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These flaky tomato tartlets are a favorite when I want something impressive but quick. Made with puff pastry, ricotta, fresh basil, and juicy heirloom tomatoes, they work beautifully as an appetizer or a light lunch that feels special without much fuss.
I first tried this recipe when I needed a party snack at the last minute. The combination of creamy cheese and fresh tomatoes made it an instant hit that I have made many times since.
Ingredients
- Puff pastry sheet: offers that irresistible flaky crunch. Opt for high-quality frozen pastry and thaw it completely before slicing
- Egg: acts as an egg wash to give the edges a lovely golden color and shine
- Whole milk ricotta cheese: brings a creamy mild tang that balances the savory elements. Choose fresh ricotta for best texture
- Parmigiano-Reggiano: adds nuttiness and depth. Look for a fairly aged chunk to grate fresh
- Kosher or sea salt: works better than table salt to enhance flavors without being harsh
- Fresh basil: gives a bright herbal note. Mince the leaves finely and save some whole for garnish
- Garlic powder and dried oregano: add subtle, earthy undertones without overpowering
- Mini heirloom tomatoes: provide a burst of sweetness and juiciness with vibrant colors. Select ripe but firm tomatoes so they hold up to baking
- Olive oil: to lightly brush on the tomatoes, helping them roast nicely and keeping the pastry from sogginess
- Flaky sea salt: to finish adds a delicate crunch and seasoning on top
Instructions
- Build The Foundation:
- Preheat your oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Carefully lay out the puff pastry on a cutting board and cut into 9 equal rectangles. Within each rectangle, gently score a smaller rectangle about a quarter inch inside the edges without cutting all the way through. This scored border helps create a raised crust when baked.
- Mix The Cheese Filling:
- In a mixing bowl combine the whole milk ricotta, grated Parmigiano-Reggiano, salt, pepper, minced fresh basil, garlic powder, and dried oregano. Whisk these gently so everything is combined but the texture stays creamy and not too runny. Crack the egg into a small bowl and whisk lightly for the egg wash step later.
- Assemble The Tartlets:
- Place the puff pastry rectangles spaced about an inch apart on your prepared baking sheet. Using a spoon, dollop approximately one and a half tablespoons of the cheese mixture onto the center section inside the scored border of each rectangle. Arrange the halved mini heirloom tomatoes on top of the cheese. Brush each tomato and the exposed puff pastry border with olive oil and then carefully paint the puff pastry edges with the egg wash to help them brown beautifully.
- Bake To Perfection:
- Slide the tray into the hot oven and bake for 20 minutes. About halfway through baking turn the sheet for even color and flakiness. You want the pastry golden and puffed and the tomatoes soft but still visibly vibrant.
- Final Touches:
- Once out of the oven place the tartlets on a wire rack to cool slightly so the crust stays crisp. Add a sprinkle of flaky sea salt, a little freshly ground black pepper, and garnish with whole fresh basil leaves for a burst of aroma and color before serving.
I love how the sweet fresh tomatoes balance the creamy ricotta and salty Parmigiano Reggiano. This tartlet reminds me of lazy weekend lunches shared with friends when time in the kitchen feels relaxed but purposeful.
Storage Tips
These tartlets keep well in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven to refresh the crispness of the puff pastry. Make sure to let them cool fully before storing to prevent sogginess.
Ingredient Swaps
Feel free to swap ricotta for goat cheese for a tangier bite. Fresh thyme can replace basil for a different herbal profile that pairs well with tomatoes. Cherry tomatoes are a fine alternative if mini heirlooms are unavailable.
Serving Ideas
Serve these tartlets warm with a light green salad and a crisp white wine for a simple but elegant meal. They also make wonderful finger food for parties alongside olives and charcuterie.
These tartlets are quick to make yet look elegant on any table. Perfect for both casual and special occasions.
Frequently Asked Recipe Questions
- → What type of puff pastry works best?
Use high-quality, thawed puff pastry sheets that bake up light and flaky for the best texture and rise.
- → Can I substitute the ricotta cheese?
Yes, a mild fresh cheese like mascarpone or cream cheese works but ricotta provides a light, creamy texture.
- → How can I prevent the pastry edges from burning?
Brush the edges with an egg wash before baking to promote even browning and help edges crisp without burning.
- → Is it necessary to slice the tomatoes small?
Halved mini heirloom tomatoes work best as they release less moisture, keeping the pastry crisp while cooking.
- → Can the tartlets be prepared ahead of time?
Yes, assemble them in advance and bake just before serving to retain maximum freshness and flakiness.