Tomato Tartlets with Puff Pastry

These savory tomato tartlets with puff pastry are always a crowd-pleaser when I want something elegant yet effortless in the kitchen. Buttery layers of pastry meet a pillowy ricotta filling and juicy roasted tomatoes—ideal as a light lunch, dinner starter, or put out for guests to nibble with drinks.

Every time I bake these for a picnic or a dinner party, not a single tartlet is left behind. They look impressive but could not be simpler to pull together on busy days.

What You'll Need

• Puff pastry dough: It brings crisp layers for a bakery-style bite look for all-butter if you can find it
• Egg: This provides a lovely golden color and helps with puffing up
• Whole milk ricotta cheese: Creamy and rich choose one with a smooth texture for best results
• Parmigiano-Reggiano: Bold salty flavor and adds depth be sure to use freshly grated if possible for more punch
• Kosher or sea salt: Essential for balancing the sweet acidity of the tomatoes
• Freshly ground black pepper: For subtle heat and aroma always grind it fresh
• Fresh basil: Fragrant herbal zing pick bright green leaves for max flavor
• Garlic powder: Lets the ricotta filling sing without any harsh notes make sure your garlic powder is fresh
• Dried oregano: Earthy warmth that compliments tomatoes well use a high-quality dried oregano for more fragrance
• Mini or heirloom tomatoes: They roast beautifully and bring bursts of color choose firm ripe tomatoes for best results
• Olive oil: Rounds out the flavors and helps tomatoes roast to perfection use extra virgin for clean taste
• Flaky sea salt: Finishes each tartlet with a bit of crunch and salinity

How to Make It

Prepare the Oven:

Make sure to preheat your oven to four hundred degrees Fahrenheit set up a baking sheet with parchment so nothing sticks

Shape the Pastry:

Roll your puff pastry sheet gently on a lightly floured surface use a sharp knife or cookie cutter to create even squares or circles place these spaced apart on the baking sheet

Mix the Filling:

In a medium bowl blend the ricotta Parmigiano-Reggiano salt pepper chopped basil garlic powder and oregano stir until completely smooth and flecked with green herbs

Assemble the Tartlets:

Spread about a tablespoon of the ricotta mix onto each pastry leaving a small border arrange sliced tomatoes over the cheese layer and drizzle lightly with olive oil

Bake to Perfection:

Place the tray in your hot oven and bake for fifteen to twenty minutes keep an eye for that golden flaky crust and gently roasted tomatoes

Finish and Serve:

Once the tartlets are out sprinkle flaky sea salt over the top and scatter fresh basil leaves on each for a pop of color and flavor serve warm or at room temp

Parmigiano-Reggiano is the star for me every time it turns even basic ricotta into something guests rave about. My kids love making these little tartlets together and take pride in arranging the tomato slices exactly how they want.

Storage Tips

Store any leftover tartlets in an airtight container in the fridge for up to two days. If you want to reheat simply pop them into a hot oven for a few minutes to crisp up the pastry again. Avoid microwaving the tartlets to keep the crust flaky.

Ingredient Substitutions

Swap goat cheese for ricotta if you like a tangier flavor. Mozzarella can work too but always pat it dry to prevent soggy pastry. No basil in your crisper oregano or thyme would both be lovely for a different twist.

Serving Suggestions

Try serving with a simple salad of arugula dressed with balsamic for a summery lunch. For brunch arrange them on a platter with soft-boiled eggs and steamed asparagus. They are wonderful alongside a sparkling glass of white wine.

Cultural Origins

These tartlets bring together Italian cheese with French-inspired puff pastry echoing the Mediterranean love of bright tomato and herb flavors. In spring and summer when heirloom tomatoes are at their best this dish feels quintessentially seasonal.

Seasonal Adaptations

Switch up the topping with slices of roasted squash or caramelized onions in cooler months. Add torn mint or chives when basil is not in season. Layer with fresh arugula after baking for extra bite and vibrancy.

Success Stories

My friend made these for her book club and texted me asking for the recipe twice in the same night. Every time I take a tray to a party I come home with an empty platter and plenty of recipe requests.

Freezer Meal Conversion

These tartlets freeze surprisingly well. Arrange unbaked assembled tartlets on a lined tray and freeze until firm. Store in a zip-top bag and bake straight from frozen just add an extra five minutes to the oven time.

For any gathering these tartlets are a guaranteed hit. They deliver big flavor and make every table feel more festive.

Recipe FAQs

→ Can I use different types of tomatoes?

Yes, cherry, grape, or heirloom varieties work well and each brings unique sweetness and texture to the tartlets.

→ Should the puff pastry be thawed before use?

Thaw the puff pastry until pliable for easy rolling and cutting; keep it cold until assembly for the flakiest results.

→ Can I prepare tartlets ahead of time?

You can assemble ahead but bake just before serving to preserve crispness. Reheating may soften the pastry.

→ Is it possible to substitute ricotta cheese?

Yes, cream cheese or mascarpone can be used for a different texture, or try goat cheese for tanginess.

→ How do I prevent soggy pastry bottoms?

Spread filling thinly and avoid excess tomato juice. Baking at high heat also helps keep the pastry crisp.