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Tomato Tartlets with Puff Pastry

These Tomato Tartlets with Puff Pastry are quick to make and deliver a satisfying mix of textures from flaky pastry, creamy ricotta, savory Parmigiano-Reggiano, and sweet roasted tomatoes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 tartlets
Course: Appetizer, Lunch, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Tartlets
  • 1 sheet 8.5 oz sheet puff pastry The vehicle for everything else, offering lightness and crunch.
  • 1 large egg Used as an egg wash for a glossy finish.
  • ¾ cup whole milk ricotta cheese Provides creamy body without being dense.
  • ¼ cup grated Parmigiano-Reggiano Adds savory flavor and richness.
  • 1 tsp kosher or sea salt Basic seasoning to enhance flavors.
  • 1 tsp freshly ground black pepper Brings out the tomatoes' sweetness.
  • 3 tbsp fresh basil (minced, plus more whole leaves for garnish) Offers lift and freshness.
  • 1 tsp garlic powder Adds depth of flavor.
  • 1 tsp dried oregano Supports the overall flavor profile.
  • ½ lb mini heirloom tomatoes (halved, or cherry, grape, or regular heirloom tomatoes sliced) The star ingredient; ripe tomatoes bring sweetness.
  • 1 tbsp olive oil Helps tomatoes roast and stay juicy.
  • to taste flaky sea salt A finishing touch for added texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Slice the puff pastry into 9 even pieces, creating a quarter inch perimeter.
  3. In a bowl, combine ricotta, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano.
  4. Whisk an egg in a small bowl and set aside for the egg wash.
Assembly
  1. Place the puff pastry on the baking sheet 1 inch apart.
  2. Spoon and spread roughly 1½ tablespoons of the cheese mixture onto each puff pastry piece.
  3. Top with sliced tomatoes, brush the tomatoes with olive oil, and the edges of each puff pastry with egg wash.
Baking
  1. Bake for 20 minutes until golden, rotating the baking sheet halfway through.
  2. Cool on a wire rack and top with fresh basil, flaky sea salt, and freshly ground pepper before serving.

Notes

Store finished tartlets in an airtight container in the refrigerator and consume within 24-48 hours. They can be reheated in a 350°F oven for 8-10 minutes.