Savory and Quick Mini Tartlets: a simple and eye-catching appetizer, perfect for a flavorful aperitif or buffet.
These small delicacies are prepared in just a few minutes and are ideal when we need a dish that’s beautiful to look at, full of aromas, and has an irresistible taste. The crispy puff pastry base, combined with the creaminess of the cheese and the sweet-tart of caramelized cherry tomatoes, creates a perfect balance that conquers at the first taste.
The preparation is really immediate: just cut out disks of puff pastry and bake them “blind” in the mold so that they remain golden and stable.
The cherry tomatoes, on the other hand, are cooked in the oven with a pinch of brown sugar, which makes them shiny and caramelized. Once ready, assemble the tartlets with a creamy base of ricotta or Philadelphia, flavored with fresh herbs like thyme, basil, or chives.
The final result is an appetizer that combines three textures: the crispness of the pastry, the creaminess of the filling, and the juiciness of the tomatoes. Perfect even for a Christmas aperitif, they become even more elegant by adding a drop of balsamic glaze, chopped pistachios, or grated lemon zest.
They keep for a few hours already prepared, but they give their best if assembled just before serving, to keep the crispness of the base intact.
Versatile, quick, and adaptable to everyone’s tastes, these savory and quick mini tartlets are the kind of recipe that immediately enters the family repertoire for its simplicity and guaranteed success every time they are brought to the table.
READ TIPS AND F.A.Q. AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1 roll puff pastry
- 3.2 oz light ricotta
- 3.5 oz cherry tomatoes
- extra virgin olive oil
- fine salt
- pepper
- dried oregano
- 1 tsp brown sugar
- basil
- chopped pistachios
Tools
- ceramic pie weights
- Molds mini tartlets
Steps
Preheat the oven to 350°F.
Wash the cherry tomatoes, place them on a baking sheet, and season with oregano, salt, oil, and brown sugar. Bake for about 15 minutes at 350°F (or in an air fryer for 12 minutes at 350°F).
Unroll the puff pastry, cut with a pastry cutter about 3 inches (or larger/smaller) and line the molds, pricking the bottom.
Cover each tartlet with a piece of parchment paper and fill with ceramic balls that prevent the pastry from puffing up during baking. Bake again at 350°F for about ten minutes (they should be golden).
Meanwhile, place the ricotta in a bowl and season with a little salt and pepper.
Add the basil torn by hand, a tablespoon of chopped pistachios, and mix with a fork.
Wait for the tomatoes and tartlets to cool slightly, then top with the flavored ricotta, cherry tomatoes, and a few basil leaves. If you like, you can add a little chopped pistachios or pepper.
Storage of Mini Tartlets:
For a perfect result, it is advisable not to store the assembled tartlets. You can prepare the bases and then assemble them an hour before serving. They should be kept in the fridge.
Tips:
Use rectangular puff pastry: less dough is wasted.
If you want to intensify the flavor, add a pinch of ready-made pesto to the ricotta cream.
For a more elegant version, use strained ricotta with orange zest.
If desired, a few drops of balsamic vinegar can be added before serving.
FAQ (Questions and Answers)
Can I substitute ricotta?
Certainly: Philadelphia, goat cheese, robiola, or even a feta cream if you like a stronger taste.
Is puff pastry necessary?
You can also use shortcrust pastry, but puff pastry makes the result lighter and flakier.
Can I cook in an air fryer?
The procedure already suggests cooking the tomatoes. I think the bases can also go in the air fryer at 340°F for 8/9 minutes (always checking that they don’t burn).
