Tomato Tartlets with Puff Pastry

Dish info





Step 1

Heat oven to 425°F and line sheet pan with parchment paper.

Step 2

Slice puff pastry into 9 even pieces.

Step 3

Whisk ricotta, parm, salt, pepper, basil, garlic powder, and oregano.

Step 4

Whisk an egg in a separate bowl for egg wash.

Step 5

Spread cheese mixture in the middle of each puff pastry.

Step 6

Top with sliced tomatoes. Brush tomatoes with olive oil, and brush edges with egg wash.

Step 7

Bake for 20 min until golden brown, then top with basil, salt, and 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.