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    Home » Recipes » Savory Snacks

    Jul 17, 2022 · Modified: Dec 1, 2022 by Harriet

    Puff Pastry Tomato Tartlets

    Jump to recipe card

    Quick and easy, these puff pastry tomato tartlets can be served as an appetizer or enjoyed as a light lunch or snack.

    A top down view of puff pastry tartlets with cherry tomatoes.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 🌡️ Storage
    • 📝 Frequently Asked Questions
    • 🍲 More Easy Recipes
    • 📋 Recipe Card

    Easy puff pastry tomato tartlets with herbed ricotta cheese and sweet juicy roasted cherry tomatoes.

    👛 Cost To Make

    Estimated cost = $5.38 or about $1.35 a serve.

    🌟 Why You'll Love This Recipe:

    • These puff pastry tomato tartlets are easy to make.
    • Serve them as an appetizer, light lunch, or snack.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients for puff pastry tartlets.

    Puff pastry - for convenience, we used ready-made prerolled frozen puff pastry that is about 25 cm (10 inches) square and weighed about 160 grams (5.6 ounces).

    If you can't get pre-rolled puff pastry sheets, you can roll out a block of premade pastry and cut it to size.

    If you can't get puff pastry, you can make half a recipe of our rough puff pastry.

    Tomatoes - use cherry or grape tomatoes for this recipe - they are naturally sweet and look great as a topping.

    Ricotta cheese - adds a creaminess to the tartlets and acts like glue to keep the cherry tomatoes in place. If you can't get ricotta cheese, you could replace it with cream cheese or make your own ricotta.

    Flavorings for the ricotta cheese - spring onions, dried parsley, fresh basil, lemon rind, lemon juice, salt, and black pepper.

    🍳 Step By Step Instructions

    Prepare the puff pastry

    Four squares of puff pastry on a baking tray.

    Step 1 - Working with chilled pastry. Cut the pastry into four equal squares and place these on a large baking sheet lined with baking paper. 

    Next, use a pointed knife and a ruler as a guide to create a 2.5cm (1 inch) border around each pastry square, be careful not to cut through the pastry.

    Holes being poked into puff pastry.

    Step 2 - Use a fork to dock (poke holes) in the pastry square that lays inside the borders' edge - don't poke holes in the 2.5 cm (1 inch) border.

    Egg wash on edges of pastry.

    Step 3 - Use a pastry brush and brush the edges with a lightly beaten egg. 

    If the pastry has warmed up before, while preparing it, put it in the fridge to chill before baking (refer to recipe notes below).

    Place in a hot oven and bake for 15 - 20 minutes or until golden brown.  

    Roast tomatoes

    A small tray of roasted cherry tomatoes.

    Step  4 - Place the whole cherry tomatoes into a bowl, add oil, sprinkle with salt and pepper, toss well to coat, and transfer to a lined baking tray.

    Place in a hot oven and roast for 12 – 15 minutes or until the tomatoes soften and burst.

    Make the ricotta spread

    Ricotta filling in a bowl.

    Step  5 - Place the ricotta cheese, spring onions, dried parsley, basil leaves, zest, and lemon juice into a small bowl and mix well. Taste for salt and add to taste.

    Put it together

    A spoon pressing down the centre of a cooked piece of pastry.

    Step  6 - If the center of the pastry has puffed up, use the back of a spoon to push it down.

    Ricotta filling being spread onto pastry.

    Step 7 - Spread about ¼ of the cheese mixture into the center of each puff pastry square.

    Roasted cherry tomatoes being arranged on top of cream cheese filling on puff pastry.

    Step 8 - Top with warm cherry tomatoes and garnish with a drizzle of balsamic vinegar and basil leaves. Serve immediately. 

    A close up of finished tomato puff pastry tartlet.

    💭 Recipe Tips

    Puff pastry must be cold before baking

    If the pastry has warmed up (which can happen on a hot day) put it in the fridge for about 15 minutes before baking because it needs to be cold when baked.

    👪 Serving Size

    One puff pastry tomato tartlet is a serving.

    🍬 Calories Per Serve

    A single serving is about 336 calories and has about 24 grams of fat.

