Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.
These ricotta-filled tomato tartlets are the perfect light bite for brunch, game day, or lunch. The recipe is easy to follow, requires minimal effort, and is easily scalable for a crowd. Each tart is adorned with juicy tomatoes and golden flaky puff pastry. It looks so impressive that no one will know it took you only 30 minutes to make.
This recipe was inspired by the flavors in our Roasted Tomato Pasta with Burrata and tastes incredible with bits of Crispy Prosciutto. Make this restaurant-worthy dish to share, but be prepared to make enough for seconds!
About Puff Pastry Tomato Tartlets
- Taste - The combination of buttery puff pastry, bright tomatoes, and decadent ricotta is a uniquely rich flavor medley.
- Texture - The puff pastry is fluffy and crispy, the ricotta is creamy, and the fresh tomatoes are juicy.
- Effort - You just need to slice the puff pastry, make the ricotta mixture, then assemble the tartlets and bake them.
- Time - It takes just 10 minutes to prep the tartlets then 20 minutes to bake them.
- Puff pastry - We use Pepperidge Farm sheet frozen puff pastry because it is high quality and richly flavored. It has the best loft and the pastry comes out golden and flaky.
- Heirloom tomatoes - Heirloom tomatoes are an especially bright and flavorful tomato, but you can use whatever ripe tomatoes you like.
- Ricotta - Ricotta is a creamy, thick, and mildly sweet cheese. Use whole milk ricotta cheese for the best results.
- Basil - Fresh basil leaves are a fresh and bright garnish.
- Garlic powder - Garlic powder adds the pungent and quintessential aroma.
- Oregano - Oregano adds an earthy and herbaceous flavor to the pastries.
See recipe card for quantities.
- Tomatoes - This puff pastry recipe will also be delicious with grape, plum, Campari, early girl, or regular cherry tomatoes. You can also use large heirloom tomatoes and cut them into quarter- to half-inch slices.
- Artichokes and olives - Add sliced marinated artichokes and olives for extra flavor and texture.
- Goat cheese - Goat cheese is a sharp cheese that will also taste delicious in the tartlet.
- Mozzarella cheese - Mozzarella is a creamy and lightly flavored Italian cheese.
- Cream cheese - You can also use cream cheese or mascarpone as well if you prefer the taste.
- Garlic - Use chopped garlic instead of garlic powder for a more pungent aroma.
- Homemade puff pastry dough - Make this recipe with your own homemade puff pastry dough.
- Spicy - Add red chili pepper flakes or hot honey to make these puff pastries spicy.
- Prosciutto - Add prosciutto or crispy prosciutto for a savory addition.
- Pesto - Add a little pesto for an herbaceous accent.
- Lemon - Squeeze a little lemon juice or lemon zest for extra brightness.
- Thyme - Seasoning with fresh thyme adds an earthy and slightly lemony flavor.
- Rosemary - Rosemary adds a peppery and piney flavor.
- Heat oven and prepare puff pastry - Preheat oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry on a clean cutting board and slice into 9 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.
- Make ricotta mixture and egg wash - In a bowl, combine ricotta, parmigiano-reggiano or parmesan, salt, pepper, basil, garlic powder, and oregano. Whisk an egg in a small bowl and set aside to use as egg wash.
- Assemble tomato tartlets - Place the puff pastry rectangles on the lined baking sheet 1 inch apart. Spoon and spread roughly 1½ tablespoons of the cheese mixture in the middle rectangle of each puff pastry. Top each piece with sliced tomatoes, brush the tomatoes with olive oil, and brush the edges of each puff pastry rectangle with egg wash. The olive oil will help the tomatoes roast and the egg wash will make the pastry golden and shiny.
- Bake - Place in the oven and bake for about 20 minutes or until the pastry is golden brown, turning the large baking sheet halfway through. Remove from the oven and cool the tartlets on a wire rack. Top with fresh basil, flaky sea salt, and freshly ground black pepper and serve.
Pro tip: Slice all of the tomatoes with an even thickness so they cook evenly.
This tomato tart is best served fresh and warm. However, it can also be enjoyed at room temperature or cold and it will still be tasty.
You can make them up to 3 days ahead of time then just reheat them when you are ready to eat.
Let them cool for at least 5-10 minutes to ensure the cheese sets and you don't burn your mouth!
These puff pastry tarts can be refrigerated in an air-tight container or plastic wrap for up to 3 days. You can also freeze the tartlets for up to 1 month. In order to reheat, let the tartlets thaw, then heat them in the oven for 5-7 minutes at 350°F.
- Use parchment paper or a greased baking sheet so the tartlets don't stick to the baking sheet.
- Keep an eye on the tart puff pastry beginning at the 18 minute mark because the tarts can burn easily.
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Tomato Tartlets with Puff Pastry
- 1 8.5 oz sheet puff pastry e.g. Pepperidge Farm Puff Pastry
- 1 egg
- ¾ cup whole milk ricotta cheese 8 oz
- ¼ cup grated Parmigiano-Reggiano 4 oz
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon fresh basil minced, plus more whole leaves for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ lb mini heirloom tomatoes halved, or cherry, grape, or regular heirloom tomatoes sliced
- 1 tablespoon olive oil
- flaky sea salt to finish
- Heat oven and prepare puff pastry - Preheat the oven to 425°F and line a sheet pan with parchment paper. Place puff pastry on a cutting board and slice into 9 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.1 8.5 oz sheet puff pastry
- Make ricotta mixture and egg wash - In a bowl, combine ricotta, parmigiano-reggiano, salt, pepper, basil, garlic powder, and oregano. Whisk an egg in a small bowl and set aside to use as egg wash after assembly.¾ cup whole milk ricotta cheese, ¼ cup grated Parmigiano-Reggiano, 1 teaspoon kosher or sea salt, 1 teaspoon freshly ground black pepper, 3 tablespoon fresh basil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 egg
- Assemble tartlets - Place the puff pastry rectangles on the baking sheet 1 inch apart. Spoon and spread roughly 1½ tablespoons of the cheese mixture in the middle rectangle of each puff pastry. Top each piece with sliced tomatoes, brush the tomatoes with olive oil, and brush the edges of each puff pastry rectangle with egg wash.½ lb mini heirloom tomatoes, 1 tablespoon olive oil
- Bake - Place in the oven and bake for 20 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh basil, flaky sea salt, and freshly ground pepper and serve.flaky sea salt to finish
- Refrigerate the tartlets in an air-tight container or plastic wrap for up to 3 days. You can also freeze the tartlets for up to 1 month. In order to reheat them, let the tartlets thaw, then heat them in the oven for 5-7 minutes at 350°F.
- Slice the tomatoes evenly so they roast evenly.
- Be sure to use parchment paper so the tartlets don't stick to the baking sheet.
- Keep an eye on the puff pastries beginning at the 18 minute mark because the tarts can burn easily.
- To make a whole tart instead of tartlets, leave the puff pastry sheet whole, use a knife to slice a large rectangle within the sheet to create a half inch perimeter in the first step, and follow the remaining instructions