Tomato Tartlets with Puff Pastry (Printable)

Crisp pastry layers filled with ripe tomatoes, soft cheese, and fresh herbs, baked until golden.

# What You'll Need:

→ Pastry Base

01 - 1 sheet all-butter puff pastry (approximately 9 ounces), thawed if frozen

→ Cheese Layer

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 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.
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 40 minutes but taste like something from a French bakery
  • The combination of warm flaky pastry with cool creamy cheese and bright tomatoes is honestly addictive
  • You can prep everything ahead and bake just before guests arrive
02 -
  • Pat those tomato slices dry with paper towels or your pastry will get soggy
  • Do not skip the scored border—it keeps the edges tall and pretty while the center stays flat
  • Let the tartlets cool for at least 5 minutes before trying to move them
03 -
  • If your pastry gets too warm while working pop it in the fridge for 10 minutes before baking
  • Grate your own Parmesan instead of buying pre grated for better melting

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