Tomato Tartlets with Puff Pastry (Printable)
Golden puff pastry with tomatoes, goat cheese, and fresh herbs baked until crispy.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet all-butter puff pastry (approximately 9 ounces), thawed if frozen
→ Cheese
02 - 3.5 ounces goat cheese, softened (ricotta or feta may be substituted)
03 - 1 ounce 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
# Directions:
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 to prevent puffing.
04 - Spread a thin layer of goat cheese inside the border of each tartlet. Sprinkle evenly with grated Parmesan.
05 - Arrange tomato slices and red onion if using 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 for golden coloring.
07 - Bake for 20 to 25 minutes until the pastry is puffed and golden and the tomatoes show slight caramelization.
08 - Cool for a few minutes on the baking sheet. Garnish with additional basil and serve warm or at room temperature.
# Expert Hints:
01 -
- The buttery, flaky pastry against juicy tomatoes creates the most perfect bite
- They look fancy but come together in under 15 minutes of active prep
02 -
- Tomatoes release water as they bake, so slice them thin and dont overcrowd the pastry
- Let the tartlets cool for at least 5 minutes before serving—otherwise the cheese slides right off
03 -
- Work quickly once the pastry is out of the fridge—it needs to stay cold for the flakiest results
- If your borders puff up too much, gently press them down while the tartlets are still warm