Tomato Tartlets with Ricotta and Basil on Puff Pastry Recipe
Introduction
These Tomato Tartlets with Puff Pastry are a delightful blend of flaky crust, creamy ricotta, and fresh tomatoes. Perfect for a light appetizer or a charming snack, they are easy to prepare and impressively flavorful.
Ingredients
- 1 8.5 oz sheet puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg
- ¾ cup whole milk ricotta cheese (8 oz)
- ¼ cup grated Parmigiano-Reggiano (4 oz)
- 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
- ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tbsp olive oil
- flaky sea salt to finish
Instructions
- Step 1: Preheat the oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry on a cutting board and slice it into 9 even pieces. Use a knife to gently score rectangles inside each piece, creating about a quarter inch border around the edges.
- Step 2: In a bowl, combine the ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano. Whisk the egg in a small bowl and set aside for the egg wash.
- Step 3: Arrange the puff pastry pieces on the prepared baking sheet, leaving about 1 inch between them. Spoon and spread roughly 1½ tablespoons of the cheese mixture inside the scored center of each puff pastry piece. Top with the sliced tomatoes, brush the tomato surfaces with olive oil, and brush the edges of the pastry with the egg wash.
- Step 4: Bake for 20 minutes, turning the baking sheet halfway through, until the pastry is golden and puffed. Remove from oven and let cool on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and a sprinkle of freshly ground black pepper before serving.
Tips & Variations
- Use a mix of colorful heirloom tomatoes for a vibrant look and varied flavor.
- For extra freshness, add a drizzle of balsamic glaze just before serving.
- Substitute the ricotta with goat cheese for a tangier taste.
- If puff pastry is frozen, thaw it in the fridge overnight for best results.
Storage
Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 5 minutes to restore crispiness. They are best enjoyed fresh but can be served at room temperature as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these tartlets in advance?
Yes, you can assemble the tartlets ahead of time and keep them refrigerated for a few hours before baking. Just add the egg wash and tomatoes right before baking to keep the edges crisp and tomatoes fresh.
What can I use instead of Parmigiano-Reggiano?
If you don’t have Parmigiano-Reggiano, you can substitute with Pecorino Romano or Grana Padano for a similar flavor profile. Avoid mild cheeses as they won’t provide the same savory depth.
Print
Tomato Tartlets with Ricotta and Basil on Puff Pastry Recipe
- Total Time: 35 minutes
- Yield: 9 tartlets 1x
- Diet: Vegetarian
Description
These Tomato Tartlets with Puff Pastry are a delightful appetizer or snack featuring flaky puff pastry filled with a creamy ricotta and Parmigiano-Reggiano cheese mixture, seasoned with herbs and topped with fresh mini heirloom tomatoes. Baked to golden perfection and garnished with fresh basil and flaky sea salt, these tartlets combine vibrant flavors with an elegant presentation perfect for any occasion.
Ingredients
Puff Pastry Base
- 1 sheet (8.5 oz) puff pastry (e.g. Pepperidge Farm Puff Pastry)
- 1 egg (for egg wash)
Cheese Mixture
- ¾ cup whole milk ricotta cheese (approximately 8 oz)
- ¼ cup grated Parmigiano-Reggiano (approximately 4 oz)
- 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
Toppings
- ½ lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes sliced)
- 1 tbsp olive oil
- Flaky sea salt to finish
Instructions
- Heat oven and prepare puff pastry: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper. Place the puff pastry sheet on a cutting board and slice it into 9 even pieces. Using a knife, score a smaller rectangle inside each piece to create roughly a quarter-inch border around the edges. This will help create a puffed edge during baking.
- Make ricotta mixture and egg wash: In a medium bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Mix well until fully incorporated. In a small bowl, whisk the egg to prepare an egg wash which will be used to brush the puff pastry edges for a golden finish.
- Assemble tartlets: Place the puff pastry pieces on the prepared baking sheet, spacing them about one inch apart. Spoon approximately 1½ tablespoons of the cheese mixture onto the inner rectangle of each puff pastry piece and spread it evenly. Top each with sliced mini heirloom tomatoes. Brush the tomatoes lightly with olive oil and then carefully brush the edges of the puff pastry with the egg wash to enhance browning during baking.
- Bake: Bake the assembled tartlets in the preheated oven for 20 minutes, or until the pastry turns golden brown and crisp. Halfway through baking, rotate the baking sheet to ensure even cooking. Once done, remove the tartlets from the oven and transfer them to a wire rack to cool slightly.
- Garnish and serve: Just before serving, top each tartlet with fresh basil leaves, sprinkle with flaky sea salt, and add an extra crack of freshly ground black pepper to taste. Serve warm or at room temperature as a delicious appetizer or light snack.
Notes
- To prevent soggy pastry, ensure the tomato slices are dry or pat them with paper towels before topping the cheese mixture.
- The ricotta cheese mixture can be prepared a few hours in advance and refrigerated; make sure to bring it to room temperature before assembling.
- For a crispier crust, you can blind bake the puff pastry slightly before adding the toppings, but it’s optional.
- Substitute fresh herbs with dried if fresh basil is unavailable, but reduce the quantity as dried is more concentrated.
- These tartlets are best enjoyed the day they are made but can be reheated gently in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: tomato tartlets, puff pastry tartlets, ricotta cheese appetizers, Italian appetizers, easy puff pastry recipes, heirloom tomato tartlets, baked cheese tartlets
