about a quarter inch inside the edges. Don’t cut all the way through—this helps the edges puff up while keeping the middle slightly lower to hold the filling. This simple trick creates that classic tartlet look every time.

Step 2: Mix the Ricotta Filling and Prep Egg Wash

Grab a medium bowl and combine the ricotta, Parmigiano-Reggiano, salt, pepper, minced fresh basil, garlic powder, and dried oregano. Give it a good whisk until the mixture is smooth and creamy. Separately, whisk an egg in a small bowl—this will be your egg wash to paint the edges of the pastry and help them bake to a perfect golden brown. I always keep the egg wash close by so I don’t forget this step during assembly.

Step 3: Assemble Your Tartlets

Place the puff pastry rectangles spaced about an inch apart on your baking sheet. Spoon roughly 1½ tablespoons of the ricotta mixture into the center rectangle of each square, spreading it evenly but not too thick. Then, top generously with your sliced heirloom tomatoes. Brush the tomatoes lightly with olive oil—you’ll help them roast nicely and add some shine. Finally, brush the exposed pastry edges with your egg wash for that gorgeous, glossy finish after baking.

Step 4: Bake to Golden Perfection

Pop your baking sheet into the preheated oven and bake for about 20 minutes. Around the halfway mark, I like to rotate the pan to ensure even baking. Keep an eye on the tartlets starting at minute 18, as puff pastry can go from beautiful to burnt pretty fast. You want a golden, puffed pastry crust and nicely roasted tomatoes. Once done, remove them from the oven and transfer to a wire rack to cool slightly.

How to Serve Tomato Tartlets with Puff Pastry and Ricotta Recipe

The image shows several square puff pastry tarts arranged closely, each with three layers. The bottom layer is a golden-brown, flaky pastry with slightly raised edges. The middle layer is a creamy white spread that fills the center, contrasting with the pastry's color. On top, there are halved cherry tomatoes in red, orange, and yellow, with a slightly roasted texture, and some finely sliced green basil leaves sprinkled over them. The tarts rest on a light-colored baking paper on a white marbled surface, creating a bright, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

After baking, I love topping these tartlets with a few whole fresh basil leaves for a burst of color and that unmistakable sweet herb flavor. A sprinkling of flaky sea salt and freshly cracked black pepper really brings out the flavors and adds a bit of texture contrast. If you’re feeling fancy, a light drizzle of good-quality balsamic glaze adds just the right tangy sweetness to tie it all together.

Side Dishes

These tartlets are a treat on their own, but they pair beautifully with a crisp green salad dressed simply with lemon vinaigrette. I also like serving them alongside a bowl of chilled gazpacho or some roasted vegetables to round out the meal without overpowering the delicate flavors of the tartlets.

Creative Ways to Present

For special occasions, I’ve arranged these tartlets on a large wooden board surrounded by microgreens and edible flowers—it’s a real showstopper! Another trick is placing them on mini cake stands for a tiered effect that invites everyone to grab one. Sometimes I make a bigger, single tart using the same recipe and slice it like a pizza—just as delicious but with a rustic vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), I store them in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, I place a paper towel at the bottom of the container—it helps absorb any moisture. When possible, I don’t pile them on top of each other to protect their crispy edges.

Freezing

I’ve frozen unbaked tartlets after assembling them on the baking sheet but before brushing the egg wash. You want to wrap them tightly with plastic wrap and then into a freezer bag. When you’re ready to bake, thaw overnight in the fridge and brush with egg wash just before popping into the oven. This method really saves time for entertaining.

Reheating

To reheat, I recommend warming them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps the puff pastry regain its crispness, unlike microwaving which can make it soggy. A quick toast under the broiler also works well—just watch closely!

FAQs

Can I use regular tomatoes instead of mini heirloom tomatoes in the Tomato Tartlets with Puff Pastry and Ricotta Recipe?

Absolutely! While mini heirloom tomatoes add great color and sweetness, you can use cherry, grape, or even regular slicing tomatoes sliced thinly. Just make sure to slice the tomatoes evenly so they roast uniformly and avoid excess moisture that can sog the pastry.
Do I need to thaw the puff pastry before making the tartlets?

Yes, it’s best to thaw your puff pastry according to the package instructions—usually about 30-40 minutes at room temperature. This makes it easier to work with and helps it puff up properly during baking.
Can I make a large tart instead of the individual tartlets?

Definitely! You can leave the puff pastry sheet whole and score a large rectangle inside it with a half-inch border. Then follow the same steps for spreading the ricotta mixture and adding tomatoes. It’s perfect for feeding a crowd or for a beautiful centerpiece.
What’s the best way to avoid soggy puff pastry in this recipe?

Using parchment paper and not overloading the filling helps a lot. Also, brushing the edges with egg wash creates a moisture barrier so the pastry edges stay crisp. Lastly, roasting the tomatoes with olive oil helps reduce excess moisture.
Can I prepare the filling ahead of time?

Yes, you can make the ricotta mixture a few hours in advance and refrigerate it. Bring it to room temperature before assembling so it spreads easily on the puff pastry.

Final Thoughts

Honestly, this Tomato Tartlets with Puff Pastry and Ricotta Recipe has become one of my go-to recipes when I want something quick but special. It’s reliable, flavorful, and feels like a little culinary celebration every time I make it. I hope you enjoy baking and sharing these tartlets as much as I do—they’re such a simple way to impress without stress. Give them a try and trust me, your kitchen will smell amazing and your guests will be asking for the recipe!