Description
These Tomato Tartlets with Puff Pastry are a delightful appetizer or light snack featuring flaky puff pastry topped with a creamy ricotta and Parmigiano-Reggiano cheese mixture, seasoned with herbs and fragrant spices, and finished with sweet, juicy heirloom tomatoes. Baked to golden perfection, they are garnished with fresh basil and flaky sea salt for a fresh finish.
Ingredients
Scale
Puff Pastry Base
- 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 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)
Topping
- 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 the oven to 425°F (220°C) and line a sheet pan with parchment paper. Lay the puff pastry sheet on a cutting board and cut it evenly into 9 pieces. Using a knife, gently score a rectangle inside each piece, leaving about a quarter inch perimeter uncut to create a border that will puff up during baking.
- Make ricotta mixture and egg wash: In a medium bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Whisk all ingredients well until smooth and evenly mixed. In a separate small bowl, beat the egg and set it aside for the egg wash to brush on the pastry edges during assembly.
- Assemble tartlets: Arrange the puff pastry pieces on the prepared baking sheet, spacing them about 1 inch apart. Spoon approximately 1½ tablespoons of the ricotta cheese mixture centered on the inner rectangle of each pastry piece. Layer the halved or sliced tomatoes evenly over the cheese mixture. Lightly brush the tomatoes with olive oil to enhance roasting and shine. Using a pastry brush, apply the reserved egg wash on the edges of each puff pastry to ensure a golden-brown crust.
- Bake: Place the baking sheet in the preheated oven and bake the tartlets for 20 minutes until the puff pastry is crisp and golden brown, turning the baking sheet halfway through baking to promote even cooking. Remove the tartlets from the oven and cool them on a wire rack briefly. Finish by garnishing with fresh whole basil leaves, sprinkling flaky sea salt, and adding freshly ground black pepper to taste. Serve warm or at room temperature.
Notes
- Storage: Store the tartlets in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the tartlets for up to 1 month. To reheat, thaw if frozen, then warm in the oven at 350°F (175°C) for 5-7 minutes until heated through.
- Top Tips: Slice tomatoes evenly to ensure uniform roasting. Use parchment paper to prevent sticking and ease cleanup. Monitor the puff pastries closely from the 18-minute mark to avoid burning. To make a whole tart instead of individual tartlets, leave the puff pastry sheet whole and score a large rectangle around the edges to create a half-inch perimeter; proceed with the recipe as written.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
