Name: Tomato Tartlets with Puff Pastry – Easy Appetizer Recipes You’ll Love
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash); ½ cup ricotta cheese; ½ cup shredded mozzarella; 1 tbsp grated parmesan; 1 cup cherry tomatoes, halved; 1 tsp olive oil; ½ tsp sea salt; ½ tsp freshly ground black pepper; ½ tsp dried oregano or Italian seasoning; Fresh basil leaves, for garnish (optional)

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These tomato tartlets with puff pastry are the kind of appetizer recipes I keep on standby for last-minute get-togethers. Crispy golden puff pastry, juicy cherry tomatoes, creamy cheese, and herby goodness all baked into one bite-sized treat. This puff pastry recipe is easy to follow and surprisingly elegant, making it a go-to for parties or quick family dinners. If you’ve been collecting puff pastry dinner recipes or searching for puff pastry dessert recipes to balance out your savory spread, this one fits right in. And hey, if you’re looking for recipes using puff pastry that could moonlight as Nutella puff pastry recipes with a quick swap, this might just be your new favorite trick.

1) Key Takeaways
2) Easy Tomato Tartlets with Puff Pastry Recipe
3) Ingredients for Tomato Tartlets with Puff Pastry
4) How to Make Tomato Tartlets with Puff Pastry
5) Tips for Making Tomato Tartlets with Puff Pastry
6) Making Tomato Tartlets with Puff Pastry Ahead of Time
7) Storing Leftover Tomato Tartlets with Puff Pastry
8) Try these Appetizer Recipes next!
9) Tomato Tartlets with Puff Pastry
10) Nutrition

1) Key Takeaways

What ingredients do you need for tomato tartlets with puff pastry?
Can you make this appetizer recipe ahead of time?
How long do puff pastry tartlets stay crisp after baking?
Is it better to serve them warm or at room temperature?

2) Easy Tomato Tartlets with Puff Pastry Recipe

If you’re anything like me, you’ve got a sheet of puff pastry just waiting in the freezer for the perfect recipe. These tomato tartlets are the answer. They’re one of those appetizer recipes that makes you look like you’ve got your act together, even if dinner was a last-minute thought.

The edges bake up golden and flaky. The center stays soft and cheesy with the perfect roasted burst of cherry tomato. You’ll smell the cheese crisping before you even open the oven, and it’ll make you stand right there, oven mitts on, ready to snatch the tray out like you’re on a cooking show.

I love this recipe because it checks all the boxes. Quick? Yep. Impressive? Definitely. Delicious? You bet. These tartlets are great when you need something easy but crave something better than chips and dip. And let’s be honest, anything with puff pastry always feels a little extra, but in the best way.

3) Ingredients for Tomato Tartlets with Puff Pastry

Puff Pastry: This flaky miracle from the freezer aisle is what makes these tartlets sing. You don’t need to make your own. Just thaw one sheet and you’re already halfway there.

Egg: A quick brush of beaten egg around the edges gives the pastry that deep golden color and delicate shine. Think bakery window glow.

Ricotta Cheese: Smooth and mild, this creates a creamy base for the tartlets. It balances the sharper cheese flavors and adds a soft texture under the tomatoes.

Mozzarella: Melts into gooey goodness and helps hold the tomatoes in place. I like to shred mine fresh, but the bagged kind works fine if that’s what you’ve got.

Parmesan: Nutty, salty, and strong enough to stand out even in a sea of other cheeses. Grate it yourself if you can—it just tastes brighter.

Cherry Tomatoes: These roast into sweet little jewels that burst gently when you bite in. Halving them helps them sit nicely and roast evenly.

Olive Oil: Just a drizzle before baking gives the tomatoes some help to blister and char without drying out.

Sea Salt and Pepper: Simple seasoning is all you need when your ingredients are already this good.

Italian Seasoning: A sprinkle brings everything together. I keep a jar near my stove and use it in almost everything savory I make.

Fresh Basil (Optional): A torn leaf on top adds freshness and color. It’s not required, but it never hurts to add a little green.

4) How to Make Tomato Tartlets with Puff Pastry

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment so nothing sticks and cleanup stays painless.

Step 2. Roll out the puff pastry gently on a floured surface. Cut it into eight equal rectangles and place them on the tray, spaced just enough so the edges can puff freely.

Step 3. Use a knife to score a border around each piece, about half an inch from the edge. Don’t cut all the way through. This step helps create that bakery-style frame.

Step 4. Brush the outer border with the beaten egg. That’s what gives them that golden glow in the oven.

Step 5. Mix the ricotta, mozzarella, and parmesan in a bowl. Scoop a little bit into the center of each rectangle, staying inside the scored lines.

Step 6. Top the cheese with the halved cherry tomatoes. Cut side up makes them prettier and helps them roast just right.

Step 7. Drizzle with olive oil. Then sprinkle salt, pepper, and Italian herbs on top like you mean it.

Step 8. Bake for 20 to 22 minutes until puffed and golden. Let them cool for a few minutes before adding basil, serving warm or at room temp.

5) Tips for Making Tomato Tartlets with Puff Pastry

Thaw the puff pastry in the fridge overnight or on the counter for about 30 minutes. Don’t rush it. Cold pastry cracks. Warm pastry turns gummy. You want it just pliable enough to unfold.

Stick to small tomatoes like cherry or grape. They’re sweet and roast quickly. Big tomatoes might make the center too soggy, which no one wants in a tartlet.

If your kitchen’s warm, pop the pastry back in the fridge for 10 minutes before baking. Cold dough puffs better. That’s the science I picked up after too many flat pastries on hot days.

6) Making Tomato Tartlets with Puff Pastry Ahead of Time

You can prep these ahead and keep them chilled before baking. Assemble everything right on the tray, then slide the whole thing into the fridge. Cover loosely with foil if it’s for more than a couple of hours.

Right before guests arrive or just as dinner finishes, pop them into the oven. Freshly baked tartlets beat reheated ones every time.

If you must bake early, don’t garnish until serving. A quick reheat in the oven at 325°F for 8 minutes brings back some of the crisp edges without drying things out.

7) Storing Leftover Tomato Tartlets with Puff Pastry

Leftovers keep well in an airtight container in the fridge for up to three days. If you’ve got extras, which is rare, wrap them well so the pastry doesn’t dry out.

To reheat, skip the microwave. It makes the pastry chewy. Use the oven or even a toaster oven. Low heat helps revive that crisp shell without overcooking the filling.

Eat them within a day or two for the best texture. They lose a bit of the puff but not the flavor. I’ve eaten a cold one straight from the fridge and didn’t regret it.

8) Try these Appetizer Recipes next!

9) Tomato Tartlets with Puff Pastry