    🥗 Serving Suggestions

    These puff pastry tomato tartlets go well with a simple leafy green salad or a bowl of thick soup like our sweet potato and pumpkin soup.

    🌡️ Storage

    These are best eaten on the day of making because if left for too long go soggy.

    📝 Frequently Asked Questions

    How far in advance can you prepare puff pastry tomato tartlets?

    This recipe is best assembled just before serving. However, you can prepare the filling, roast the tomatoes and bake the pastry several hours in advance.,

    🍲 More Easy Recipes

    If you like this recipe you might also like to see this collection quick and easy puff pastry appetizers or these recipes below:

    • Tomato bocconcini salad
    • Bruschetta with mozzarella
    • Easy Greek tomato cucumber salad
    • Caprese crostini
    • Pasta with cherry tomato sauce
    Puff pastry tart.

    I do hope that you try this recipe for puff pastry tomato tartlets. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    Cherry tomato puff pastry tartlet

    Puff Pastry Tomato Tartlets

    This easy recipe for puff pastry tomato tartlets made with roasted cherry tomatoes and herbed ricotta cheese is a delicious snack or light lunch idea.
    Print Recipe
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    Prep Time : 5 mins
    Cook Time : 30 mins
    Total Time : 35 mins
    Cuisine: : Australian, Western
    Course : Appetizer
    Servings : 4
    Calories : 336 : kcal
    Estimated Cost (AUD) : $5.38 or about $1.35 a serve.

    INGREDIENTS

    Puff pastry base

    • 1 sheet puff pastry 25 cm x 25 cm (10x10inches) thawed but still chilled
    • 1 large egg beaten

    Roast tomatoes

    • 250 grams (8 ounces) of cherry tomatoes
    • 1 tablespoon extra-virgin olive oil
    • Salt and pepper

    Ricotta topping

    • 125 grams (½ cup) ricotta cheese
    • 25 grams (1) spring onions, finely minced
    • 1 teaspoon dried parsley or dried herbs of your choice
    • ⅛ cup fresh basil chopped
    • zest of a lemon - optional
    • lemon juice to taste

    Garnish (optional)

    • balsamic glaze
    • basil leaves
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Preheat the oven to 200°C (425°F)

    • Working with chilled pastry. Cut the pastry into four equal squares and place these on a baking tray lined with baking paper.
      Next, use a pointed knife and a ruler as a guide to create a 2.5cm (1 inch) border around each pastry square, be careful not to cut through the pastry.
    • Use a fork to dock (poke holes) in the pastry square that lays inside the borders' edge - don't poke holes in the 2.5 cm (1 inch) border.
    • Use a pastry brush and brush the edges with a lightly beaten egg.
      Note: If the pastry has warmed up (which can happen on a hot day) put it in the fridge for about 15 minutes before baking because it needs to be cold when baked.
    • Place in the hot oven and bake for 15 - 20 minutes or until golden brown.
      Remove from the oven - but don't turn off the oven just yet, because you will be roasting the tomatoes next.
    • If the center of the pastry has puffed up, use the back of a spoon to push it down while it is still warm.

    Roast tomatoes

    • Place the whole cherry tomatoes onto a bowl, add oil, sprinkle with salt and pepper, and toss well to coat, transfer to a lined baking tray.
    • Place in a hot oven and roast for 12 – 15 minutes or until the tomatoes soften and burst.
    • While tomatoes are roasting make the ricotta spread.

    Make ricotta spread

    • Place the ricotta cheese, spring onions, dried parsley, basil leaves, zest, and lemon juice into a small bowl and mix well. Taste for salt and add to taste.

    Assemble

    • Spread about ¼ of the cheese mixture into the center of each puff pastry square.
    • Top with warm cherry tomatoes
    • Garnish with balsamic vinegar and basil leaves. Serve immediately.
    Nutrition Facts
    Puff Pastry Tomato Tartlets
    Serving Size
     
    1 tartlet
    Amount per Serving
    Calories
    336
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    13
    g
    Cholesterol
     
    57
    mg
    19
    %
    Sodium
     
    150
    mg
    7
    %
    Potassium
     
    230
    mg
    7
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    616
    IU
    12
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    92
    mg
    9
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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