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Tomato Tartlets with Ricotta and Basil on Puff Pastry Recipe

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4.3 from 36 reviews

These Tomato Tartlets with Puff Pastry are a delightful and elegant appetizer perfect for any occasion. Crisp, flaky puff pastry squares are filled with a rich ricotta and Parmigiano-Reggiano cheese mixture, topped with vibrant mini heirloom tomatoes, and seasoned with fresh herbs and spices. Baked to golden perfection and finished with fresh basil and flaky sea salt, these tartlets bring together creamy, savory, and fresh flavors in every bite.

  • Total Time: 30 minutes
  • Yield: 9 tartlets

Ingredients

Puff Pastry Base

  • 1 8.5 oz sheet puff pastry
  • 1 egg (for egg wash)

Cheese Filling

  • ¾ cup whole milk ricotta cheese (8 oz)
  • ¼ cup grated Parmigiano-Reggiano cheese (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

Tomatoes and Topping

  • ½ lb mini heirloom tomatoes, halved (or cherry, grape, or sliced regular heirloom tomatoes)
  • 1 tbsp olive oil
  • Flaky sea salt to finish

Instructions

  1. Heat oven and prepare puff pastry: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the puff pastry on a cutting board and carefully slice it into 9 even squares. Use a knife to score a smaller rectangle inside each square, about a quarter-inch from the edges, being careful not to cut all the way through to create a raised border.
  2. Make ricotta mixture and egg wash: In a mixing bowl, combine the whole milk ricotta, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. Mix well until all ingredients are evenly incorporated. In a separate small bowl, whisk the egg to make an egg wash and set aside for later use.
  3. Assemble tartlets: Arrange the scored puff pastry squares on the prepared baking sheet, spacing them about an inch apart. Spoon approximately 1½ tablespoons of the cheese mixture into the inner rectangle of each pastry square. Top the cheese with the halved or sliced mini heirloom tomatoes. Brush the tomatoes lightly with olive oil, then carefully brush the exposed edges of the puff pastry with the egg wash to promote browning and shine.
  4. Bake: Place the tartlets in the preheated oven and bake for 20 minutes, turning the baking sheet halfway through the cooking time to ensure even browning. Bake until the puff pastry is golden and puffed. Remove from the oven and transfer the tartlets to a wire rack to cool slightly.
  5. Finish and serve: Garnish the cooled tartlets with fresh whole basil leaves, sprinkle flaky sea salt and freshly ground black pepper over the top to taste. Serve warm or at room temperature as a perfect appetizer or light snack.

Notes

  • Ensure not to cut through the puff pastry completely when scoring the inner rectangle so that it creates a raised border to hold the filling.
  • If using regular tomatoes, slice them thinly to avoid excess moisture making the pastry soggy.
  • For a dairy-free option, substitute ricotta with a plant-based cheese alternative and omit Parmigiano-Reggiano.
  • These tartlets can be prepared ahead of time and baked just before serving for convenient entertaining.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in the oven to maintain crispiness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/tomato-tartlets-with-ricotta-and-basil-on-puff-pastry-recipe/