Golden, flaky puff pastry squares topped with creamy ricotta, vibrant heirloom tomatoes, fresh basil, and a hint of cracked black pepper—these savory tarts are a summer favorite, perfect as an appetizer or light lunch.

Why You’ll Love This Recipe

• Elegant presentation with minimal effort—ideal for gatherings or casual chic meals.
• Bright, seasonal flavors from ripe heirloom tomatoes and fresh basil.
• Creamy and satisfying texture thanks to the ricotta base, complementing the flaky pastry.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• puff pastry sheet, thawed
• ricotta cheese
• garlic powder
• sea salt
• black pepper
• heirloom cherry tomatoes, halved
• egg (for egg wash)
• olive oil
• fresh basil, thinly sliced

Directions

1. Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry on a floured surface and cut into 6 equal squares.
3. Score a ½‑inch border around each square without cutting through to help the edges puff.
4. Combine ricotta, garlic powder, sea salt, and black pepper in a small bowl.
5. Spread a spoonful of the ricotta mixture within each scored border.
6. Arrange halved heirloom cherry tomatoes, cut‑side up, atop the ricotta.
7. Brush the pastry edges with beaten egg for a golden finish.
8. Bake 18–22 minutes, or until the pastry is puffed and golden.
9. Remove from oven, drizzle lightly with olive oil, and sprinkle with fresh basil before serving.

Servings and timing

• Makes: 6 tarts (serves 4–6 as an appetizer, or 2–3 as a light meal)
• Prep time: 10 minutes
• Bake time: 18–22 minutes
• Total time: ~30 minutes

Variations

• Cheesy twist: Add grated Parmesan or mozzarella over the ricotta before topping.
• Savory herb blend: Mix chopped thyme or rosemary into the ricotta.
• Balsamic glaze: Drizzle a reduced balsamic vinegar over the finished tarts for acidity.

Storage/reheating

Store leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat in a 350 °F (175 °C) oven for 8–10 minutes to regain flakiness. These are best enjoyed fresh and warm.

FAQs

How do I prevent the puff pastry from getting soggy?

Ensure tomatoes are well drained and pat them dry before arranging to avoid excess moisture.

Can I use full‑size tomatoes instead of cherry tomatoes?

Yes—slice larger heirlooms thinly, but slightly overlap them less to preserve crisp pastry.

What if I don’t have ricotta?

Use cream cheese or mascarpone as a substitute; these provide a similar creamy base.

Can I make these ahead of time?

You can assemble ahead and refrigerate for up to 1 hour before baking, then bake directly from chilled.

Is there a gluten‑free puff pastry option?

Yes—many stores offer gluten‑free puff pastry; bake as directed, but monitoring time may be necessary.

Can these tarts be frozen?

Bake them fully, cool, then freeze in a single layer. Reheat from frozen in a 350 °F oven for about 12–15 minutes.

Can I use dairy‑free ricotta?

Absolutely—use a non‑dairy ricotta or tofu-based spread for a vegan adaptation.

How do I ensure even baking?

Rotate the baking sheet halfway through baking to promote even browning.

Is it okay to omit the egg wash?

Yes—it just ensures a glossy, golden edge. Without it, the pastry will still bake properly, but look less shiny.

What side dishes pair well with these tarts?

A green salad dressed with lemon vinaigrette, or a bowl of fresh melon, complements these tarts nicely.

Conclusion

These Heirloom Tomato Puff Pastry Tarts are a delightful blend of flaky pastry, creamy ricotta, and fresh summer produce. They offer an effortless yet refined dish suitable for entertaining or a light weekday indulgence—bright, elegant, and deliciously versatile.

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