Tomato Tartlets with Puff Pastry
These warm, flaky Tomato Tartlets with Puff Pastry feature sweet heirloom or cherry tomatoes and a creamy ricotta-Parmesan filling, making them a perfect dish for brunch, light dinners, or elegant hors d'oeuvres.
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.
Notes
Leftover tartlets can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen unbaked or baked for future use.