Tomato Tartlets with Puff Pastry (Print)
Golden pastry topped with tomatoes, cheese, and herbs for an elegant appetizer or lunch.
# What You Need:
→ Puff Pastry
01 - 1 sheet all-butter puff pastry (approximately 9 oz), thawed if frozen
→ Cheese
02 - 3.5 oz goat cheese, softened (ricotta or feta may be substituted)
03 - 1 oz grated Parmesan cheese
→ Vegetables
04 - 3 medium ripe tomatoes, thinly sliced
05 - 1 small red onion, thinly sliced (optional)
→ Herbs & Seasonings
06 - 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)
07 - 1 tablespoon fresh thyme leaves
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ Egg Wash
11 - 1 egg, beaten
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to smooth the seams. Cut into 6 equal rectangles or circles and place on the prepared baking sheet.
03 - Using a small knife, lightly score a 1/2-inch border around each tartlet without cutting all the way through. Prick the centers with a fork.
04 - Spread a thin layer of goat cheese inside the border of each tartlet. Sprinkle with grated Parmesan.
05 - Arrange tomato slices and red onion over the cheese. Drizzle with olive oil and scatter with basil and thyme. Season with salt and pepper.
06 - Brush the pastry borders with beaten egg.
07 - Bake for 20–25 minutes, or until the pastry is puffed and golden and the tomatoes are slightly caramelized.
08 - Cool for a few minutes. Garnish with extra basil and serve warm or at room temperature.
# Expert Advice:
01 -
- These come together in under 45 minutes but look like something from a French bakery
- The combination of warm goat cheese and sweet roasted tomatoes is absolutely addictive
02 -
- Soggy bottoms happen when tomatoes are too watery, so pat your sliced tomatoes with paper towels before arranging them
- Do not skip the scoring step because it creates that beautiful raised edge that holds all the toppings in place
03 -
- Work quickly with cold pastry because it becomes difficult to handle once it warms up too much
- Leftovers reheat surprisingly well in a toaster oven, though they rarely last long enough to need reheating