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
Scale
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