Tomato Tartlets with Puff Pastry and Ricotta Recipe

If you’re in search of a fresh, effortless appetizer that’s bound to impress, these Tomato Tartlets with Puff Pastry and Ricotta Recipe are exactly what you need. There’s something so satisfying about the flaky puff pastry paired with creamy ricotta and the juicy burst from heirloom tomatoes. Every bite feels like a little celebration in your mouth, making it perfect for casual weekend brunches or elegant dinner parties.

I love how this recipe balances simplicity and flavor without demanding too much time or fancy skills. You don’t have to be a pastry chef to pull off these tartlets, and that’s part of the magic! Whether you’re whipping up a quick snack or looking to charm your guests, the Tomato Tartlets with Puff Pastry and Ricotta Recipe never disappoints.

Ingredients You’ll Need

The ingredients here might seem straightforward, but they come together in harmony to build layers of texture and flavor. Using fresh herbs and quality cheese makes all the difference, so take a little extra care with your selections.

• Puff pastry sheet: Look for a good-quality brand like Pepperidge Farm for reliable flakiness and ease of handling.
• Whole milk ricotta cheese: Creamy ricotta gives richness and balances the acidity of the tomatoes beautifully.
• Parmigiano-Reggiano: Adds a nutty, savory depth that complements the mild ricotta perfectly.
• Kosher or sea salt: Enhances all the flavors without overpowering the delicate ingredients.
• Freshly ground black pepper: Just enough to add a subtle kick.
• Fresh basil: Adds aromatic freshness—mince some into the cheese mix and save a few whole leaves for garnish.
• Garlic powder: Brings a hint of warmth without being overwhelming.
• Dried oregano: A touch of earthiness ties the herbs together nicely.
• Mini heirloom tomatoes: Or cherry, grape, or sliced regular heirlooms; their natural sweetness and juiciness shine after roasting.
• Olive oil: For brushing the tomatoes to roast tender and flavorful.
• Egg: Used as an egg wash to give the puff pastry that beautiful golden glow.
• Flaky sea salt: The finishing touch—sprinkled lightly to add bursts of crunch and flavor.

Variations

One of the things I love about this Tomato Tartlets with Puff Pastry and Ricotta Recipe is how easily you can make it your own. I’ve experimented with adding different cheeses and herbs to keep it interesting depending on the season or mood.

• Variation: Try swapping out ricotta for goat cheese for a tangier profile—I’ve done this when my fridge didn’t have ricotta, and folks loved the twist.
• Herb swap: I sometimes use thyme or rosemary instead of oregano and basil, especially in cooler months—it adds a cozy, woodsy note.
• Vegan option: Use vegan cream cheese and puff pastry made without butter. The roasting tomatoes and herbs still make it incredibly tasty.
• Make it spicy: Sprinkle some red pepper flakes on top before baking to give your tartlets a little zing.
• Whole tart: If you’re short on time or wanting a bigger statement piece, make a whole tart by leaving the puff pastry sheet intact and scoring a large rectangle for the cheese and tomato filling. It’s easier for serving a crowd!

How to Make Tomato Tartlets with Puff Pastry and Ricotta Recipe

Step 1: Prep Puff Pastry and Tomatoes

Start by heating your oven to 425°F and lining a sheet pan with parchment paper—trust me, this keeps the tartlets from sticking and helps with easy cleanup. On a clean surface, unfold your puff pastry sheet and slice it into 9 even pieces. Then, carefully score a smaller rectangle inside each piece about a quarter inch from the edges. This creates that classic puffed border you want. For the tomatoes, slice mini heirlooms in half or regular ones thinly, aiming for even slices so they roast uniformly.

Step 2: Whip Up the Ricotta Mixture and Egg Wash

In a bowl, combine your ricotta, grated Parmigiano-Reggiano, a teaspoon of salt, pepper, minced fresh basil, garlic powder, and dried oregano. Mix everything until smooth and flavor-packed. Separately, crack an egg into a small bowl and whisk it vigorously; this is your egg wash that will give the pastry those gorgeous golden edges once baked.

Step 3: Assemble the Tartlets

Arrange the puff pastry squares on your parchment-lined sheet, leaving about an inch of space between each for even cooking. Spoon roughly 1½ tablespoons of the ricotta mixture into the scored center of each pastry piece and spread it gently. Top the cheese layer generously with your sliced tomatoes, then brush the tomatoes lightly with olive oil—this helps them roast to juicy, tender perfection. Finally, brush the puff pastry edges with that golden egg wash; this step gives you that irresistible, shiny crust.

Step 4: Bake to Golden Perfection

Pop your tray in the oven and bake for about 20 minutes. Around the 10-minute mark, give the sheet a gentle turn to ensure those tartlets brown evenly. After 20 minutes, keep an eye as some ovens run hotter—starting at 18 minutes, check that your pastries don’t burn. You’ll want the edges puffed up and golden brown. Once out, let them cool on a wire rack for a few minutes to firm up before garnishing.

How to Serve Tomato Tartlets with Puff Pastry and Ricotta Recipe

Garnishes

I always add fresh whole basil leaves on top, sometimes a sprinkle of flaky sea salt, and a dash of freshly ground pepper right before serving. It adds color, an herbal pop, and just the right amount of savory crunch. Sometimes, I drizzle a little extra virgin olive oil for that silky finish.

Side Dishes

These tartlets pair beautifully with a crisp green salad with lemon vinaigrette—or even a simple arugula salad with shaved Parmesan. For a heartier meal, I like to serve them alongside a light vegetable soup or my mom’s favorite basil pesto pasta. They also make fantastic finger food for cocktail parties.

Creative Ways to Present

For parties, I’ve arranged the tartlets on a large wooden board with small ramekins of dipping sauces like balsamic reduction or pesto. Using colorful heirloom tomatoes adds visual appeal, too. Another fun idea is serving them as mini appetizers with a toothpick topped with a basil leaf for an easy grab-and-go bite.

Make Ahead and Storage

Storing Leftovers

Leftover tartlets keep well in an airtight container in the fridge for up to 2 days. I recommend placing parchment paper between layers if stacking, so they don’t stick together. The crust stays fairly crisp if you gently reheat them instead of microwaving.

Freezing

I have frozen these tartlets once after baking; I let them cool completely and froze them between parchment layers in a freezer-safe container. When ready to eat, thaw overnight in the fridge and pop them in the oven at 350°F for about 10 minutes to refresh the crispiness. Freezing before baking is possible, too, but you’ll want to bake from chilled to get that perfect puff.

Reheating

To reheat, my go-to is a 350°F oven for 8–10 minutes. This warms the filling and refreshes the pastry crispness without drying the tartlets out. Using a microwave tends to make the pastry soggy, so I avoid that method whenever possible.

FAQs

Final Thoughts

These Tomato Tartlets with Puff Pastry and Ricotta Recipe have become one of my favorite go-to recipes whenever I want something that looks fancy but is really straightforward. The combination of flaky pastry, creamy ricotta, and sweet, roasted tomatoes strikes the perfect balance of flavors and textures. I promise once you make these, you’ll find yourself returning to this recipe again and again, maybe even for a last-minute gathering or a cozy night in. Give them a try—you won’t regret it!

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