Ingredients
Scale
- 1 sheet puff pastry (8.5 oz)
- 1 egg
- ¾ cup whole milk ricotta cheese
- ¼ cup grated Parmigiano-Reggiano
- ½ lb mini heirloom tomatoes or cherry tomatoes
- Fresh basil (minced and whole leaves for garnish)
- Olive oil
- Garlic powder
- Dried oregano
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into 9 rectangles, creating an inner border about a quarter inch from the edge.
- In a mixing bowl, combine ricotta cheese, grated Parmigiano-Reggiano, salt, pepper, minced basil, garlic powder, and dried oregano.
- Spoon the ricotta mixture onto each rectangle and top with halved tomatoes drizzled with olive oil.
- Brush the edges of pastry with beaten egg for shine.
- Bake for 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tartlet (approximately 60g)
- Calories: 190
- Sugar: 2g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg