If you’re looking for an appetizer that looks both elegant and is easy and quick to make, you should try these roasted cherry tomato tarts with puff pastry.
These mini tartlets are light yet satisfying thanks to the creamy ricotta-parmesan filling, while the roasted cherry tomatoes bring a burst of color and add sweetness to every bite.
Best of all, this recipe is just perfect for parties: it’s quick to make in bulk, and the little tartlets will look super pretty on your holiday table.
What You’ll Need
For these mini puff pastry tarts, you only need a handful of ingredients:
- Puff pastry for the base
- Ricotta and parmesan for the creamy, savory filling
- Cherry tomatoes (a mix of red and yellow if you can find them)
- Oregano, garlic powder, basil, salt, and pepper for seasoning
- Olive oil and an egg wash to help the pastry bake up golden and crisp
How to Make These Cherry Tomato Puff Pastry Tarts
To whip up these beauties, start by preparing the filling:
In a medium bowl, combine ricotta, parmesan, oregano, garlic powder, shredded basil, and a little salt and pepper. This mixture will be the creamy base for your tarts.
Next, wash and dry the cherry tomatoes, then cut them in half. Using both red and yellow tomatoes makes the tarts extra pretty, but any variety and color combo will work.
Roll out one puff pastry sheet at a time and cut into 12 roughly equal rectangles.
On each piece, use the tip of a knife to lightly trace a smaller rectangle about 1/4 inch from the edge. This creates a border so the pastry puffs up around the filling. Be careful not to cut all the way through!
Beat the egg in a small bowl and brush the outer edges of the pastry pieces. You can do this step right before popping your mini tarts in the oven, too, but I find it’s easier to do it before adding the filling, as it can get pretty messy otherwise.
Spoon about a tablespoon of ricotta mixture into the center of each square and spread lightly. Arrange halved cherry tomatoes on top. For a nice presentation, you can alternate colors or place them in a simple pattern. Brush the tomatoes with a little olive oil to help them roast beautifully.
Bake at 400°F for 20–25 minutes, until the pastry edges are puffed and golden. Rotate the baking sheet halfway through so everything bakes evenly.
Once baked, sprinkle with extra basil, a pinch of salt, and cracked black pepper before serving. These taste amazing both hot and cold!
Why You’ll Love This Recipe
- Easy to make but it looks really cute and pretty: Just a handful of simple ingredients come together to form a perfectly party-ready appetizer.
- It’s perfect for larger parties: This recipe makes 24 small tarts, so it’s ideal for sharing.
- The recipe is pretty light but still satisfying: The ricotta cheese makes the tartlets creamy without feeling heavy and the tomatoes are light too.
- Easy to customize: You can easily change up the toppings if you like: swap out the tomatoes for or add zucchini slices, caramelized onions, or even prosciutto.
- Tastes great hot or cold: The best part about these tartlets is that you can serve them both hot and cold, which means you can make them ahead without having to stress on party day!
Tips for Success
- Don’t skip creating the knife border: It gives the tarts a defined edge that looks professional and helps keep the filling in place.
- Use parchment paper under each sheet of dough: Puff pastry can stick but lining your sheet makes cleanup easier and ensures everything turns out the way it’s supposed to.
- Make sure to brush the tomatoes with olive oil to get that roasted, glossy finish.
- Bake until golden: Pale pastry means it’s still undercooked, so you need to let it puff and brown for a little while more.
- Serve on a platter with fresh basil scattered over the top for a gorgeous finish.
📌 Roasted Cherry Tomato Tarts With Puff Pastry (Recipe Card)
Ingredients (Makes 24 tarts)
- 2 sheets puff pastry (about 16×9 in each)
- 1 1/2 cups ricotta cheese
- 3/4 cup parmesan cheese, grated
- 1 tsp oregano
- 1 tsp garlic powder
- Handful of fresh basil leaves, shredded
- Salt and pepper, to taste
- 14 oz cherry tomatoes, halved (mix of red and yellow if possible)
- 1 tbsp olive oil
- 1 egg, beaten
Equipment
- Baking trays
- Parchment paper
- Mixing bowls
- Pastry brush
- Sharp knife
Instructions
- Preheat oven to 400°F and line two baking trays with parchment paper.
- In a bowl, mix ricotta, parmesan, oregano, garlic powder, basil, salt, and pepper and stir until smooth and all ingredients are well combined.
- Roll out each sheet of puff pastry one at a time and cut each into 12 roughly equal rectangles. Lightly score a border about 1/4 inch from the edge of each piece, but be careful not to cut all the way through.
- Brush the edges of each little square with beaten egg.
- Spoon about 1 tablespoon of ricotta filling into each pastry square and spread lightly.
- Top with halved cherry tomatoes, alternating colors or creating a pretty pattern if you like. Brush tomatoes with olive oil.
- Bake for 20–25 minutes until pastry is puffed and golden, turning trays halfway through.
- Garnish with fresh basil, extra salt, and cracked black pepper. Serve warm or cold.
