Description

These Tomato Tartlets with Puff Pastry are light, flaky, and bursting with flavor. Juicy tomatoes, creamy cheese, and aromatic herbs sit atop a golden, buttery crust, making them the perfect appetizer or light meal. Quick to prepare and elegant to serve, these tartlets are a must-try for any occasion.

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Ingredients

Scale

1 sheet puff pastry, thawed
2 medium tomatoes, thinly sliced
½ cup cherry tomatoes, halved (optional for variety)
½ cup ricotta cheese or goat cheese
¼ cup grated Parmesan or Gruyère cheese
1 teaspoon Dijon mustard (optional for extra depth)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano or thyme
1 egg, beaten (for egg wash)
Fresh basil or arugula (for garnish)

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2: Prepare the Puff Pastry

Roll out the thawed puff pastry on a lightly floured surface. Cut into 4 equal squares for individual tartlets or leave whole for a larger tart.

If making squares, lightly score a border about ½ inch from the edges without cutting all the way through. This helps create a raised edge when baking.

Step 3: Add the Cheese Layer

Spread a thin layer of ricotta or goat cheese onto each pastry square, leaving the border untouched. If using Dijon mustard, spread a light layer beneath the cheese for added depth of flavor. Sprinkle Parmesan or Gruyère cheese on top.

Step 4: Arrange the Tomatoes

Pat tomato slices dry with a paper towel to remove excess moisture. Arrange them over the cheese layer, slightly overlapping. Drizzle with olive oil and season with salt, pepper, and oregano.

Step 5: Bake the Tartlets

Brush the pastry borders with the beaten egg for a golden finish. Bake for 18-22 minutes or until the pastry is puffed and golden brown.

Step 6: Garnish and Serve

Let the tartlets cool slightly before garnishing with fresh basil or arugula. Serve warm or at room temperature.

Notes

Use ripe but firm tomatoes to avoid excess moisture making the pastry soggy.
Pat the tomatoes dry before assembling to prevent too much liquid release.
Keep the puff pastry cold for the best flakiness. If it gets too warm, chill for 10 minutes before baking.
Experiment with flavors by adding caramelized onions, pesto, or different cheeses.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: French-Inspired