Name: Tomato Ricotta Puff Pastry Tartlets Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry); 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; 1 egg (used partially for egg wash); ½ lb mini heirloom tomatoes, halved, or cherry, grape, or regular heirloom tomatoes sliced; 1 tablespoon olive oil; Flaky sea salt to finish

If you’re looking for a snack or appetizer that feels both fancy and totally doable, I’ve got just the thing for you. This Tomato Ricotta Puff Pastry Tartlets Recipe is one of those recipes that makes your kitchen smell incredible, looks stunning on the table, and tastes like you spent hours on it — but it only takes about 30 minutes. I absolutely love how flaky the puff pastry gets combined with creamy ricotta and the juicy bite of roasted tomatoes. Stick with me, and I’ll walk you through everything you need to know to make these tartlets shine every time.

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Why You’ll Love This Recipe

Quick and Easy: You can have these gorgeous tartlets ready in just about 30 minutes — perfect for last-minute guests.
Impressively Delicious: The combination of creamy ricotta, fresh herbs, and roasted tomatoes makes every bite feel special.
Versatile and Customizable: You can easily swap out herbs or types of tomatoes to fit the season or your pantry.
Beginner-Friendly: If you’ve never worked with puff pastry before, this recipe walks you through the simple steps to get perfect results.

The image shows several square puff pastry tarts arranged close together on a white marbled surface. Each tart has a golden-brown, flaky crust with raised edges creating a border. Inside the border is a creamy white cheese layer that looks soft and smooth. On top, there are halved cherry tomatoes in red, orange, and yellow colors, slightly roasted with a light char, placed evenly. Thin strips of fresh green basil are scattered over the tomatoes, adding a fresh touch. The tarts are sprinkled with black pepper, adding small dark specks contrast to the bright colors. The lighting highlights the shiny, crisp texture of the puff pastry and the vibrant colors of the tomatoes. photo taken with an iphone --ar 2:3 --v 7 - Tomato Ricotta Puff Pastry Tartlets, easy appetizer recipes, quick snack ideas, savory tart recipes, party appetizer ideas

Ingredients You’ll Need

These ingredients come together beautifully for a fresh, flavorful tartlet. I like to use a good-quality puff pastry sheet and fresh mini heirloom tomatoes when they’re in season — it really makes a difference!

Flat lay of a fresh sheet of golden puff pastry, one whole uncracked brown egg, a small mound of creamy whole milk ricotta cheese on a simple white ceramic plate, a small white bowl filled with finely grated Parmigiano-Reggiano, a handful of bright green fresh basil leaves, a small white bowl of flaky sea salt crystals, a small white bowl of freshly ground black pepper, a few sprigs of dried oregano, a few sprigs of garlic powder in a small white bowl, a cluster of vibrant halved mini heirloom tomatoes in red, yellow, and orange hues, and a small white bowl of golden olive oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Tomato Ricotta Puff Pastry Tartlets, easy appetizer recipes, quick snack ideas, savory tart recipes, party appetizer ideas

Puff pastry sheet: Pre-made sheets work wonders and save you tons of time—just thaw it gently before using.
Egg: Used for brushing the edges to give that golden-brown finish and a bit of shine.
Whole milk ricotta cheese: Creamy and mild, ricotta is the perfect base that keeps the tartlets smooth and rich.
Parmigiano-Reggiano: Adds a nutty, savory depth that complements the ricotta.
Kosher or sea salt: Seasoning matters here—salt enhances all those fresh flavors beautifully.
Freshly ground black pepper: Freshly cracked always delivers better flavor than pre-ground.
Fresh basil: I mince some into the cheese mix and save whole leaves for garnish for that pop of fresh green.
Garlic powder: Adds subtle, warm notes without overpowering the delicate cheese and tomatoes.
Dried oregano: Brings an earthy touch that pairs wonderfully with tomatoes.
Mini heirloom tomatoes: I love their sweetness and texture; grape or cherry tomatoes work just as well if heirlooms aren’t available.
Olive oil: Brushing the tomatoes with olive oil before baking helps them roast perfectly without drying out.
Flaky sea salt: Sprinkled on at the end for a little crunch and burst of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Tomato Ricotta Puff Pastry Tartlets Recipe is how easy it is to customize. Over time, I’ve played with different herbs, cheeses, and tomatoes—so don’t hesitate to experiment and make it your own!

Cheese swaps: Goat cheese or feta add tangy richness. I tried goat cheese once, and it quickly became a family favorite for its punchier flavor.
Herb variations: Swap basil for fresh thyme or rosemary for a more woodsy note, especially in fall or winter.
Tomato alternatives: When heirlooms aren’t around, cherry or grape tomatoes work perfectly, and you can even use roasted sun-dried tomatoes for a more intense flavor.
Make it vegan: Use a plant-based ricotta and egg substitute, like aquafaba for the egg wash, and you’ve got a delicious dairy-free tartlet.

How to Make Tomato Ricotta Puff Pastry Tartlets Recipe

Step 1: Prep the Puff Pastry and Oven

Start by preheating your oven to 425°F and lining a sheet pan with parchment paper—trust me, parchment is a must to keep those tartlets from sticking and for easy cleanup. Gently thaw your puff pastry if frozen, then place it on a cutting board. Slice the sheet into nine even pieces. Here’s a small trick: use your knife to lightly score a rectangle inside each piece, leaving about a ¼ inch border—this helps the pastry puff up nicely around the edges, creating that classic tartlet look.

