Description
These Tomato Tartlets with Puff Pastry are an elegant and easy appetizer featuring flaky puff pastry topped with a creamy ricotta and Parmesan mixture, fresh heirloom tomatoes, and fragrant herbs. Perfectly baked to golden perfection, they make a delightful snack or party treat with a burst of fresh, savory flavor.
Ingredients
Scale
Puff Pastry and Egg Wash
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg
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
Toppings and Finish
- 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 and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice into 9 even pieces. Using a knife, score a quarter-inch perimeter rectangle inside each piece, creating an inner border for the filling.
- Make ricotta mixture and egg wash: In a bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, black pepper, minced basil, garlic powder, and dried oregano. Whisk together until smooth. In a separate small bowl, whisk the egg to create an egg wash, setting it aside for later.
- Assemble tartlets: Arrange the puff pastry pieces on the baking sheet about one inch apart. Spoon roughly 1½ tablespoons of the ricotta cheese mixture inside the inner rectangle scored on each piece. Top each with the sliced heirloom tomatoes. Brush the tomatoes with olive oil and carefully brush the edges of each puff pastry piece with the egg wash to help them brown beautifully during baking.
- Bake: Place the baking sheet into the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden. Turn the baking sheet halfway through cooking for even baking. Remove tartlets from the oven and let cool on a wire rack. Garnish with additional fresh basil leaves, sprinkle with flaky sea salt and freshly ground black pepper before serving.
Notes
- Slice the tomatoes evenly to ensure they roast uniformly and cook at the same rate.
- Use parchment paper to prevent the tartlets from sticking to the baking sheet, facilitating easier cleanup.
- Monitor the tartlets starting at 18 minutes to prevent burning, as puff pastry can brown quickly.
- To make a single whole tart instead of individual tartlets, keep the puff pastry sheet whole, score a large rectangle inside creating a half-inch perimeter, and proceed with the assembly and baking steps similarly.
