Tomato Tartlets with Puff Pastry Recipe
I’m so excited to share this Tomato Tartlets with Puff Pastry Recipe with you because it’s one of those easy, impressive dishes that always steals the spotlight. The flaky puff pastry paired with the creamy ricotta and sunny heirloom tomatoes feels like a celebration every time I make it. Whether you need a quick weeknight treat or a beautiful appetizer for company, these tartlets come through with flavor and flair.
What I love most is how simple the ingredients are, yet the flavors blend so perfectly — fresh basil, salty parmigiano, and those juicy tomatoes that burst with sweetness after roasting. I can’t count how many times I’ve whipped these up last minute and wowed everyone. If you’re searching for a reliable, crowd-pleasing Tomato Tartlets with Puff Pastry Recipe, you’re about to add a go-to to your kitchen lineup.
Ingredients You’ll Need
Getting the ingredients right makes all the difference here. Each one complements the other and keeps the tartlets tasting fresh and vibrant. If you source good quality puff pastry and fresh tomatoes, you’re already halfway to deliciousness.
- Puff pastry: I prefer Pepperidge Farm for its consistency and ease—thaw it overnight in the fridge for best results.
- Egg: This is your glue! Brushing the edges with egg wash helps the tartlets puff and turn golden beautifully.
- Whole milk ricotta cheese: Creamy and mild, it adds a lovely texture; avoid watery ricotta if possible.
- Parmigiano-Reggiano: A little salty nuttiness goes a long way—freshly grated is best!
- Kosher or sea salt: For seasoning throughout the mixture and a final flaky salt finish.
- Freshly ground black pepper: For a gentle kick and aroma.
- Fresh basil: Minced in the ricotta mix and whole leaves to garnish—don’t skip this herb’s brightness!
- Garlic powder: Adds subtle warmth without overpowering the other flavors.
- Dried oregano: Complements the tomatoes with a classic Mediterranean note.
- Mini heirloom tomatoes (or cherry/grape): Halved for perfect roasting, juicy, and sweet.
- Olive oil: A light brush over tomatoes helps them roast nicely and adds richness.
- Flaky sea salt: For sprinkling on top after baking—this elevates the texture and flavor so much!
Variations
One of the best things about this Tomato Tartlets with Puff Pastry Recipe is how easy it is to tweak to fit your taste or whatever’s in your fridge. I often experiment with cheeses or embellish with extras for a little twist.
- Add goat cheese: I swapped ricotta for goat cheese once—loved the tangy creaminess it added. Just a personal fave for when I want more bite.
- Spinach or arugula: Toss some greens in the ricotta mix for a veggie boost and a pop of color on top.
- Use a whole tart: Instead of mini tartlets, try baking it as one large tart for a statement dish—perfect for a brunch gathering.
- Make it vegan: Swap ricotta and cheese with a nut-based cheese and use a flaxseed egg wash to keep it dairy-free.
- Seasonal herbs: Play with thyme or rosemary if you don’t have oregano—herb substitutions really make it your own.
How to Make Tomato Tartlets with Puff Pastry Recipe
Step 1: Prepare Puff Pastry and Oven
First things first, preheat your oven to 425°F and line a sheet pan with parchment paper—this avoids any sticky mess. Lay your puff pastry on a clean board and cut it into 9 even squares or rectangles. Here’s a little trick: use a knife to score a smaller rectangle inside each piece, about a quarter inch from the edge, without cutting through. This border puffs up to form a lovely crust around your filling, so don’t skip it.
Step 2: Mix the Ricotta Filling and Prepare Egg Wash
In a bowl, whisk together the ricotta, parmigiano, salt, pepper, minced basil, garlic powder, and oregano until smooth and creamy. This blend is where your tartlets get that savory richness. Then, beat the egg in a small bowl—that’s going to be your egg wash to brush on the pastry edges for a golden finish.
Step 3: Assemble the Tartlets
Place your puff pastry pieces on the prepared pan, leaving about an inch between each. Spoon roughly 1½ tablespoons of the ricotta mixture inside the inner rectangle you scored earlier. Then, layer on your halved tomatoes, arranging them neatly but don’t overcrowd. Brush the tomatoes lightly with olive oil to help them roast well, and don’t forget to brush the borders of each puff pastry with the egg wash for that stunning golden color.
Step 4: Bake to Perfection
Pop the tray into your preheated oven and bake for about 20 minutes. Around the halfway mark, turn the baking sheet for even cooking. Keep a close eye towards the end—puff pastry can go from perfectly golden to burnt quickly, so start checking at 18 minutes. Once the tartlets are puffed up and golden, take them out and let them cool on a wire rack just a bit.
How to Serve Tomato Tartlets with Puff Pastry Recipe
Garnishes
I always finish mine off with fresh basil leaves scattered on top—it adds such a lovely pop of green and fresh aroma. Sprinkle some flaky sea salt and a crack or two of black pepper right before serving. These little touches elevate the flavors and make each bite sing.
Side Dishes
For a light meal, I like pairing these tartlets with a crisp green salad tossed with lemon vinaigrette or some roasted veggies. If it’s brunch, serve alongside scrambled eggs or a simple charcuterie board—guests always love grabbing a tartlet with some cured meats.
