Puff Pastry Tomato Tartlets
Buttery puff pastry, lush basil cream cheese, and bright tomatoes
Servings: 9 tartlets
Equipment
- 1 medium and small mixing bowl
- 1 knife
- 1 baking sheet
- 1 measuring cups and spoons
- 1 parchment paper
- 1 cooling rack
- 1 pastry brush
- 1 whisk
Ingredients
- 1 8.5 ounce sheet of puff pastry I used Pepperidge Farm Puff Pastry
- 1 8 ounces cream cheese softened
- ½ cup loosely packed basil leaves thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ⅛ teaspoon black pepper
- 8 ounces cherry or grape tomatoes halved
- 1 tablespoon olive oil
- 1 egg whisked
- sea salt to finish optional
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Place defrosted puff pastry sheet on a large cutting board and slice in to 9 even pieces. Use a knife to score rectangles inside of each piece, creating a ¼ inch perimeter.
- In a bowl, combine cream cheese, thinly sliced basil, garlic powder, oregano, and black pepper. With a hand held mixer or using a wooden spoon, mix until thoroughly combined. Whisk an egg in a small bowl and set aside to use as an egg wash after assembly.
- Place the puff pastry rectangles on the baking sheet with parchment paper 1 inch apart. Spoon and spread roughly 2 tablespoons of the cheese mixture in the middle rectangle of each puff pastry. Top each piece with sliced tomatoes and brush the tomatoes with olive oil. Brush the edges of each puff pastry with the egg wash.
- Place the sheet pan in the oven and bake for 18-20 minutes until the pastry is golden. Remove from the oven and cool on a wire rack. Top with more basil, sea salt, or ground pepper, and serve
Notes
These tartlets can be stored in the refrigerator in an air-tight container, plastic wrap, or storage bag for up to 3 days. You can also freeze them for up to 1 month. To reheat them, let the tartlets thaw in the refrigerator overnight, then heat them in the oven at 350°F for 5-7 minutes.