These quick, easy and delicious mini tomato, onion and ricotta tartlets consist of puff pastry topped with creamy ricotta, sauteed onions and fresh summer tomatoes.
Tomato season is fairly short in New Zealand, and what better way to take advantage of this delicious little fruit than to make a mini tomato tart with puff pastry, ricotta and delicious sauteed onions.
After perfecting my Tomato Galette, I knew I needed to come up with a quicker puff pastry version of the tomato tart in a mini tomato tart form. I love ricotta and had a bunch of onions that needed to be used so this came together in a wave of synchronicity.
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What You Need for this Recipe
Equipment
This recipe only requires a baking sheet or two, some parchment paper, and a good kitchen knife.
Ingredients
- Sheet of puff pastry (350 grams)
- 4-5 tomatoes
- Olive oil
- 1 Onion, thinly sliced
- Egg
- Salt and Pepper
- Ricotta Cheese
- Basil Pesto or Balsamic Glaze for serving.
Substitutions/Variations
For onions - you can use white, yellow, red or even shallots.
Puff pastry - I like to use ready-rolled puff pastry in this recipe to just cut down prep time. If using a block of pastry, roll the pastry out in a rectangle to about 3mm thick.
The egg wash can be replaced with milk, cream, or even a bit of olive oil.
Ricotta can be substituted with smooth-ish cottage cheese, plain or flavoured.
Making Mini Tomato, Onion and Ricotta Tartlets
Step 1 - Preheat the oven to 190°C or 170°C fans assisted. Line a baking sheet or two with baking paper. Finely slice the onion and saute over medium heat in 1 tablespoon of olive oil, with a good pinch of salt until the onions are soft and lightly browned. Take off heat and set it aside to cool.
Step 2 - Slice the tomatoes between 0.5cm to 1cm thick and place them on two sheets of paper towels. Sprinkle with a pinch or two of salt, and pat down with two additional pieces of paper towel to remove the excess liquid from the tomatoes. Set tomatoes aside.
Step 3 - If using a block of puff pastry, roll the pastry into a rectangle about 3mm thick. Slice the puff pastry into 10 equal-sized squares or rectangles. Create an inner square or rectangle about 1cm from the edge by gently scoring the puff pastry. Dock the inside portion of the pastry with a fork. Beat the egg small bowl using a fork until well combined. Using a pastry brush, brush over the entire puff pastry square.
Step 4 - Place 1 tablespoon of ricotta into the centre of each tartlet and spread over the inner portion of the pastry up to the scored line, sprinkle with salt and pepper. Then top with about a tablespoon of cooked onions, and place 2 -3 tomato slices on the pastry. Bake for 15-20 minutes or until the pastry is puffed and golden brown. Allow the mini tarts to cool slightly before serving with salt, pepper, and basil pesto or balsamic glaze.
Pro Tips for this Recipe
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
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📖 Recipe
Tomato, Onion and Ricotta Tartlets
Ingredients
- 350 grams puff pastry
- 10 tablespoons ricotta cheese
- 4-5 medium tomatoes
- 1 medium onion
- 1 tablespoon olive oil
- 1 egg
- Salty & Pepper to taste
- Balsamic Glaze Pesto for serving.
Instructions
- Preheat the oven to 190°C or 170°C fans assisted. Line a baking sheet or two with baking paper. Finely slice the onion and saute over medium heat in 1 tablespoon of olive oil, with a good pinch of salt until the onions are soft and lightly browned. Take off heat and set it aside to cool.
- Slice the tomatoes between 0.5cm to 1cm thick and place them on two sheets of paper towels. Sprinkle with a pinch or two of salt, and pat down with two additional pieces of paper towel to remove the excess liquid from the tomatoes. Set tomatoes aside.
- If using a block of puff pastry, roll the pastry into a rectangle about 3mm thick. Slice the puff pastry into 10 equal-sized squares or rectangles. Create an inner square or rectangle about 1cm from the edge by gently scoring the puff pastry. Dock the inside portion of the pastry with a fork. Beat the egg small bowl using a fork until well combined. Using a pastry brush, brush over the entire puff pastry square.
- Place 1 tablespoon of ricotta into the centre of each tartlet and spread over the inner portion of the pastry up to the scored line, sprinkle with salt and pepper. Then top with about a tablespoon of cooked onions, and place 2 -3 tomato slices on the pastry. Bake for 15-20 minutes or until the pastry is puffed and golden brown. Allow the mini tarts to cool slightly before serving with salt, pepper, and basil pesto or balsamic glaze.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.
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