Ingredients:

  • 1 sheet of puff pastry, thawed (250g)
  • Flour for dusting
  • 2 cups heirloom tomatoes, thinly sliced (about 300g)
  • 1 cup ricotta cheese (240g)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons fresh basil, chopped (10g)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface. Cut out circles that fit into your tartlet pans.
  3. Carefully press the pastry into each tartlet pan. Prick the base with a fork to prevent bubbling.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, basil, olive oil, salt, and pepper. Whisk until smooth.
  5. Spoon the ricotta mixture into each pastry shell. Layer the sliced heirloom tomatoes on top.
  6. Place the tartlets on a baking sheet and bake for 20 minutes, or until the pastry is golden and the filling is set.
  7. Let the tartlets cool for a few minutes before serving. Enjoy warm!