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Tomato Tartlets with Puff Pastry Recipe
Ash Tyrrell

Tomato Tartlets with Puff Pastry Recipe

I recently made these tomato tartlets with puff pastry for a light weekend lunch, and they turned out even better than I expected. The flaky pastry, juicy tomatoes, and creamy cheese create such a delicious combination in every bite. I love how elegant they look even though the recipe is surprisingly simple to prepare
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed – Use all-butter puff pastry if possible because it gives the tartlets a richer flavor and flakier texture.
  • 2 medium ripe tomatoes thinly sliced – Roma tomatoes work especially well since they contain less moisture and help prevent soggy pastry.
  • 4 ounces goat cheese – Soft goat cheese adds creaminess and a slightly tangy flavor that balances the sweetness of the tomatoes.
  • 1 tablespoon olive oil – A drizzle of olive oil helps the tomatoes roast beautifully and adds extra richness.
  • 1 teaspoon fresh thyme leaves – Fresh thyme gives the tartlets a fresh herb flavor that pairs perfectly with tomatoes and cheese.
  • 1 teaspoon fresh basil chopped – Basil adds brightness and makes the tartlets taste fresh and summery.
  • 1 clove garlic minced – Fresh garlic creates a savory depth of flavor that dried garlic powder cannot fully replace.
  • 1 egg – Used for the egg wash to give the pastry a golden and shiny finish.
  • ½ teaspoon salt – Enhances all the flavors and helps season the tomatoes properly.
  • ¼ teaspoon black pepper – Adds a mild warmth and balances the creamy cheese.
  • 1 tablespoon grated parmesan cheese – Freshly grated parmesan melts better and adds a delicious salty finish.

Method
 

  1. Start by thawing the puff pastry according to the package instructions until it becomes soft but still cold. Place the pastry sheet on a lightly floured surface and gently roll it out slightly. Cut the pastry into equal rectangles or circles depending on your preferred tartlet shape.
  2. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier later. Transfer the pastry pieces onto the tray while leaving some space between each tartlet. Use a fork to prick the center of each pastry piece while leaving a small border around the edges.
  3. Wash and dry the tomatoes carefully before slicing them into thin, even rounds for consistent cooking. Thin slices help reduce excess moisture and keep the pastry crisp while baking. I like placing the tomato slices on paper towels for a few minutes to absorb extra liquid.
  4. Spread goat cheese gently over the center of each puff pastry piece without covering the borders. The creamy cheese layer acts as a barrier that helps prevent the pastry from becoming soggy. Sprinkle minced garlic, thyme, salt, and black pepper evenly over the cheese.
  5. Layer the tomato slices neatly over the cheese mixture while slightly overlapping them for a pretty presentation. Drizzle olive oil lightly over the tomatoes to help them roast beautifully in the oven. Finish by sprinkling grated parmesan cheese over the top for extra flavor.
  6. Crack the egg into a small bowl and whisk it until smooth for the egg wash mixture. Use a pastry brush to coat the pastry edges lightly with the egg wash. This step helps create a beautiful golden-brown crust during baking.
  7. Place the tray into a preheated oven at 400°F (200°C) and bake until the pastry becomes puffed and golden. The tomatoes should look slightly roasted while the cheese becomes creamy and melted. Baking usually takes about 20 to 25 minutes depending on your oven.
  8. Remove the tartlets carefully from the oven and allow them to cool slightly before serving. Sprinkle fresh basil over the warm tartlets for a fresh and colorful finish. I love serving them warm because the pastry stays extra flaky and delicious.

Notes

  • I always use cold puff pastry because warm pastry becomes difficult to handle and may not puff properly.
  • I like salting the tomato slices lightly and letting them sit for a few minutes to remove extra moisture.
  • Fresh herbs make a huge difference, especially basil and thyme, because they add brighter flavor.
  • I found that thinner tomato slices bake better and keep the tartlets crisp.
  • Sometimes I add a little balsamic glaze after baking for a slightly sweet and tangy finish.
  • I personally prefer freshly grated parmesan because pre-shredded cheese does not melt as smoothly.