Tomato Tartlets Puff Pastry (Printable Version)
Flaky pastry with creamy ricotta, juicy tomatoes, and fresh basil creates a satisfying, elegant bite. #TomatoTartlets #PuffPastry #SavorySnacks
# Ingredients:
→ Puff Pastry Dough
01 -
1 sheet (8.5 oz) frozen puff pastry, thawed (such as Pepperidge Farm)
02 -
1 large egg
→ Filling
03 -
3/4 cup whole milk ricotta cheese (8 oz)
04 -
1/4 cup freshly grated Parmigiano-Reggiano cheese (4 oz)
05 -
1 teaspoon kosher salt or sea salt
06 -
1 teaspoon freshly ground black pepper
07 -
3 tablespoons fresh basil, minced, plus extra whole leaves for garnish
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried oregano
→ Toppings
10 -
1/2 lb mini heirloom tomatoes, halved (or cherry, grape, or regular heirloom tomatoes, sliced)
11 -
1 tablespoon olive oil
12 -
Flaky sea salt to finish
# Steps:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll out the puff pastry sheet. Cut into smaller squares or circles and transfer to the prepared baking sheet.
03 -
Combine ricotta, Parmigiano-Reggiano, salt, black pepper, minced basil, garlic powder, and dried oregano in a bowl and mix until smooth.
04 -
Spoon the ricotta mixture onto each piece of puff pastry, spreading it evenly. Arrange the tomato halves or slices on top and drizzle with olive oil.
05 -
Bake in the preheated oven for 15 to 20 minutes, or until the pastry is golden and tomatoes are roasted.
06 -
Remove tartlets from the oven. Sprinkle with flaky sea salt and garnish with fresh basil leaves before serving.
# Notes:
01 -
Any variety of tomato works well; adjust the amount of basil to taste and garnish just before serving for maximum flavor.