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
Scale
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