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
Scale
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