Step 2: Mix the Ricotta Filling and Prepare Egg Wash

In a mixing bowl, combine whole milk ricotta, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and dried oregano. Whisk it all until smooth and creamy. Separately, crack an egg into a small bowl and whisk it to create an egg wash that’ll give those puff pastry edges a lovely golden shine once baked.

Step 3: Assemble the Tartlets

Place your puff pastry rectangles on the prepared sheet pan, spacing them about an inch apart. Spoon about 1½ tablespoons of the ricotta mixture into the center rectangle on each square. Top generously with halved mini heirloom tomatoes. Next, brush the tomatoes lightly with olive oil to help them roast up juicy and glossy. Don’t forget to brush the edges of each rectangle with egg wash—this is what makes them puff and turn golden.

Step 4: Bake Until Golden and Delicious

Pop the tartlets into your preheated oven and bake for 20 minutes. Here’s something I learned the hard way: start checking at around 18 minutes because puff pastry can go from beautifully golden to burned very quickly. Halfway through baking, gently rotate the baking sheet to help the tartlets brown evenly. When done, remove from oven and let them cool on a wire rack for a few minutes before garnishing.

Once cool enough to handle, sprinkle with fresh basil leaves, flaky sea salt, and freshly ground black pepper. These final touches bring a fresh and savory finish you’ll absolutely love.

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Pro Tips for Making Tomato Ricotta Puff Pastry Tartlets Recipe

Even Tomato Slices: I always slice tomatoes evenly to make sure they roast uniformly—uneven slices can leave some undercooked.
Parchment Paper Magic: Using parchment paper not only prevents sticking but also makes cleanup a breeze—definitely my go-to hack.
Watch the Timer: Start peeking at 18 minutes; puff pastry puffs and burns fast, so keep a close eye especially the first few times you make this.
Single Large Tart Option: I’ve also made this as one big tart by leaving the pastry sheet whole and scoring a border—great for larger gatherings and less assembly.

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Tomato Ricotta Puff Pastry Tartlets Recipe - Serving

Garnishes

I love finishing these tartlets with fresh whole basil leaves and a sprinkle of flaky sea salt—it adds a lovely pop of color and a subtle salty crunch that makes every bite sing. Sometimes, I’ll add a drizzle of balsamic reduction for a sweet tang that pairs beautifully with the tomatoes.

Side Dishes

These tartlets pair wonderfully with a crisp green salad tossed in lemon vinaigrette or a simple arugula and shaved Parmesan side. If you’re serving as part of a larger meal, a bowl of soup—like tomato basil or butternut squash—makes a cozy combo.

Creative Ways to Present

For parties, I like to arrange the tartlets on a wooden board with small bowls of extra fresh herbs, olives, and dips nearby. For a brunch, they look adorable served on pastel platters with edible flowers sprinkled around. I even made mini versions for a cocktail party, and they disappeared within minutes!

Make Ahead and Storage

Storing Leftovers

If you do have leftovers (which I hope you do!), store them in an airtight container in the fridge for up to 3 days. I usually cover the tartlets with a layer of parchment paper between layers to keep them from getting soggy or sticking together.

Freezing

I’ve frozen these tartlets before with great success—just freeze them individually on a baking sheet until firm, then transfer to a freezer bag for up to a month. When you want to enjoy, thaw overnight in the fridge and reheat in the oven.

Reheating

To reheat, I pop them in a preheated oven at 350°F for 5-7 minutes. This keeps the puff pastry crisp and the cheese mixture warm without drying anything out. Microwave reheating tends to make puff pastry soggy, so I avoid that if I can.

FAQs

Can I make these tartlets ahead of time?

Absolutely! You can prepare the tartlets up to the assembly stage, then refrigerate them for a few hours before baking. Just make sure to cover them well to prevent the puff pastry from drying out. Alternatively, you can bake them completely and reheat later.
What if I don’t have fresh basil?

If fresh basil isn’t available, you can use dried basil in a pinch, but add it sparingly to avoid overpowering the filling. Fresh herbs really elevate the dish, so if you can, pick up some fresh basil or substitute with fresh oregano or thyme for a slightly different flavor profile.
Can I use frozen puff pastry?

Yes! Just be sure to thaw the puff pastry gently in the fridge overnight before using. Working with fully thawed dough ensures it’s pliable and will bake evenly.
How do I avoid soggy puff pastry bottoms?

Using parchment paper and baking on a preheated baking sheet helps a lot. Also, avoid piling too many tomatoes on the cheese mixture, as excess juice can make the pastry soggy. Brushing tomatoes lightly with olive oil before baking also helps keep them juicy but not wet.

Final Thoughts

This Tomato Ricotta Puff Pastry Tartlets Recipe has quickly become my go-to when I want something simple yet impressive. It’s one of those recipes that makes you feel like a total pro, even if you’re just starting out. Whether you’re entertaining friends or treating yourself on a quiet afternoon, these tartlets deliver big on flavor and flair without a ton of fuss. I can’t wait for you to try them — I just know your family or guests will go crazy for these as mine did!