If you’re looking for a fresh, elegant snack or a crowd-pleasing appetizer, you’re going to love this Tomato Ricotta Puff Pastry Tartlets Recipe. It’s one of those recipes I turn to when I want something impressive but not fussy— flaky puff pastry meets creamy ricotta and juicy roasted tomatoes. I promise, once you make these tartlets, they’ll become a staple for brunches, parties, or even a cozy night in. Stick around because I’m sharing all my tips to get these puff pastry tartlets just right!
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need a cabinet full of obscure items—just basics that combine for maximum flavor.
- Quick to Make: From fridge to table in about 30 minutes, perfect for last-minute gatherings or a speedy snack.
- Impressively Elegant: They look fancy but are super easy — a total win when you want to wow guests.
- Versatility: Easily customizable with your favorite herbs, cheese swaps, or different tomatoes.
Ingredients You’ll Need
Each ingredient in this Tomato Ricotta Puff Pastry Tartlets Recipe plays a star role: the puff pastry brings buttery flakiness, the ricotta adds creamy richness, and those roasted tomatoes burst with juicy sweetness. To get the best results, choose fresh herbs and quality cheese—you’ll taste the difference!
- Puff Pastry Sheet: Go for a good-quality frozen puff pastry like Pepperidge Farm; thaw it just enough to handle for easy cutting.
- Egg: Used for an egg wash that brings a glossy, golden finish to your tartlets.
- Whole Milk Ricotta Cheese: Creamy and mild—this is the heart of the filling, so fresh is best.
- Parmigiano-Reggiano: Adds a sharp, nutty contrast to the mild ricotta, elevating the flavor complexity.
- Kosher or Sea Salt: Helps season the cheese and balance the sweetness of the tomatoes.
- Ground Black Pepper: Freshly ground for a bit of warmth and spice.
- Fresh Basil: Bright and fragrant, both minced in the filling and whole leaves for garnish.
- Garlic Powder: Adds subtle depth without overpowering the other flavors.
- Dried Oregano: A little earthy note that pairs perfectly with tomato and basil.
- Mini Heirloom Tomatoes: Or cherry or grape tomatoes—just slice or halve evenly for uniform roasting.
- Olive Oil: To brush over the tomatoes ensuring they roast to perfection.
- Flaky Sea Salt: Sprinkled on top for that satisfying crunch and accentuated flavor.
Variations
I love mixing things up based on what’s in season or how fancy I want these tartlets to be—don’t hesitate to make this recipe your own. That’s the beauty of homemade tarts!
- Go Cheesy: Swap Parmigiano with Pecorino Romano for a sharper bite—I’ve done this when I wanted a punchier flavor that still balanced the ricotta.
- Add a Veggie Kick: Toss in thinly sliced zucchini or caramelized onions beneath the tomatoes for extra layers of texture and flavor.
- Make It Vegan: Use plant-based ricotta and replace the egg wash with almond milk brushed on the puff pastry edges—I tried this for a vegan brunch and it totally worked!
- Seasonal Herbs: Swap basil and oregano for thyme or rosemary in fall and winter for a cozy twist.
How to Make Tomato Ricotta Puff Pastry Tartlets Recipe
Step 1: Prep and Score Your Puff Pastry
First things first: preheat your oven to 425°F and line a sheet pan with parchment paper—trust me, this saves you from scrubbing baked-on puff pastry later! Unfold your thawed puff pastry sheet on a cutting board and slice it into nine equal rectangles. Then, carefully score a smaller rectangle inside each piece about a quarter inch from the edges—this perimeter will puff up nicely and create a lovely raised border. Don’t cut all the way through the dough; just lightly score to keep the outer edge intact.
Step 2: Mix Your Ricotta Filling and Egg Wash
In a bowl, whisk together your ricotta, Parmigiano-Reggiano, salt, pepper, minced fresh basil, garlic powder, and dried oregano until creamy and well combined. Set this savory cheese mixture aside. In a small separate bowl, beat one egg—this will be your egg wash to brush the puff pastry edges before baking, helping them turn that beautiful golden brown.
Step 3: Assemble the Tartlets
Place each puff pastry rectangle onto your prepared baking sheet, spaced about an inch apart. Spoon roughly 1½ tablespoons of your ricotta mixture inside that inner scored rectangle on each piece, spreading it evenly but leaving the edges clear. Next, top each tartlet with your halved or sliced mini heirloom tomatoes—making sure they’re sliced evenly guarantees they roast uniformly. Brush the tomatoes lightly with olive oil, and then carefully brush the puff pastry edges with the egg wash—you’ll see that glow after baking!
Step 4: Bake and Garnish
Pop the tartlets into your preheated oven and bake for about 20 minutes, turning the baking sheet halfway through to ensure even browning. Around 18 minutes, keep a close eye—puff pastry can go from perfect to burnt pretty quickly! You want the edges golden and puffy, with the tomatoes gently roasted. Once done, transfer them to a wire rack to cool slightly. Finish by sprinkling fresh whole basil leaves, a pinch of flaky sea salt, and a dash of freshly ground black pepper on top. Voilà—these beauties are ready to enjoy!
Pro Tips for Making Tomato Ricotta Puff Pastry Tartlets Recipe
- Even Tomato Slices: When I started slicing tomatoes unevenly, some were undercooked while others over-roasted—keeping them uniform helps everything cook perfectly.
- Use Parchment Paper: I learned this the hard way; parchment keeps those tender puff pastries from sticking and makes cleanup a breeze.
