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Tomato Tartlets with Puff Pastry

Hosting a summer gathering? These Tomato Tartlets with Puff Pastry are perfect bite-size snacks to elevate your cheese platter ideas. With a delightful blend of ricotta and Parmesan, they add a fresh touch to your seasonal festivities. Check out epiceats for more inspiration! CheesePlatterIdeas BiteSizeSnacks SummerAppetizers PuffPastry TomatoTartlets PartyFood SeasonalRecipes
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Ingredients
  

1 sheet of puff pastry, thawed

2 large ripe tomatoes, sliced

1 cup ricotta cheese

cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped

2 tablespoons olive oil

Salt and pepper, to taste

1 egg, beaten (for egg wash)

Balsamic glaze (for drizzling, optional)

Instructions
 

Preheat your oven to 400F (200C).

    On a lightly floured surface, roll out the puff pastry to about inch thick. Cut the pastry into circles, approximately 4 inches in diameter, and place them on a baking sheet lined with parchment paper.

      Prick the center of each pastry circle with a fork to prevent puffing up too much during baking.

        In a mixing bowl, combine the ricotta cheese, grated Parmesan, dried oregano, fresh basil, olive oil, salt, and pepper. Mix until well combined.

          Spoon a generous amount of the ricotta mixture onto the center of each pastry circle, spreading it slightly but leaving about half an inch of space at the edges.

            Arrange the sliced tomatoes on top of the cheese mixture in a circular pattern, overlapping slightly if desired.

              Brush the edges of the puff pastry with the beaten egg to give it a golden finish.

                Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

                  Remove from the oven and let cool slightly. Drizzle with balsamic glaze if desired before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 tartlets