Tomato Tartlets with Puff Pastry (Printable)

Golden puff pastry topped with tomatoes, goat cheese, and fresh herbs baked until crispy and delicious.

# What goes in:

→ Puff Pastry Base

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

→ Cheese Selection

02 - 3.5 ounces goat cheese, softened (ricotta or feta may be substituted)
03 - 1 ounce grated Parmesan cheese

→ Fresh Vegetables

04 - 3 medium ripe tomatoes, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Herbs and Seasonings

06 - 2 tablespoons fresh basil leaves, chopped (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 large egg, beaten

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry on lightly floured surface to smooth seams. Cut into 6 equal rectangles or circles. Arrange on prepared baking sheet.
03 - Lightly score a 1/2-inch border around each tartlet using a small knife, being careful not to cut through completely. Prick centers several times with a fork.
04 - Spread a thin layer of goat cheese within the scored border of each pastry. Sprinkle grated Parmesan evenly over the goat cheese.
05 - Layer tomato slices over the cheese. Add red onion slices if desired. Drizzle with olive oil and distribute fresh basil and thyme. Season with salt and pepper.
06 - Brush pastry borders with beaten egg using a pastry brush to achieve golden color during baking.
07 - Bake for 20 to 25 minutes until pastry is puffed and deeply golden, and tomatoes show slight caramelization.
08 - Allow tartlets to cool for several minutes. Garnish with additional fresh basil leaves. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The buttery, flaky pastry creates the perfect vehicle for sweet juicy tomatoes and tangy goat cheese
  • These come together in under 45 minutes but look like something from a French patisserie
  • You can prep everything ahead and bake them just before guests arrive
02 -
  • The scored border is the secret technique that creates that beautiful raised edge, so take your time and be precise
  • Overloading the tomatoes will make the pastry soggy—arrange them in a single layer without overlapping
03 -
  • Pat your tomato slices with paper towels before arranging them to prevent excess moisture from making the pastry soggy
  • Let the puff pastry thaw completely but work quickly once it is unfolded—overly warm pastry becomes difficult to handle

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