Tomato Puff Pastry Tartlets (Printable Version)
Flaky puff pastry tartlets topped with ricotta, tomatoes, basil, and Parmigiano, perfect for an appetizer or light lunch.
# Ingredients Required:
→ Pastry
01 -
240 g puff pastry sheet
02 -
1 large egg
→ Cheese Mixture
03 -
225 g whole milk ricotta cheese
04 -
30 g grated Parmigiano-Reggiano
→ Seasonings
05 -
1 tsp kosher or sea salt
06 -
1 tsp freshly ground black pepper
07 -
3 tbsp minced fresh basil
08 -
1 tsp garlic powder
09 -
1 tsp dried oregano
→ Vegetables & Oils
10 -
225 g mini heirloom tomatoes, halved
11 -
15 ml olive oil
→ Garnish
12 -
Flaky sea salt to finish
13 -
Fresh whole basil leaves for garnish
# Guide to Cooking:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper. Place puff pastry on a cutting board and cut into 9 equal rectangles. Score a quarter-inch perimeter inside each piece without cutting through to create a border.
02 -
In a bowl, combine ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and dried oregano. In a separate bowl, whisk the egg for egg wash and set aside.
03 -
Arrange pastry rectangles on the prepared sheet, spacing approximately 2.5 cm apart. Spoon about 22 g of cheese mixture into the inner rectangle of each piece. Layer halved tomatoes on top, brush tomatoes with olive oil, then brush pastry edges with egg wash.
04 -
Bake in the preheated oven for 20 minutes until the pastry is golden brown, rotating the baking sheet halfway to ensure even baking. Remove and cool on a wire rack.
05 -
Sprinkle fresh whole basil leaves, flaky sea salt, and freshly ground black pepper over the tartlets before serving.
# Extra Suggestions:
01 -
Use high-quality puff pastry and fresh, ripe tomatoes for optimal flavor and texture. Tartlets can be assembled in advance and baked just before serving.