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Puff Pastry Tomato Tartlets

Puff pastry tomato tartlets bake cherry tomatoes and softened goat cheese on crisp, flaky pastry with golden borders. They are cut into individual rectangles and baked until the tomatoes are tender.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1 puff pastry frozen sheet (about 8 ounces), thawed but cold
  • 1 egg large
  • 1 tbsp water
For the topping
  • 1 pt cherry tomatoes halved
  • 1 tbsp olive oil
  • 1 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 4 oz goat cheese softened

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the pastry
  1. Heat the oven to 400°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Unfold the pastry and gently press the fold seams together.
  3. Cut the pastry into 6 equal rectangles and transfer them to the baking sheet.
  4. Score a 1/2-inch border around each rectangle without cutting through, then prick the centers several times with a fork.
  5. Beat the egg with the water and brush the pastry lightly with the wash.
Season the tomatoes
  1. Toss the tomatoes with the olive oil, garlic, thyme, salt, and pepper.
Assemble and bake
  1. Spread the goat cheese over the pastry centers, keeping the borders clear, and arrange the tomato mixture on top.
  2. Bake for 20–25 minutes, until the pastry is puffed and golden and the tomatoes are tender.
  3. Rest the tartlets on the baking sheet for 5 minutes before serving.

Notes

For crisp borders, keep the pastry cold while shaping. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the pastry can soften. For a dairy-free variation, use a plant-based goat cheese alternative.