- Watch Baking Time Closely: Puff pastry can burn fast; starting to peek at 18 minutes saved my tartlets from turning too dark more than once.
- Scoring, Not Cutting: Scoring the border creates that signature puff without letting the cheese mixture leak out—trust me, that makes a huge difference.
How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe
Garnishes
I always finish these tartlets with flaky sea salt and fresh basil leaves—that little burst of green color and fresh herbal flavor is everything. Sometimes I drizzle a little balsamic glaze for a special touch, which pairs beautifully with the roasted tomatoes.
Side Dishes
These tartlets go great with a light, crisp salad—something like arugula with lemon vinaigrette or a simple mixed greens bowl. If you’re serving for brunch, a side of fresh fruit or a chilled gazpacho soup really complements the flavors here.
Creative Ways to Present
For a dinner party, I like to arrange these tartlets on a large wooden board alongside other appetizers like olives, charcuterie, and sliced cheeses. Lining them up with little bowls of extra basil and balsamic glaze allows guests to customize their bite. For a festive touch, a sprinkle of edible flowers on top adds unexpected charm.
Make Ahead and Storage
Storing Leftovers
Leftover tartlets store beautifully in an airtight container in the fridge for up to three days. I always let them cool completely before storing to avoid soggy pastry—when you’re ready to eat, they’re still pleasantly flaky.
Freezing
Freezing these tartlets works too! I freeze them individually on a baking sheet before transferring to a freezer bag—this way they don’t stick together. They’ll keep well for up to a month, perfect for prepping ahead of time.
Reheating
To reheat, I let the tartlets thaw in the fridge overnight if frozen, then warm them in a 350°F oven for 5 to 7 minutes. This method brings back the crispness of the puff pastry without drying out the filling.
FAQs
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Can I make a single large Tomato Ricotta Puff Pastry Tartlet instead of individual ones?
Absolutely! Instead of cutting the puff pastry into small rectangles, leave the sheet whole and score a large rectangle inside the edges to create a border about half an inch wide. Spread the ricotta mixture inside, add tomatoes, apply the egg wash to the edges, and bake as usual. This creates a rustic, shareable tart that’s just as delicious.
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What kind of tomatoes work best for these tartlets?
Mini heirloom tomatoes are my favorite because of their size and sweet, nuanced flavor, but cherry or grape tomatoes work just as well. Choose ripe but firm tomatoes and slice them evenly so they roast uniformly in the oven.
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Can I prepare the tartlets ahead of time before baking?
Yes! You can assemble the tartlets and keep them covered in the fridge for a few hours before baking. Just be sure to brush on the egg wash right before putting them in the oven so the edges crisp properly.
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How do I avoid soggy puff pastry with juicy tomatoes?
I learned this tip after a few soggy batches: slice tomatoes evenly, brush them lightly with olive oil, and bake at a high temperature (425°F) to help evaporate moisture quickly. Also, scoring the edges without cutting through helps keep the filling contained and pastry crisp.
Final Thoughts
This Tomato Ricotta Puff Pastry Tartlets Recipe holds a warm spot in my kitchen rotation because it’s quick, delicious, and endlessly adaptable. Whether I’m feeding family on the fly or hosting friends, I know these tartlets bring smiles—and they disappear fast. Give this recipe a try like you’re making it for your favorite people, and I’m sure you’ll love how effortlessly they come together and how perfectly they taste.
Print
Tomato Ricotta Puff Pastry Tartlets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 tartlets
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these elegant Tomato Tartlets made with flaky puff pastry, creamy ricotta cheese, and fresh heirloom tomatoes. Perfect as a sophisticated appetizer or light meal, these tartlets combine a blend of Italian herbs, Parmesan, and fresh basil for a burst of flavor. Easy to prepare and baked to golden perfection, they are sure to impress at any gathering.
Ingredients
Puff Pastry
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
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
Tomatoes and Finishing Touches
- ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tablespoon olive oil
- 1 egg (for egg wash)
- 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 sheet on a cutting board and slice into 9 even pieces. Carefully score a rectangle inside each piece to create roughly a quarter-inch perimeter without cutting all the way through—this will form a raised edge during baking.
- Make ricotta mixture and egg wash: In a bowl, combine ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk until smooth. In a separate small bowl, whisk the egg to use later as an egg wash.
- Assemble tartlets: Arrange the puff pastry pieces on the prepared baking sheet spaced about 1 inch apart. Spread approximately 1½ tablespoons of the ricotta cheese mixture within the inner rectangle of each puff pastry piece. Top each with halved or sliced tomatoes, brushing the tomato surfaces with olive oil. Then, brush the exposed puff pastry edges with the beaten egg wash to promote browning.
- Bake: Place the tartlets in the preheated oven and bake for 20 minutes, turning the baking sheet halfway through to ensure even color. Bake until the pastry is puffed and golden brown. Remove from the oven and let cool on a wire rack. Garnish with fresh basil leaves, a sprinkle of flaky sea salt, and freshly ground black pepper before serving.
Notes
- Storage: Refrigerate tartlets in an airtight container or wrapped tightly with plastic wrap for up to 3 days. They can also be frozen for up to 1 month. To reheat, thaw if frozen, then warm in the oven at 350°F for 5-7 minutes until heated through and crispy.
- Top Tips: Slice tomatoes evenly to ensure uniform roasting. Use parchment paper on the baking sheet to prevent sticking. Monitor puff pastry closely starting at 18 minutes to avoid burning. For a whole tart instead of individual tartlets, leave the puff pastry sheet whole and score a large rectangle with a half-inch border; then proceed with fillings and baking as instructed.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
