Tomato Tartlets with Puff Pastry and Ricotta Recipe
Delight in these elegant Tomato Tartlets with Puff Pastry, combining flaky puff pastry with a creamy ricotta and Parmesan filling, topped with vibrant heirloom tomatoes and fresh herbs. Perfect for appetizers, brunch, or light lunches, these tartlets offer a flavorful blend of Italian-inspired ingredients baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Puff Pastry
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
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 tablespoons fresh basil, minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
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 on a cutting board and cut into 9 even pieces. Use a knife to score rectangles inside each piece, creating roughly a quarter-inch perimeter to allow the edges to puff up during baking.
- Make ricotta mixture and egg wash: In a mixing bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, salt, black pepper, minced basil, garlic powder, and dried oregano. Whisk together until smooth and set aside. In a separate small bowl, whisk the egg to make an egg wash to be used later.
- Assemble tartlets: Arrange the puff pastry pieces on the prepared baking sheet about 1 inch apart. Spoon approximately 1½ tablespoons of the cheese mixture onto the middle rectangle of each puff pastry piece. Top with the sliced tomatoes, then brush the tomato surfaces with olive oil to help them roast beautifully. Using a pastry brush, apply the egg wash to the exposed edges of the puff pastry to encourage golden browning.
- Bake: Place the baking sheet in the oven and bake for 20 minutes, turning the sheet halfway through to ensure even baking. The puff pastry should become golden and crisp. Remove from the oven and transfer to a wire rack to cool slightly.
- Finish and serve: Garnish the warm tartlets with fresh whole basil leaves, sprinkle flaky sea salt, and add a touch of freshly ground black pepper before serving for an attractive presentation and enhanced flavor.
Notes
- Slice the tomatoes evenly to ensure they roast uniformly.
- Use parchment paper to prevent the tartlets from sticking to the baking sheet.
- Monitor the puff pastry closely starting at 18 minutes to avoid burning.
- To make a whole tart instead of individual tartlets, leave the puff pastry sheet whole and score a large rectangle with a half-inch perimeter, then follow the remaining instructions.
Keywords: tomato tartlets, puff pastry tart, ricotta cheese tartlets, Italian appetizers, heirloom tomatoes recipes, easy baked tartlets, vegetarian tartlets