Tomato Tartlets with Puff Pastry (Printer-friendly)
Flaky pastry layers topped with ripe tomatoes, goat cheese, and fresh herbs for an elegant French-inspired appetizer.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet (approximately 9 oz) all-butter puff pastry, thawed if frozen
→ Cheese
02 - 3.5 oz goat cheese, softened (or ricotta/feta as alternative)
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 tbsp fresh basil leaves, chopped (plus extra for garnish)
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp olive oil
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Egg Wash
11 - 1 egg, beaten
# How to Prepare:
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 (do not cut 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 (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.
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 -
- They come together in under 45 minutes but look like something from a French bakery
- The combination of flaky pastry, creamy cheese, and sweet roasted tomatoes is practically irresistible
02 -
- Pricking the pastry centers is crucial or they will puff up dramatically and push your toppings right off
- Really pat those tomato slices dry with paper towels before assembling to avoid a soggy bottom
03 -
- If your pastry starts getting too soft while you are working, pop the whole baking sheet in the freezer for 10 minutes before baking
- Grating the Parmesan yourself instead of using pre-grated makes a huge difference in how well it melts and incorporates