Puff Pastry Tomato Tartlets
Heat oven to 425°F. Line sheet pan with parchment paper.
Slice puff pastry into 9 even slices.
Whisk together ricotta, parm, salt, pepper, basil, garlic powder, & oregano.
For the egg wash, whisk an egg in a separate bowl.
Spread cheese mixture onto each puff pastry.
Top with tomatoes then brush tomatoes with olive oil, and brush edges with egg wash.
Bake for 20 min until golden, then top with basil, salt, & pepper.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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