Description
Enjoy quick and delicious Tomato Tartlets with Puff Pastry—perfect for any occasion! Try this simple recipe today!
Ingredients
Scale
- 1 sheet puff pastry (8.5 oz)
- ¾ cup whole milk ricotta cheese
- ¼ cup grated Parmigiano-Reggiano
- ½ lb mini heirloom tomatoes (halved or sliced)
- Fresh basil (for garnish)
- 1 tbsp olive oil
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into 9 equal rectangles, creating a border by scoring lightly.
- In a bowl, mix ricotta, Parmigiano-Reggiano, salt, pepper, basil, garlic powder, and oregano until blended.
- Place puff pastry on the baking sheet and add about 1½ tablespoons of the cheese mixture to each rectangle.
- Top with sliced tomatoes and brush with olive oil. Brush the edges of the pastry with an egg wash.
- Bake for 20 minutes or until golden brown; rotate halfway through for even cooking.
- Cool slightly before garnishing with fresh basil and sea salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tartlet (40g)
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg