Description
Golden, flaky pastry filled with creamy ricotta and topped with vibrant heirloom tomatoes, perfect for any occasion.
Ingredients
- 1 sheet (8.5 oz) puff pastry
- 1 egg
- ¾ cup whole milk ricotta cheese
- ¼ cup grated Parmigiano-Reggiano
- 1 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp fresh basil (minced, plus more for garnish)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ lb mini heirloom tomatoes (halved)
- 1 tbsp olive oil
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into nine even rectangles and create a border by scoring a smaller rectangle inside each piece.
- In a mixing bowl, combine ricotta, Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and oregano until well blended. Whisk the egg in a separate bowl for an egg wash.
- Lay the puff pastry rectangles on your prepared baking sheet, spacing them an inch apart. Spread roughly 1½ tablespoons of the ricotta mixture onto the center of each piece. Top with the halved tomatoes, drizzle with olive oil, and brush the edges with the egg wash.
- Bake in the preheated oven for 20 minutes, or until the pastry is golden brown. Turn the baking sheet halfway through for even cooking. Once done, allow to cool on a wire rack.
- Garnish with fresh basil, flaky sea salt, and a sprinkle of freshly ground pepper before serving warm.
Notes
These tartlets can stand alone or be paired with a fresh arugula salad, chilled white wine, or hearty soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian