There’s something undeniably cozy about a warm, flaky tart straight from the oven — and these Tomato Tartlets with Puff Pastry strike the perfect balance between seasonal brightness and comforting richness. Using sweet, juicy heirloom or cherry tomatoes at their peak and a creamy ricotta-Parmesan filling, these tartlets showcase the best of summer produce while staying impressively simple to make. Whether you’re hosting a casual brunch, looking for a light weeknight dinner, or assembling elegant hors d’oeuvres, these tartlets are a reliable crowd-pleaser. If you enjoy homey, from-scratch dishes that come together quickly, you’ll love how versatile and satisfying this recipe is — and it pairs beautifully with a crisp salad or a bowl of soup like a soothing chicken noodle soup.
Ingredients & Equipment
Below is everything you need to make 9 delightful Tomato Tartlets with Puff Pastry. Exact ingredient measurements are listed so you can pull this together with ease.
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano (4 oz)
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp fresh basil (minced, plus more whole leaves for garnish)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tbsp olive oil
- Flaky sea salt to finish
Helpful notes:
- If your puff pastry is frozen, thaw it in the refrigerator overnight or on the counter for 20–30 minutes until pliable but still cool.
- Whole-milk ricotta keeps the filling creamy; if you prefer tang, substitute part of the ricotta with goat cheese or mascarpone.
- Mini heirloom tomatoes provide color and flavor variety — but cherry or grape tomatoes work just as well.
Recommended tools:
- Baking sheet(s) lined with parchment paper
- Sharp knife or pizza cutter (for slicing pastry)
- Mixing bowls and whisk
- Pastry brush (for egg wash)
- Wire cooling rack
- Optional: blender or food processor if you prefer an ultra-smooth ricotta mixture; thermometer to check oven accuracy
If you enjoy pairing baked fruit or simple desserts with savory tarts, consider a seasonal dessert like these baked pears with feta, honey, and cranberries for an elegant finish to your meal.
Step-by-Step Instructions (with tips)
1. Heat oven and prepare puff pastry
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Lightly flour a cutting board and place the thawed puff pastry sheet on it. Using a sharp knife or a pizza cutter, slice the pastry into 9 even pieces — three rows of three works well for a standard 8.5 oz sheet. In the center of each rectangle, score a smaller rectangle about a quarter-inch from the edge; be careful not to cut all the way through. This creates a raised border that will puff up and frame your filling.
Tip: For perfectly even tartlets, use a ruler or a template. Keep the puff pastry chilled until you’re ready to assemble to avoid tearing or squishing.
2. Make ricotta mixture and egg wash
In a medium bowl, combine ¾ cup whole milk ricotta, ¼ cup grated Parmigiano-Reggiano, 1 tsp kosher or sea salt, 1 tsp freshly ground black pepper, 3 tbsp minced fresh basil, 1 tsp garlic powder, and 1 tsp dried oregano. Stir until smooth and well incorporated — use a whisk or a fork. Taste and adjust seasoning if needed.
In a small bowl, whisk the egg briefly to make an egg wash; set aside. This will give the tart edges a beautiful golden sheen when baked.
Tip: If your ricotta is watery, drain it in a fine mesh sieve for 10–15 minutes before mixing to avoid soggy pastry.
3. Assemble tartlets
Arrange the scored puff pastry rectangles on the lined baking sheet with about 1 inch of space between each one. Spoon roughly 1½ tablespoons of the ricotta-Parmesan mixture into the inner rectangle of each piece. Spread it gently to leave a small border around the edges.
Top each cheese-filled center with sliced tomatoes. If using mini heirlooms or cherry tomatoes, place them cut-side up; if using larger tomatoes, arrange thin slices loosely so they overlap attractively but don’t cover the pastry edges.
Brush the exposed tomato surfaces lightly with 1 tbsp olive oil. Then use the egg wash to brush the exposed outer edges of the puff pastry, avoiding the cheese mixture to prevent burn spots.
Tip: For added flavor, sprinkle a pinch of dried oregano or a light drizzle of balsamic reduction over the tomatoes before baking. If you love garlic, add a small pinch of minced fresh garlic to the ricotta mixture.
4. Bake
Place the pan in the preheated oven and bake for about 20 minutes, or until the pastry is golden and puffed and the tomatoes are tender. Rotate the baking sheet halfway through to ensure even browning. Ovens vary, so start checking at 18 minutes to avoid over-browning.
Remove the tartlets from the oven and transfer them to a wire rack to cool for a few minutes. Finish with a scattering of whole basil leaves, a sprinkle of flaky sea salt, and a final crack of black pepper before serving.
Tip: If you’d prefer roasted tomatoes, toss halved tomatoes with a little olive oil, salt, and pepper and roast on a separate pan at 400°F for 12–15 minutes until caramelized, then place on the assembled tarts before finishing the bake for a deeper flavor.
Variations and flavor suggestions
- Cheese swap: Substitute part or all of the ricotta with goat cheese (for tang) or mascarpone (for extra richness).
- Herb swaps: Use thyme, oregano, or chives instead of basil for different herbal profiles.
- Add-ins: Caramelized onions, a smear of pesto under the ricotta, or a sprinkle of red pepper flakes for heat.
- Roasted vs. fresh tomatoes: Roasted tomatoes concentrate sweetness and add depth; fresh tomatoes are bright and juicy. Try both depending on seasonality.
- Make them vegetarian-friendly by adding sautéed mushrooms or spinach to the ricotta mixture.
Storage, Freezing & Make-Ahead Tips
Leftover tartlets keep well if stored properly. Here’s how to make the most of them:
- Short-term storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp the pastry again; avoid the microwave if you want to preserve flakiness.
- Freezing unbaked tartlets: Assemble the tartlets on a parchment-lined tray and freeze until firm (about 1–2 hours). Once frozen, transfer to a freezer-safe bag or container and freeze for up to 1 month. Bake from frozen, adding 5–8 minutes to the bake time and keep an eye on browning.
- Freezing baked tartlets: Freeze fully baked tartlets in a single layer on a tray. Once solid, wrap individually in plastic wrap and store in a freezer bag for up to 1 month. Reheat in a 350°F oven from frozen until warmed through.
- Make-ahead options: Prepare the ricotta mixture a day in advance and keep chilled. Slice tomatoes and store separately. On the day you plan to serve, assemble and bake for maximum texture.
For another cozy dish that reheats nicely and pairs well with these tartlets, try this hearty creamy bean soup with kielbasa as a satisfying accompaniment.
How to Use / Serve This Dish
These Tomato Tartlets with Puff Pastry are wonderfully versatile. Here are a few serving ideas and pairings to inspire you:
- Brunch spread: Serve warm with a mixed greens salad, scrambled eggs, and a pitcher of iced tea.
- Light dinner: Pair with a crisp green salad, roasted vegetables, or a simple grain salad (quinoa or farro).
- Appetizers: Make mini versions for a party — cut the puff pastry into smaller squares and make two-bite tartlets.
- Wine pairing: A chilled Sauvignon Blanc, a light Pinot Grigio, or a young rosé complements the freshness of the tomatoes and basil.
- Finishing touches: Drizzle a little balsamic glaze or pesto over the tartlets just before serving for an elegant touch.
FAQ
1. Can I make these tartlets gluten-free?
Traditional puff pastry contains gluten, so to make a gluten-free version you’ll need a GF puff pastry available at specialty stores or make a gluten-free crust from scratch (e.g., a savory galette crust using almond or oat flour). Keep in mind texture and rise will differ from classic puff pastry.
2. What can I substitute for ricotta or Parmigiano-Reggiano?
If you don’t have ricotta, soft cheeses like goat cheese, mascarpone, or even full-fat cream cheese can be used; adjust quantities to taste. For Parmigiano-Reggiano, try Pecorino Romano or a sharp Grana Padano. Use cheeses you enjoy — the flavors will subtly change but remain delicious.
3. My puff pastry collapsed — what went wrong?
Common causes include working with pastry that’s too warm, over-handling, or cutting through the pastry border. Keep the pastry chilled until assembly, avoid cutting all the way through the edges, and don’t overload the center with wet ingredients. A short blast in a hot oven helps the layers puff up quickly.
4. Can I make these vegan?
To make vegan tartlets, use vegan puff pastry (many brands offer it), swap ricotta for a vegan cashew-based ricotta or silken tofu blended with nutritional yeast and lemon, and replace the egg wash with a plant-based milk (oat or soy) mixed with a little maple syrup for color. Flavor profiles will be different but still tasty.
Conclusion
Tomato Tartlets with Puff Pastry are a celebration of seasonal tomatoes and simple, comforting ingredients. They’re quick enough for weeknights, elegant enough for guests, and flexible enough for endless variations — from roasting tomatoes for concentrated sweetness to swapping in goat cheese for more tang. If you try this recipe, I’d love to hear how you customized it and what you paired it with. For inspiration and similar takes on tomato and puff pastry tarts, check out this delightful version from Tomato Tartlets with Puff Pastry • The Heirloom Pantry, a cheesy heirloom tomato variant at Cheesy Heirloom Tomato Tarts with Puff Pastry | PWWB, and a compact mini-tart tutorial at Mini Tomato Tarts Recipe with Puff Pastry – Tara Teaspoon. Give these tartlets a try this season — then share the warmth with friends and family.
Tomato Tartlets with Puff Pastry
Ingredients
Puff Pastry
- 1 sheet 8.5 oz sheet puff pastry e.g. Pepperidge Farm Puff Pastry
- 1 large egg for egg wash
Cheese Filling
- ¾ cup whole milk ricotta cheese 8 oz
- ¼ cup grated Parmigiano-Reggiano 4 oz
Seasonings and Herbs
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp fresh basil minced, plus more for garnish
- 1 tsp garlic powder
- 1 tsp dried oregano
Tomatoes
- ½ lb mini heirloom tomatoes halved or cherry, grape, or regular heirloom tomatoes sliced
Finishing Touches
- 1 tbsp olive oil for brushing on the tomatoes
- to taste Flaky sea salt to finish
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly flour a cutting board and place the thawed puff pastry sheet on it.
- Slice the pastry into 9 even pieces, scoring a smaller rectangle in the center of each to create a raised border.
Make Filling
- In a medium bowl, stir together the ricotta, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano until smooth.
- In a separate small bowl, whisk the egg briefly to create the egg wash.
Assemble Tartlets
- Arrange the puff pastry rectangles on the lined sheet, spooning the ricotta mixture into each inner rectangle and topping with sliced tomatoes.
- Brush the tomato surfaces with olive oil and the pastry edges with egg wash.
Bake
- Bake in the preheated oven for about 20 minutes, or until golden and puffed.
- Remove from oven, cool slightly, and garnish with basil leaves and flaky sea salt.
