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Delicious Tomato Tartlets with Puff Pastry on a white plate.

Tomato Tartlets with Puff Pastry

Bright, buttery, and impossibly easy, these tartlets turn humble summer tomatoes into a party-ready appetizer, ready in about 30 minutes using store-bought puff pastry and a creamy ricotta-Parmesan filling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 tartlets
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the tartlet base
  • 1 sheet 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry) Thaw in the refrigerator overnight or follow package directions.
  • 1 large egg For brushing the pastry edges.
For the ricotta-Parmesan filling
  • 3/4 cup whole milk ricotta cheese (8 oz) Drain excess whey on a fine sieve for a firmer filling.
  • 1/4 cup grated Parmigiano-Reggiano (4 oz) Grate fresh from a wedge for the best flavor.
  • 1 tsp kosher or sea salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp fresh basil (minced, plus more whole leaves for garnish)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
For the tomatoes
  • 1/2 lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced) Choose firm but ripe tomatoes.
  • 1 tbsp olive oil For brushing the tomatoes.
  • to taste flaky sea salt to finish

Method
 

Preparation
  1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Thaw the puff pastry following package directions until pliable but still cold. Slice the sheet into nine even rectangles and score a rectangle about 1/4 inch from the edges.
Make the filling
  1. In a medium bowl, combine the ricotta, grated Parmigiano-Reggiano, salt, black pepper, minced basil, garlic powder, and oregano. Whisk until smooth.
  2. In another small bowl, beat the egg lightly and reserve for brushing the pastry edges.
Assemble the tartlets
  1. Arrange the puff pastry rectangles on the prepared baking sheet. Spoon about 1½ tablespoons of the ricotta mixture into the center of each rectangle, keeping the scored border clear.
  2. Top each cheese mound with halved mini tomatoes, slightly overlapping them. Brush the tomato tops lightly with olive oil and the pastry border with the beaten egg.
Bake
  1. Bake for about 20 minutes until the pastry is deeply golden and the cheese mixture is bubbling at the edges.
  2. Let cool briefly before serving. Finish with torn basil leaves and a sprinkle of flaky sea salt.

Notes

Keep puff pastry cold until it hits the oven to maximize lift. Assemble on a parchment-lined tray, cover lightly, and chill up to 2 hours before baking.