Tomato Tartlets with Puff Pastry (Print version)

Golden puff pastry topped with tomatoes, cheese, and herbs for an elegant appetizer or light lunch.

# 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 additional 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 large egg, beaten

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry on lightly floured surface to smooth seams. Cut into 6 equal rectangles or circles and place on prepared baking sheet.
03 - Lightly score a 1/2-inch border around each tartlet without cutting through. Prick centers with fork.
04 - Spread thin layer of goat cheese inside border of each tartlet. Sprinkle with grated Parmesan.
05 - Arrange tomato slices and red onion over cheese. Drizzle with olive oil, scatter with basil and thyme, season with salt and pepper.
06 - Brush pastry borders with beaten egg.
07 - Bake 20-25 minutes until pastry is puffed and golden and tomatoes are slightly caramelized.
08 - Cool for a few minutes. Garnish with additional basil and serve warm or at room temperature.

# Expert suggestions:

01 -
  • The buttery, flaky pastry creates the perfect contrast to the juicy, slightly caramelized tomatoes
  • These come together in under an hour but look like something from a French bakery
  • You can easily customize the cheese and herbs based on what you have on hand
02 -
  • Dry your tomato slices thoroughly with paper towels, otherwise the moisture will make your pastry soggy instead of crisp
  • Work quickly once you have rolled out the pastry, because it becomes difficult to handle if it warms up too much
  • The scoring step is crucial because it creates a natural raised edge that holds all those delicious toppings in place
03 -
  • If your tomatoes are especially juicy, sprinkle them with a little salt and let them drain on paper towels for 15 minutes before using
  • Grating a bit of lemon zest over the finished tartlets brightens everything up beautifully

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