Can I use store-bought puff pastry?

Absolutely! In fact, I recommend it. It saves time and still delivers that flaky, bakery-style texture.

Can I make Tomato Tartlets with Puff Pastry ahead of time?

Yes! You can prep and bake them, then store in the fridge for up to 3 days. Reheat at 350°F for 5–7 minutes .

You can freeze them for up to 1 month. Just thaw and reheat in the oven before serving.

What other toppings can I add?

Get creative! Try: Caramelized onions Prosciutto Spinach A drizzle of balsamic glaze

How do I keep the pastry from getting soggy?

Make sure your tomatoes aren’t overly juicy. If needed, pat them dry before adding.

Tomato Tartlets with Puff Pastry: 5 Easy Wins

Name: Tomato Tartlets with Puff Pastry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 sheet puff pastry (8.5 oz); 1 egg (for egg wash); ¾ cup whole milk ricotta cheese; ¼ cup grated Parmigiano-Reggiano; 1 teaspoon kosher or sea salt; 1 teaspoon freshly ground black pepper; 3 tablespoons fresh basil, minced; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ lb mini heirloom tomatoes, halved; 1 tablespoon olive oil; Flaky sea salt (for finishing)

Description

Tomato Tartlets with Puff Pastry are flaky, golden bites filled with creamy ricotta, fresh herbs, and juicy roasted tomatoes. Ready in just 30 minutes, they’re perfect for brunch, appetizers, or effortless entertaining.

Ingredients

Scale

1 sheet puff pastry (8.5 oz)
1 egg (for egg wash)
¾ cup whole milk ricotta cheese
¼ cup grated Parmigiano-Reggiano
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh basil, minced
1 teaspoon garlic powder
1 teaspoon dried oregano
½ lb mini heirloom tomatoes, halved
1 tablespoon olive oil
Flaky sea salt (for finishing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Roll out puff pastry and cut into 9 equal squares. Score a smaller rectangle inside each square, leaving a ¼-inch border.
In a bowl, mix ricotta, Parmesan, salt, pepper, basil, garlic powder, and oregano until smooth.
Whisk the egg in a separate bowl for the egg wash.
Place pastry squares on the baking sheet. Spread about 1½ tablespoons of the cheese mixture in the center of each.
Top with sliced tomatoes and brush lightly with olive oil.
Brush the pastry edges with egg wash.
Bake for 20 minutes, rotating halfway through, until golden and puffed.
Remove from oven, cool slightly, and garnish with fresh basil, flaky salt, and pepper before serving.

Notes

Slice tomatoes evenly for consistent roasting.

Use parchment paper to prevent sticking.

Watch closely after 18 minutes to avoid over-browning.

For a large tart, keep the pastry whole and follow the same steps.

Store in the fridge up to 3 days or freeze up to 1 month. Reheat at 350°F for 5–7 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Brunch
Method: Baking
Cuisine: American, French

Nutrition

Serving Size: 1 tartlet
Calories: 235 kcal
Sugar: 1 g
Sodium: 461 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 36 mg