Description
These Tomato Tartlets with Puff Pastry are a delightful combination of flaky, golden pastry topped with a creamy ricotta mixture and vibrant mini heirloom tomatoes. Perfect as an appetizer or light snack, they blend fresh basil, garlic, and oregano for a savory Mediterranean flavor profile that is both elegant and easy to prepare.
Ingredients
Scale
Puff Pastry
- 1 8.5 oz sheet puff pastry (e.g., Pepperidge Farm Puff Pastry)
- 1 egg
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 and Finish
- 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 slice into 9 even pieces. Use a knife to score a rectangle inside each piece, leaving roughly a quarter inch perimeter to create a border around the filling.
- Make ricotta mixture and egg wash: In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and dried oregano. Mix well until fully integrated. In a separate small bowl, whisk the egg to make an egg wash, which will be used to brush the edges of the pastry later.
- Assemble tartlets: Place the puff pastry rectangles on the prepared baking sheet about 1 inch apart. Spoon and spread approximately 1½ tablespoons of the cheese mixture inside the scored rectangle of each pastry piece. Arrange the halved tomatoes evenly on top of the cheese. Brush the tomatoes with olive oil to enhance roasting and flavor, then gently brush the exposed borders of the puff pastry with the egg wash for a glossy golden finish.
- Bake: Place the assembled tartlets in the preheated oven and bake for 20 minutes, rotating the baking sheet halfway through to ensure even browning. Bake until the puff pastry is golden and crisp. Remove from the oven and let cool on a wire rack for a few minutes. Finally, garnish with fresh basil leaves, flaky sea salt, and freshly ground pepper before serving.
Notes
- Storage: Refrigerate the tartlets in an air-tight container or wrapped tightly in plastic wrap for up to 3 days. They can also be frozen for up to 1 month. To reheat, thaw completely and warm in an oven at 350°F for 5-7 minutes to restore crispness.
- Top Tips: Slice the tomatoes evenly to ensure uniform roasting and avoid some pieces being undercooked or burnt.
- Use parchment paper on the baking sheet to prevent sticking and facilitate easy cleanup.
- Monitor the puff pastries starting at 18 minutes to avoid burning, as they can quickly become too dark.
- For a whole tart instead of individual tartlets, leave the puff pastry sheet intact and score a large rectangle inside leaving a half-inch perimeter, then proceed with the filling and baking as described.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
