Looking for a delicious and easy appetizer or snack for your next gathering? These Tomato Tartlets with Puff Pastry are the perfect bite-sized treat that will impress your guests with their flavor and presentation. With a buttery puff pastry base, creamy ricotta cheese filling, and vibrant heirloom tomatoes, these tartlets are sure to be a hit at any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of flaky puff pastry, creamy ricotta cheese, and juicy tomatoes creates a mouthwatering flavor profile that will leave you craving more.
- Quick prep time: With just a few simple ingredients and minimal prep work, you can have these tartlets ready to serve in no time.
- Perfect for meal prep: These tartlets can be made in advance and stored in the refrigerator until ready to bake, making them a convenient option for meal prep or entertaining.
Ingredient Notes:
- Puff pastry: Use a sheet of high-quality puff pastry, such as Pepperidge Farm Puff Pastry, for the best results.
- Egg: Used for egg wash to give the puff pastry a golden finish.
- Whole milk ricotta cheese: Adds a creamy texture to the filling.
- Grated Parmigiano-Reggiano: Adds a nutty and savory flavor to the filling.
- Fresh basil: Provides a fresh and herbaceous element to the tartlets.
- Garlic powder and dried oregano: Seasonings that enhance the flavor of the filling.
- Mini heirloom tomatoes: Use halved mini heirloom tomatoes or substitute with cherry, grape, or regular heirloom tomatoes.
- Olive oil: Drizzle over the tomatoes before baking for added richness.
- Flaky sea salt: Sprinkle over the tartlets before serving for a finishing touch.
Step-by-Step Instructions:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet and cut it into small squares or circles.
- In a bowl, mix together the ricotta cheese, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano.
- Spread the ricotta mixture onto each puff pastry square or circle.
- Top each tartlet with halved mini heirloom tomatoes and drizzle with olive oil.
- Brush the edges of the puff pastry with egg wash.
- Bake the tartlets for 15-20 minutes or until the pastry is golden brown and crispy.
- Remove from the oven and sprinkle with flaky sea salt before serving.
Helpful Tips:
- For a variation, try adding sliced mozzarella cheese or crumbled feta on top of the ricotta mixture.
- Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the tartlets in a preheated oven at 350°F for 5-10 minutes until warmed through.
Expert Tips for the Best Results:
- Use a sharp knife to slice the tomatoes evenly for a neat presentation.
- Experiment with different herbs like thyme or rosemary for added flavor.
- Serve the tartlets warm for the best taste and texture.
Serving Suggestions:
These Tomato Tartlets with Puff Pastry pair well with a crisp white wine, such as Sauvignon Blanc, and a side salad of mixed greens with a balsamic vinaigrette dressing.
Storage and Reheating Tips:
To store, place the baked tartlets in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F for 5-10 minutes until heated through.
Frequently Asked Questions:
- Can I use store-bought puff pastry for this recipe?
Yes, using store-bought puff pastry will save you time and still yield delicious results. - Can I make these tartlets in advance?
Yes, you can assemble the tartlets ahead of time and bake them when ready to serve. - Can I freeze these tartlets?
While it is best to enjoy these tartlets fresh, you can freeze them before baking for up to 1 month. Simply bake from frozen, adding a few extra minutes to the baking time.
Conclusion:
These Tomato Tartlets with Puff Pastry are a simple yet elegant appetizer that is sure to impress your guests. With their buttery crust, creamy filling, and fresh tomatoes, they are a delightful addition to any gathering. Give this recipe a try and share your feedback with us – we’d love to hear how it turned out for you!
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Tomato Tartlets with Puff Pastry Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These delightful tomato tartlets with puff pastry are a perfect appetizer or snack for any occasion. The combination of flaky pastry, creamy ricotta, fresh tomatoes, and fragrant herbs is a burst of flavor in every bite.
Ingredients
Puff Pastry Dough:
-
- 1 8.5 oz sheet puff pastry e.g. Pepperidge Farm Puff Pastry
- 1 egg
Filling:
-
- 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 tablespoon fresh basil minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Toppings:
- ½ lb mini heirloom tomatoes halved, or cherry, grape, or regular heirloom tomatoes sliced
- 1 tablespoon olive oil
- flaky sea salt to finish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry sheet and cut it into smaller squares or circles. Place them on the prepared baking sheet.
- Make Filling: In a bowl, mix ricotta, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano until well combined.
- Assemble Tartlets: Spread the ricotta mixture onto each puff pastry square or circle. Top with tomato halves or slices, then drizzle with olive oil.
- Bake: Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the tomatoes are slightly roasted.
- Serve: Sprinkle with flaky sea salt and garnish with fresh basil leaves before serving.
Notes
- You can use any variety of tomatoes for this recipe, depending on your preference and availability.
- Feel free to add extra toppings like olives, capers, or red pepper flakes for more flavor.
Nutrition
- Serving Size: 1 tartlet
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg