Description
These Tomato Tartlets with Puff Pastry are a delightful and elegant appetizer or snack featuring flaky puff pastry filled with a creamy ricotta and Parmigiano-Reggiano mixture, topped with fresh heirloom tomatoes and fragrant herbs. Perfectly baked until golden and finished with a sprinkle of flaky sea salt and fresh basil, they offer a burst of savory flavors and a crisp, buttery texture.
Ingredients
Scale
Puff Pastry and Dough:
- 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 tablespoon fresh basil, minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Egg Wash:
- 1 egg
Toppings:
- 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 your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking. Place the puff pastry sheet on a cutting board and carefully slice it into 9 even pieces. Using a knife, lightly score a rectangle inside each piece, leaving about a quarter inch border to create a raised edge for the tartlet base.
- Make ricotta mixture and egg wash: In a mixing bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Stir thoroughly to blend the ingredients evenly. In a separate small bowl, whisk one egg to create an egg wash that will be used later to brush the edges of the pastry for a golden finish.
- Assemble tartlets: Arrange the puff pastry rectangles on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion while baking. Spoon approximately 1½ tablespoons of the cheese mixture into the inner rectangle of each puff pastry piece, spreading it evenly. Top the cheese with the halved or sliced heirloom tomatoes. Brush the tomatoes lightly with olive oil to help them roast beautifully, and then brush the edges of each pastry rectangle with the egg wash to encourage browning and shine during baking.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes until the puff pastry is puffed up and golden brown. Rotate the pan halfway through baking for even cooking. Once done, remove the tartlets from the oven and let them cool on a wire rack. Garnish with fresh whole basil leaves, sprinkle flaky sea salt, and add freshly ground black pepper before serving for an aromatic and flavorful finish.
Notes
- Storage: Store the tartlets in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the tartlets for up to 1 month. To reheat, allow thawing and warm them in the oven at 350°F for 5-7 minutes until heated through and crisp.
- Top Tips:
- Evenly slice the tomatoes to ensure they roast uniformly and release balanced moisture.
- Always use parchment paper on the baking sheet to prevent sticking and facilitate cleanup.
- Monitor the puff pastry starting at 18 minutes to avoid burning as it can brown quickly towards the end.
- To prepare a whole tart instead of individual tartlets, keep the puff pastry sheet whole and score a large rectangle with a half-inch border, then follow the same steps for assembly and baking.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
