Looking for a simple yet elegant dish to impress your guests or treat yourself? These gluten-free tomato tartlets are perfect for any occasion! With a crispy crust, creamy ricotta filling, and juicy cherry tomatoes, they are sure to be a hit. Plus, they’re gluten-free, making them a great option for those with dietary restrictions. Let’s get baking!
1 sheet Sweet Loren’s Gluten Free Puff Pastry
½ cup Ricotta
¼ cup Parmesan Cheese
4 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
2 tsp Garlic Powder
2 tsp Oregano
1 tbsp Fresh Basil
1 Egg
1 pint Cherry Tomatoes
Instructions:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Unroll the Sweet Loren’s Gluten-Free Puff Pastry sheet on a lightly floured surface. Cut the pastry into 6 equal squares, then gently score a smaller square about ½ inch from the edge of each piece. Be careful not to cut all the way through—this will allow the edges to puff up around the filling.
In a medium-sized bowl, combine the ricotta, Parmesan cheese, 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder, oregano, and fresh basil. Mix until smooth and well combined.
Halve the cherry tomatoes and toss in a small bowl with the remaining olive oil, salt, and pepper.
Spread a generous spoonful of the ricotta mixture onto the center of each puff pastry square, staying within the scored border. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut side up.
Carefully brush the edges of the puff pastry with the beaten egg. This will give the tartlets a beautiful golden color when baked.
Place the tartlets on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
Once baked, remove the tartlets from the oven and allow them to cool for a few minutes. Garnish with fresh chopped basil before serving.
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