Tomato Tartlets with Puff Pastry (Printable Version)

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

# What You Need:

→ Puff Pastry Base

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

→ Cheese Layer

02 - 3.5 oz goat cheese, softened (or ricotta/feta as alternative)
03 - 1 oz 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 extra 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

# How-To Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Roll puff pastry on lightly floured surface to smooth seams. Cut into 6 equal rectangles or circles and transfer to prepared baking sheet.
03 - Lightly score a 1/2-inch border around each tartlet without cutting through completely. Prick centers with fork to prevent puffing.
04 - Spread thin layer of goat cheese inside scored border of each tartlet. Sprinkle evenly with grated Parmesan.
05 - Arrange tomato slices and red onion over cheese layer. Drizzle with olive oil and scatter basil and thyme. Season with salt and pepper.
06 - Brush pastry borders with beaten egg using pastry brush for golden finish.
07 - Bake for 20-25 minutes until pastry is puffed and deeply golden with tomatoes slightly caramelized.
08 - Cool briefly for 5 minutes. Garnish with additional fresh basil. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • The way the pastry rises into golden flaky layers never stops feeling like magic
  • They look fancy but come together in under 45 minutes
  • Perfect for those nights when you want comfort food that still feels elegant
02 -
  • Soggy bottoms happen when tomatoes are too thick or you skip pricking the pastry centers
  • Room temperature cheese spreads so much easier than cold, straight-from-fridge cheese
  • These reheat surprisingly well at 350°F for about 5 minutes if you have leftovers
03 -
  • A drizzle of balsamic glaze right before serving adds a sweet acidic punch that people will ask about
  • Grating a little lemon zest over the top during the last 5 minutes of baking brightens everything

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