Tomato Tartlets with Puff Pastry

I developed these Tomato Tartlets with Puff Pastry to deliver elegant, savory bites using crisp, flaky pastry topped with juicy tomatoes, cheese, and herbs. These tartlets make a delightful appetizer, light lunch, or snack that’s simple yet sophisticated.

Why You’ll Love This Recipe

I adore how the buttery puff pastry layers pair beautifully with fresh-tasting tomato and creamy cheese. The combination of flaky, golden crust with bright tomato flavor and fragrant herbs is irresistible. They’re quick to assemble, bake beautifully, and always look impressive—even if I’m just cooking at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (thawed if frozen)

• Ripe tomatoes (sliced or cherry tomatoes halved)

• Cheese: goat cheese, mozzarella, ricotta, or grated Parmesan

• Dijon mustard or pesto (optional base layer)

• Fresh herbs: basil, thyme, or oregano

• Olive oil

• Salt and freshly ground black pepper

• Optional: garlic powder or minced garlic

• Optional garnish: balsamic reduction or microgreens

Directions

1. I preheat the oven to 400 °F (200 °C).

2. I roll out puff pastry and cut it into squares or circles (about 3–4 inches each). I score a small border inside each shape—without cutting through—to help the center puff less.

3. I brush each tartlet lightly with olive oil. If I’m using it, I spread a thin layer of Dijon mustard or pesto inside the border.

4. I top each tartlet with a slice or half-slice of tomato, followed by crumbled or sliced cheese. I sprinkle with herbs, salt, and pepper (and garlic powder if using).

5. I drizzle a little olive oil over the tomato and cheese.

6. I bake the tartlets for about 15–20 minutes, until pastry is puffed and golden and tomatoes softened.

7. I let them rest briefly, then garnish with fresh herbs or a drizzle of balsamic reduction before serving.

Servings And Timing

This recipe makes approximately 12 small tartlets or 6 larger ones, depending on size.

• Prep time: 10–15 minutes

• Bake time: 15–20 minutes

• Total time: about 30–35 minutes

Variations

• I sometimes swap tomato for cherry tomato halves or heirloom tomato slices for color contrast.

• I add caramelized onions, roasted bell peppers, or wilted spinach beneath the tomatoes for extra sweetness and depth.

• I use pesto or a garlic-herb cream-cheese spread instead of mustard for a flavor twist.

• I include a sprinkle of spice—red pepper flakes or za’atar—for extra kick.

• I make miniature tartlets in a mini muffin tin for bite-sized party snacks.

Storage/Reheating

I store leftover tartlets in the fridge for up to 2 days, loosely wrapped or in an airtight container. To reheat, I bake or toast them at 325 °F until warmed through and crispy again. I avoid microwaving to preserve the pastry’s flakiness.

FAQs

What Kind Of Puff Pastry Is Best?

I prefer high-quality frozen puff pastry (buttery and reliable), thawed properly. I also sometimes make quick homemade versions when time allows.

Can I Use Different Cheeses?

Yes. I use goat cheese for tang, mozzarella for meltiness, ricotta for creaminess, or Parmesan for salty depth. Mixing cheeses works great too.

Do I Need To Score The Pastry?

Yes. I score a small inner border to keep the edges puffed and crisp while the center holds toppings flatter and more even.

Can I Add Other Vegetables?

Absolutely. I enjoy adding thin slices of zucchini, caramelized onion, roasted red pepper, or wilted spinach under or between the tomato slices.

How Can I Make These Ahead Of Time?

I assemble the tartlets on the baking sheet and refrigerate them (unbaked) until ready. I bake straight from cold—adding a few extra minutes if needed.

Conclusion

I make these Tomato Tartlets with Puff Pastry whenever I want a visually appealing, flavorful treat that’s fast and elegant. With crisp pastry, juicy tomato, savory cheese, and fresh herbs, they come together beautifully and deliver big taste with minimal effort.

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