Tomato Tartlets with Puff Pastry – Easy Appetizer Recipes You’ll Love
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.
Servings: 8 tartlets
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)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry on a lightly floured surface and cut it into 8 equal rectangles. Place them on the prepared baking sheet.
- Score a border around each piece of pastry, about ½ inch from the edge. Don’t cut all the way through—just enough to help the edges puff up.
- Brush the borders with the beaten egg.
- In a bowl, mix the ricotta, mozzarella, and parmesan together. Spoon a bit of the mixture into the center of each rectangle.
- Top with halved cherry tomatoes, cut side up. Drizzle lightly with olive oil and sprinkle with salt, pepper, and oregano.
- Bake for 20–22 minutes, or until the pastry is golden and the cheese is melted and bubbling.
- Remove from the oven and let them cool for a few minutes. Garnish with fresh basil if using, then serve warm or at room temp.