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Tomato Tartlets with Puff Pastry

Delicious Tomato Tartlets with Puff Pastry to Impress Your Guests

These Tomato Tartlets with Puff Pastry combine flaky goodness with creamy ricotta for an irresistible appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 tartlets
Course: APPETIZERS
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tartlets
  • 8.5 oz puff pastry this flaky base is essential for that irresistible crunch.
  • 1 whole egg acts as a wash for a golden, shiny finish on your tartlets.
For the Filling
  • ¾ cup whole milk ricotta cheese creamy and rich, it pairs perfectly with the tomatoes and herbs.
  • ¼ cup grated Parmigiano-Reggiano adds a depth of flavor that complements the freshness of the dish.
  • 1 teaspoon kosher or sea salt essential to season the ricotta mixture just right.
  • 1 teaspoon freshly ground black pepper for a subtle kick that enhances the savory profile.
  • 3 tablespoons fresh basil, minced brings a fragrant, herbaceous note to the filling.
  • 1 teaspoon garlic powder adds a warm undertone to the overall flavor.
  • 1 teaspoon dried oregano a classic herb that perfectly complements the tomatoes.
For the Topping
  • ½ lb mini heirloom tomatoes, halved these juicy gems are the star of your Tomato Tartlets.
  • 1 tablespoon olive oil drizzled for added richness and to help the tomatoes roast beautifully.
  • Flaky sea salt to finish a sprinkle just before serving elevates the flavors to new heights.

Equipment

  • baking sheet
  • mixing bowl
  • Oven

Method
 

Preparation
  1. Preheat your oven according to the instructions on the puff pastry package.
  2. Gently roll out the puff pastry on a clean surface and place it on a baking sheet.
  3. In a mixing bowl, combine the whole milk ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced basil, garlic powder, and dried oregano. Stir until creamy.
  4. Spread the ricotta filling evenly over the puff pastry, leaving a small border around the edges.
  5. Arrange the halved mini heirloom tomatoes on top of the ricotta mixture, cut side up.
  6. Lightly drizzle olive oil over the tomatoes and sprinkle with flaky sea salt.
  7. Place your baking sheet in the oven and bake according to the puff pastry package instructions until golden brown.
  8. Once baked, remove the tartlets from the oven and garnish with whole basil leaves.

Nutrition

Serving: 1tartletCalories: 220kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Serve warm for the best flavor experience. Keep puff pastry chilled before rolling for a light texture.

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