Tomato Ricotta Puff Pastry Tartlets Recipe

If you’re looking for a simple yet impressive appetizer or snack, you’re in for a treat with this Tomato Ricotta Puff Pastry Tartlets Recipe. The flaky puff pastry combined with creamy ricotta, tangy Parmesan, and sweet roasted tomatoes makes for a dish that’s absolutely bursting with flavor. Trust me, once you try this, it’ll become a staple for your gatherings or even a cozy night in. Stick around, and I’ll walk you through every detail to make sure yours come out picture-perfect every time!

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Ingredients You’ll Need

Each ingredient serves a purpose, creating a balanced bite that’s creamy, flaky, and packed with freshness. When shopping, try to get high-quality ricotta and fresh herbs because they really bring this Tomato Ricotta Puff Pastry Tartlets Recipe to life.

• Puff Pastry Sheet: I usually grab a good-quality frozen sheet like Pepperidge Farm — just thaw it properly before slicing.
• Egg: Used both in the filling and as an egg wash to achieve that golden, shiny crust you’ll admire.
• Whole Milk Ricotta Cheese: Creamy and mild, this is the star of the cheese mixture — avoid low-fat versions for the best texture.
• Parmigiano-Reggiano: Adds lovely umami and a salty, nutty kick that deepens the flavor.
• Kosher or Sea Salt: Essential for seasoning — I prefer kosher salt for its mild crunch and purity.
• Freshly Ground Black Pepper: Adds a subtle heat to balance the cheeses and tomatoes.
• Fresh Basil: Minced fresh basil folded into the ricotta boosts the aroma and brightens every bite.
• Garlic Powder: Just a hint to add depth without overpowering the fresh tomato taste.
• Dried Oregano: Brings in that classic Italian herb flavor that pairs beautifully here.
• Mini Heirloom Tomatoes: Juicy and sweet, halved tomatoes add both a pop of color and burst of freshness.
• Olive Oil: Used to brush the tomatoes so they roast beautifully and add a touch of richness.
• Flaky Sea Salt: Sprinkled on top at the end for a delicate crunch and seasoning highlight.

Variations

I love how versatile this Tomato Ricotta Puff Pastry Tartlets Recipe is — and you can totally make it your own by swapping out herbs, cheeses, or even tomatoes based on what you have in the fridge. It’s a great base recipe to play around with.

• Caprese Style: I sometimes add fresh mozzarella slices and a drizzle of balsamic glaze on top after baking for a Caprese-inspired twist that my family adores.
• Herb Swap: Tried thyme or rosemary instead of oregano for a different earthy flavor — works beautifully, especially in fall.
• Vegan Option: Use a plant-based ricotta substitute and brush the edges with almond milk for an egg-free crust. The texture changes a bit but still delicious!
• Seasonal Veggies: Swap tomatoes for roasted zucchini or bell peppers when tomatoes aren’t in season — still tasty and colorful.

How to Make Tomato Ricotta Puff Pastry Tartlets Recipe

Step 1: Prep Your Puff Pastry and Oven

First things first: preheat your oven to a hot 425°F. This high heat is what creates that perfect puff and golden finish. Meanwhile, line your baking sheet with parchment paper—this little trick saves you from sticky messes later. Take your puff pastry sheet and slice it into 9 evenly sized squares. Then, use a knife to gently score a smaller rectangle inside each square about a quarter inch from the edges — don’t cut all the way through! This scoring will create those beautiful puffed edges that frame your filling.

Step 2: Mix the Ricotta Cheese Filling

In a bowl, combine whole milk ricotta, grated Parmigiano-Reggiano, kosher salt, freshly ground black pepper, minced fresh basil, garlic powder, and dried oregano. I usually whisk it until smooth and creamy — it’s such an inviting mixture! Meanwhile, whisk your egg separately to use later as a glossy egg wash that’ll make those puff pastry edges shine.

Step 3: Assemble the Tartlets

Lay out your scored puff pastry squares on the baking sheet with at least an inch of space between them (they’ll puff up quite a bit!). Gently spoon about 1½ tablespoons of your ricotta mixture into the inner rectangle of each pastry. Then pile on the halved tomatoes—make sure they are sliced evenly so they roast uniformly. Brush the tomatoes lightly with olive oil for that lovely roasted finish. Finally, brush the puff pastry edges with your egg wash, which helps them puff and brown beautifully.

Step 4: Bake and Finish

Bake the tartlets for about 20 minutes, turning the pan halfway through so they brown evenly. Keep an eye on them starting around 18 minutes — puff pastry can burn quickly if left unattended. When golden and puffed, remove from the oven and let the tartlets cool on a wire rack — this keeps the crust crisp. Right before serving, sprinkle with fresh basil leaves, flaky sea salt, and a touch of freshly ground pepper. I love how that final sprinkle brightens the whole thing!

How to Serve Tomato Ricotta Puff Pastry Tartlets Recipe

Garnishes

I always finish these tartlets with fresh basil leaves—they add a beautiful pop of green and fresh aroma. A sprinkle of flaky sea salt on top right after baking enhances all the flavors and gives a little satisfying crunch. Sometimes, I drizzle a tiny bit of balsamic reduction for a sweet tangy twist that wows my guests every time.

Side Dishes

These tartlets pair wonderfully with a crisp simple green salad tossed in lemon vinaigrette or a bowl of chilled gazpacho for a refreshing combo. If you’re serving them as an appetizer, a glass of chilled Sauvignon Blanc or light rosé complements their delicate flavors beautifully.

Creative Ways to Present

For parties, I like arranging the tartlets on a wooden board surrounded by fresh basil sprigs and whole cherry tomatoes. It looks rustic and inviting. I’ve also served these tartlets with little toothpicks for easy grab-and-go servings, perfect for mingling. For special occasions, adding edible flowers on top makes them extra fancy and special.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, store leftover tartlets in an airtight container in the fridge for up to three days. I’ve found that reheating them properly preserves their texture, so don’t toss those extras—save them for a tasty next-day snack or lunch!

Freezing

I also freeze these tartlets wrapped individually in plastic wrap and then in a freezer bag. They freeze well for up to a month — just be sure to thaw them overnight in the fridge before reheating to keep the pastry flaky and avoid sogginess.

Reheating

Reheat leftovers in a 350°F oven for 5-7 minutes until warmed through and crisp. I don’t recommend microwaving as it makes the pastry soggy, and that flaky texture is part of what makes these tartlets so delicious.

FAQs

Final Thoughts

I absolutely love how this Tomato Ricotta Puff Pastry Tartlets Recipe comes together with simple, fresh ingredients and turns into such a crowd-pleaser. When I first made these for a casual get-together, everyone kept sneaking back for more — you’ll find it’s the kind of recipe that makes people smile every time. Whether you’re aiming for a quick snack or an elegant appetizer, this recipe has your back. So, grab your puff pastry, get those tomatoes ready, and make yourself a batch — because once you try it, these tartlets will be on regular rotation in your kitchen, just like they are in mine!

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