Tomato Tartlets with Puff Pastry
A summer afternoon and a sheet of pastry I still remember the first time I made Tomato Tartlets with Puff Pastry for a backyard lunch; the sun warmed the table and the scent of butter and tomatoes drew everyone out of the house. If you know me, you know I favor recipes that look fancy…
A summer afternoon and a sheet of pastry
I still remember the first time I made Tomato Tartlets with Puff Pastry for a backyard lunch; the sun warmed the table and the scent of butter and tomatoes drew everyone out of the house. If you know me, you know I favor recipes that look fancy but are secretly easy, and this one is exactly that. I actually kept the original inspiration bookmarked next to another favorite on my site, the Tomato Tartlets with Puff Pastry post that first nudged me to try different tomatoes and cheeses together. What follows is how I make them now, the little shortcuts I’ve learned, and a few ways to change things up when you feel adventurous.
The ingredients I always reach for
I don’t like long shopping lists, and this is refreshingly simple: one 8.5 oz sheet puff pastry, 1 large egg, ¾ cup whole milk ricotta cheese (8 oz), ¼ cup grated Parmigiano-Reggiano (4 oz), 1 tsp kosher or sea salt, 1 tsp freshly ground black pepper, 3 tbsp fresh basil (minced), 1 tsp garlic powder, 1 tsp dried oregano, ½ lb mini heirloom tomatoes (halved), 1 tbsp olive oil, and flaky sea salt to finish. I keep puff pastry in the freezer for moments exactly like this, and ricotta is my go-to because it makes the filling light and creamy. You can swap or riff—I’ve paired these tartlets alongside my crispy ham and cheese experiments, like the crispy ham and cheese stacks for a heartier spread.
How the tartlets come together (and the exact steps)
Making them feels like a small ritual. First, I preheat the oven so it’s screaming hot when the pastry goes in: 1. Preheat your oven to 425°F and line a sheet pan with parchment paper. Slice the puff pastry into 9 even pieces, creating a shallow rectangle inside each piece. I find scoring a shallower rectangle about 1/4 inch deep around the center helps the edges puff like a frame and keeps the filling put.
Next I mix the cheese base: 2. In a bowl, combine the ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano until fluffy. Whisk the egg for the egg wash. The ricotta and Parmigiano make a whisper of saltiness and body, and whipping them until light keeps the tartlets from feeling heavy. Whisking the egg separately for the egg wash makes it easy to brush just the rim.
When you’re ready to assemble, lay them out and build each little scene: 3. Place the puff pastry on the baking sheet, spoon ricotta mixture onto the center, top with halved tomatoes, drizzle with olive oil, and apply egg wash around the edges. The tomatoes should be snug but not piled too high—think a single layer. I always give each tiny tomato a gentle press so they nestle into the cheese.
Put them in the oven and listen for the small crackle as the butter in the pastry heats up: 4. Bake for about 20 minutes until golden and puffed, rotating halfway through. Remove and let cool on a wire rack. You’ll know they’re done when the rim is a deep golden color and the pastry sings with a dry, crisp texture rather than sogginess. Finish them while they’re still warm: 5. Finish with fresh basil leaves, flaky sea salt, and ground pepper before serving. The basil on top is not optional in my book—it brightens everything.
Little tricks I’ve learned that actually matter
I have a few habits that save me from sad, soggy tartlets. Always keep the puff pastry cold until the moment it goes in the oven; warmth equals shrinkage and oil leakage. If your tomatoes are especially juicy, spoon the ricotta onto the pastry and pat it slightly dry with a paper towel before adding tomatoes. I also whisk the ricotta and cheese until fluffy so it acts as a tiny barrier between pastry and tomato juices. If you want an extra pop, add a sprinkle of garlic powder to the top of the tomatoes before baking. One more thing: rotating the pan halfway ensures even browning, because home ovens can have hotspots. These tips shortened my learning curve considerably and kept me from throwing out a tray or two early on.
When to serve them, and what goes well beside them
These tartlets are perfect for a light lunch with a crisp green salad, or as part of a brunch spread with soft-boiled eggs and a bowl of marinated olives. For a Mediterranean vibe, I love serving them with a bright, crunchy salad—think my go-to Feta, tomato and olive salad for contrast of textures and tang: Feta, tomato and olive salad. They also stand up well next to grilled vegetables or as an appetizer plate paired with a chilled rosé. Warm out of the oven, the crust crackles and the tomatoes burst with concentrated sweetness; cool, they are pleasingly savory and still a little creamy from the ricotta.
Storage, variations, and a memory or two
If I’m making a big batch for company, I’ll bake them and then let them cool completely before storing. They keep well for 2 days in an airtight container in the refrigerator; reheating in a 375°F oven for 8 to 10 minutes restores the crispness better than a microwave. If you want a make-ahead shortcut, you can assemble the tartlets on the sheet pan and refrigerate for up to 4 hours before baking. I once doubled the recipe for a potluck and used the leftovers for a picnic where we paired them with a warm baked feta and chickpea dish I adore: one-pan baked feta with tomatoes and chickpeas.
For variations, try these: swap half the ricotta for goat cheese for tang, or place thin slices of prosciutto under the tomatoes for a savory hit. You can also scatter a few capers on top before baking for briny pops, or use thinly sliced regular tomatoes if mini heirlooms aren’t available. My favorite twist for autumn is to toss in roasted cherry tomatoes and a sliver of caramelized onion before baking.
I love this recipe because it feels like a small, elegant indulgence that doesn’t require a lot of fuss. It’s the kind of thing I make when friends drop by unannounced, when I want something pretty for the table, or when I want to use up the last of summer’s tomatoes. The sound of the pastry when you bite into it, the creamy ricotta, and the sweet tang of roasted tomatoes—those are the reasons I keep making it.
Conclusion
If you want a slightly different take with big, colorful heirloom tomatoes and a cheesier base, I often compare notes with the version over at Plays Well With Butter’s heirloom tomato tarts. For another riff that leans into layered flavors and textures, Zestful Kitchen’s approach to puff pastry tomato tarts is a great reference: Zestful Kitchen’s puff pastry tomato tarts. Give these tartlets a try on a sunny afternoon and you’ll have friends asking for the recipe before the plates are empty.
Tomato Tartlets with Puff Pastry
Ingredients
Method
- Preheat your oven to 425°F and line a sheet pan with parchment paper.
- Slice the puff pastry into 9 even pieces, creating a shallow rectangle inside each piece—score about 1/4 inch deep.
- In a bowl, combine the ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano until fluffy.
- Whisk the egg separately for the egg wash.
- Place the puff pastry on the baking sheet, spoon ricotta mixture onto the center, and top with halved tomatoes.
- Drizzle with olive oil and brush the edges with egg wash. Press each tomato gently into the cheese.
- Bake for about 20 minutes until golden and puffed, rotating halfway through.
- Remove and let cool on a wire rack until the rim is a deep golden color.
- Finish with fresh basil leaves, flaky sea salt, and ground pepper before serving.
