Tomato Ricotta Puff Pastry Tartlets Recipe

If you’re on the lookout for a simple-yet-impressive appetizer or snack, I want to share a recipe that I absolutely love – my Tomato Ricotta Puff Pastry Tartlets Recipe. These little beauties come together quickly, burst with fresh flavor, and have this gorgeous flaky puff pastry base that everyone always raves about. Whether you’re hosting friends or craving a cozy homemade bite, these tartlets hit just the right spot – trust me, you’re going to want to keep this recipe handy!

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Ingredients You’ll Need

The ingredients here are straightforward and readily available, but they really do the heavy lifting on flavor. I always recommend using fresh basil and good-quality ricotta for that creamy texture that makes these tartlets so dreamy.

• Puff pastry sheet: The foundation of these tartlets; I love using store-bought sheets like Pepperidge Farm for convenience and great puff.
• Egg: Used for egg wash, it gives the pastry edges that beautiful golden sheen.
• Whole milk ricotta cheese: Creamy and mild, it pairs perfectly with the tomatoes and herbs.
• Parmigiano-Reggiano cheese: Adds a nutty umami kick; freshly grated is best.
• Kosher or sea salt: For seasoning the cheese mixture and finishing the tartlets.
• Freshly ground black pepper: Adds a subtle heat and depth.
• Fresh basil: Minced for mixing and whole leaves to garnish, providing a fresh, herbal note.
• Garlic powder: A subtle kick that enhances the savory profile.
• Dried oregano: Brings warmth and complexity to the ricotta filling.
• Mini heirloom tomatoes: Or cherry tomatoes; slicing them evenly helps them roast nicely.
• Olive oil: Brush the tomatoes for roasting and to add richness.
• Flaky sea salt: For finishing and giving that satisfying crunch and flavor pop.

Variations

I love how flexible this Tomato Ricotta Puff Pastry Tartlets Recipe is. Over time, I’ve found a few ways to switch it up depending on what flavors or diet needs I’m going for. Don’t hesitate to get creative with it!

• Spinach and artichoke variation: I sometimes swap out the tomato topping for sautéed spinach and chopped artichokes mixed into the ricotta blend—it’s a total crowd-pleaser.
• Gluten-free option: Use gluten-free puff pastry sheets available at specialty stores to make this recipe work for gluten sensitivities.
• Vegan twist: Experiment with dairy-free ricotta and vegan puff pastry, plus substitute the egg wash with a mix of plant milk and olive oil.
• Whole tart instead of tartlets: I’ve made a big rectangular tart by not cutting the puff pastry into pieces—great when you want a showstopper centerpiece.

How to Make Tomato Ricotta Puff Pastry Tartlets Recipe

Step 1: Preheat and Prep the Puff Pastry

Start by preheating your oven to 425°F (220°C) and line a baking pan with parchment paper to keep things from sticking—a game changer! Place your puff pastry sheet on a cutting board and cut it into 9 evenly sized pieces. Then, carefully score each piece with a knife about a quarter inch inside the edges to create a border—this little trick helps the edges puff up nicely and keep the filling contained. I usually don’t cut all the way through, just enough to mark the edges.

Step 2: Mix Up the Ricotta Filling

Grab a bowl and combine your whole milk ricotta, freshly grated Parmigiano-Reggiano, kosher salt, cracked black pepper, minced fresh basil, garlic powder, and dried oregano. I like to whisk them until smooth—this ensures every bite is perfectly seasoned and creamy. While you’re at it, crack an egg into a small dish and whisk it; you’ll use this egg wash later to give the pastry edges that stunning golden crust.

Step 3: Assemble Your Tartlets

Place the puff pastry rectangles spaced about an inch apart on your lined baking sheet. Spoon roughly 1½ tablespoons of the ricotta mixture inside the scored border of each piece. Make sure you don’t overload them or the filling might spill out when they bake. On top of the ricotta, layer your halved mini heirloom tomatoes (or cherry tomatoes, sliced evenly). Next, give the tomatoes a light brush with olive oil to help them roast beautifully and prevent drying out. Finally, brush the exposed puff pastry edges with your prepared egg wash—this golden touch is what makes the tartlets look so irresistible.

Step 4: Bake Until Golden Perfection

Pop the tartlets in your preheated oven and bake for about 20 minutes. I’ve found that checking around the 18-minute mark is key because puff pastry can go from perfect to overdone quickly. You want that flaky golden crust with the cheese mixture bubbling slightly and the tomatoes starting to caramelize. Don’t forget to turn the baking sheet halfway through baking for even browning. Once baked, transfer them to a wire rack and let them cool a bit before finishing with fresh basil leaves, flaky sea salt, and a pinch of freshly ground black pepper for that extra flavor pop.

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Garnishes

I love garnishing these tartlets with fresh whole basil leaves right before serving—it adds bright color and that fresh herbal touch that pairs so well with tomato and cheese. A sprinkle of flaky sea salt finishes them off with a lovely crunch and flavor boost. Sometimes, I add a drizzle of balsamic glaze if I want that sweet tangy contrast, and honestly, it feels so fancy without the effort.

Side Dishes

These tartlets are perfect on their own, but I often serve them alongside a simple green salad dressed with lemon vinaigrette or alongside some roasted veggies. When entertaining, they’ll pair beautifully with a fresh caprese salad or a chilled white wine like Sauvignon Blanc for a light, fresh combo.

Creative Ways to Present

For parties, I like arranging the tartlets on a long wooden board with clusters of fresh basil, lemon wedges, and even some colorful olives scattered around—it turns the whole thing into a rustic, inviting spread. If you’re making a whole tart instead, slicing it into squares and serving with small dollops of pesto on top elevates the presentation. Kids love making little faces on their tartlets with extra tomato slices or basil!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the refrigerator where they keep well for up to 3 days. Just be sure to cool them completely before refrigerating so the puff pastry stays at its flakiest.

Freezing

I’ve had good luck freezing these tartlets when covered tightly or stored in a freezer-safe container for up to a month. To freeze, I bake them fully, cool completely, and then freeze individually wrapped. This way, you can grab a couple for a quick snack or unexpected guests.

Reheating

To reheat, I let the tartlets thaw in the fridge if frozen, then pop them in a 350°F oven for 5-7 minutes. This brings back that delicious crispiness of the puff pastry and warms the cheese filling without drying out the tomatoes.

FAQs

Final Thoughts

This Tomato Ricotta Puff Pastry Tartlets Recipe is one of those kitchen wins that never fails to impress without demanding too much time or fancy skills. I still remember the first time I whipped them up for a casual gathering—everyone was sneaking second and third pieces! You’re going to enjoy how effortless and rewarding this recipe is. So go ahead, treat yourself and your loved ones to these flaky, cheesy, tomato-bursting tartlets. I promise they’ll become a staple in your recipe rotation just like they did in mine!

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