u/Clear-skies4422

So delicious and incredibly easy!

**Tomato tartlets**
Ingredients: 
1 sheet puff pastry

1 egg

¾ cup (8oz) ricotta cheese

¼ cup (4 oz) parmigiano reggiano 

1 teaspoon sea salt

½ teaspoon black pepper

3 Tbsp fresh basil + more whole for garnish

1 teaspoon garlic powder

1 teaspoon dried oregano

½ pound mini tomatoes halved

1 tablespoon olive oil

 Flaky sea salt to finish

Directions: 
Preheat oven to 425 degrees Fahrenheit, line the sheet with parchment

Slice puff pastry into 9 even pieces

Slice smaller rectangle inside each piece

Mix ricotta, parmigiano, salt, pepper, basil, garlic powder, and oregano

Whisk egg for egg wash after assembly

Place puff pastry rectangles 1 inch apart, spread 1 ½ Tbsp of mixture in the middle, add sliced tomatoes, brush tomatoes with olive oil, and brush edges of pastry with egg wash

Bake for 20 minutes or until golden brown, turn the sheet halfway, top with fresh basil

So delicious and incredibly easy! Perfect as appetizers for spring and summertime!

**Tomato tartlets**
Ingredients: 
1 sheet puff pastry

1 egg (optional, but adds a nice sheen to the finished pastries)

¾ cup (8oz) ricotta cheese

¼ cup (4 oz) parmigiano reggiano 

1 teaspoon sea salt

½ teaspoon black pepper

3 Tbsp fresh basil + more whole for garnish

1 teaspoon garlic powder

1 teaspoon dried oregano

½ pound mini tomatoes halved

1 tablespoon olive oil

 Flaky sea salt to finish

Directions: 
Preheat oven to 425 degrees Fahrenheit, line the sheet with parchment

Slice puff pastry into 9 even pieces

Slice smaller rectangle inside each piece and prick the center.

Mix ricotta, parmigiano, salt, pepper, basil, garlic powder, and oregano

Whisk egg for egg wash after assembly

Place puff pastry rectangles 1 inch apart, spread 1 ½ Tbsp of mixture in the middle, add sliced tomatoes, brush tomatoes with olive oil, and brush edges of pastry with egg wash

Bake for 20 minutes or until golden brown, turn the sheet halfway, top with fresh basil

**you can also add diced mozzarella pearls into the filling!!

So delicious and incredibly easy!

https://theheirloompantry.co/tomato-tartlets-with-puff-pastry/

Tomato tartlets
Ingredients: 
1 sheet puff pastry

1 egg ( can omit, but adds a shiny look to the pastry)

¾ cup (8oz) ricotta cheese

¼ cup (4 oz) parmigiano reggiano 

1/2 teaspoon sea salt

½ teaspoon black pepper

3 Tbsp fresh basil + more for garnish

1 teaspoon garlic powder

1 teaspoon dried oregano

½ pound mini tomatoes halved

1 tablespoon olive oil

 Flaky sea salt to finish

Directions: 
Preheat oven to 425 degrees Fahrenheit, line the sheet with parchment

Slice puff pastry into 6 or 9 even pieces

Cut smaller rectangle inside each piece and prick the center to prevent over puffing

Mix ricotta, parmigiano, salt, pepper, basil, garlic powder, and oregano

Whisk egg for egg wash after assembly

Place puff pastry rectangles 1 inch apart, spread 1 ½ Tbsp of mixture in the middle, add sliced tomatoes, brush tomatoes with olive oil, and brush edges of pastry with egg wash

Bake for 20 minutes or until golden brown, turn the sheet halfway, top with fresh basil

** additionally you can dice up mozzarella pearls to add into the mixture.

** You can add red pepper flakes for an extra kick!

Next time I will be adding more cinnamon!!