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Close up of tomato, onion and ricotta tartlets drizzled with a balsamic glaze.

Tomato, Onion and Ricotta Tartlets

These quick, easy and delicious mini tomato, onion and ricotta tarts consist
5 from 2 votes
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Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 10 tartletss
Calories: 200kcal
Author: Mary-Lou


  • 350 grams puff pastry
  • 10 tablespoons ricotta cheese
  • 4-5 medium tomatoes
  • 1 medium onion
  • 1 tablespoon olive oil
  • 1 small/medium egg
  • Salty & Pepper to taste
  • Balsamic Glaze Pesto for serving.


  • 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.


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.


Serving: 1tart | Calories: 200kcal

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Pies and Tarts
Cuisine :French
Keyword :mini tomato tarts puff pastry, tartlets, tomato tart with ricotta, tomato tartlets puff pastry