Creative Ways to Present
For special occasions, I arrange the tartlets on a wooden serving board with edible flowers and herb sprigs for an eye-catching platter. You could also drizzle a balsamic reduction over the top just before serving for a gourmet touch. These little details make your simple Tomato Tartlets with Puff Pastry Recipe feel festive and fancy without much effort.
Make Ahead and Storage
Storing Leftovers
Leftover tartlets keep well in an airtight container in the fridge for up to 2 days. I recommend cooling them completely before storing to keep that puffiness intact. When it’s time to eat, you might notice the pastry soften a bit, but don’t worry—it still tastes delicious.
Freezing
I’ve frozen these tartlets a couple of times by placing them on a baking sheet to freeze individually before transferring to a freezer-safe bag. This way, you can pop out just how many you want later. They freeze well for up to 1 month, making this recipe perfect for meal prep or unexpected guests.
Reheating
To reheat, I like using a toaster oven or regular oven at 350°F for about 10 minutes to help the pastry crisp back up. Microwaving works in a pinch but can make the pastry a bit soggy, so keep that as a last option. Trust me, a little extra time to crisp it up is so worth it.
FAQs
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Can I use frozen puff pastry for this Tomato Tartlets with Puff Pastry Recipe?
Absolutely! Frozen puff pastry works great—just be sure to thaw it completely in the fridge overnight before rolling or cutting. This prevents cracking and ensures it puffs up nicely when baked.
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What if I don’t have mini heirloom tomatoes? What other tomatoes work?
Any small tomato variety like cherry or grape tomatoes will work wonderfully. If you’re using regular heirloom tomatoes, slice them thinly so they roast evenly and don’t overload the tartlets with moisture.
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Can I make the ricotta mixture ahead of time?
Yes, you can prepare the cheese mixture a day ahead and keep it covered in the fridge. Just give it a good stir before assembling the tartlets so it’s creamy and smooth.
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How can I prevent the tartlets from getting soggy?
Slicing the tomatoes thinly and brushing them with olive oil helps control moisture. Also, baking on parchment paper and not overcrowding the filling makes a crispier pastry. Be sure to bake until golden and puffed.
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Is this recipe suitable for serving at parties?
Definitely! These Tomato Tartlets with Puff Pastry Recipe are perfect finger food for gatherings. They’re easy to eat, look elegant, and the flavors appeal to most crowds. Just bake ahead and rewarm before serving.
Final Thoughts
Honestly, this Tomato Tartlets with Puff Pastry Recipe is one I always keep in my back pocket when I want something quick but crowd-pleasing. It’s straightforward enough for beginners but impressive enough to bring a little joy to any meal. I hope you try it, enjoy the process, and discover how easy it is to make your kitchen smell like a cozy café. Here’s to flaky pastry, sweet tomatoes, and sharing good food with great people!
Print
Tomato Tartlets with Puff Pastry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Description
These Tomato Tartlets with Puff Pastry are a delicious and elegant appetizer featuring flaky puff pastry filled with a creamy ricotta and Parmigiano-Reggiano mixture, topped with colorful heirloom tomatoes and fresh basil. Perfectly seasoned and baked to golden perfection, they make a delightful treat for any occasion.
Ingredients
Puff Pastry Base
- 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 (220°C) and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice it into 9 even pieces. Using a knife, lightly score rectangles inside each piece, creating approximately a quarter-inch perimeter without cutting all the way through to enable the edges to puff up distinctly.
- Make ricotta mixture and egg wash: In a medium bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Mix well to form a uniform cheese filling. In a separate small bowl, whisk the egg thoroughly and set it aside to use as an egg wash during assembly.
- Assemble tartlets: Arrange the puff pastry pieces on the prepared baking sheet, spacing them about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta cheese mixture onto the center rectangle of each puff pastry piece. Distribute the sliced or halved heirloom tomatoes evenly over the cheese mixture. Brush the tomato surfaces with olive oil to help them roast beautifully and keep the edges of each puff pastry piece coated with the reserved egg wash to promote a golden crust.
- Bake: Bake the assembled tartlets in the preheated oven for 20 minutes until the puff pastry is golden and crisp. Rotate the baking sheet halfway through cooking to ensure even browning. Once baked, transfer the tartlets to a wire rack to cool slightly. Garnish with fresh whole basil leaves, sprinkle with flaky sea salt and freshly ground black pepper, and serve warm or at room temperature.
Notes
- Store any leftovers in an airtight container refrigerated for up to 2 days and reheat briefly in the oven to retain the puff pastry’s crispness.
- Slice tomatoes evenly to ensure uniform roasting and appearance.
- Use parchment paper to prevent the tartlets from sticking to the baking sheet.
- Watch the tartlets starting at 18 minutes to avoid over-browning or burning.
- To make one large tart instead of individual tartlets, keep the puff pastry sheet whole and score a large rectangle inside with a half-inch perimeter; then proceed with the filling and toppings as directed.
Keywords: tomato tartlets, puff pastry, ricotta tartlets, Italian appetizer, heirloom tomatoes, easy party snacks, baked puff pastry
