Tartelettes feuilletées salées à la tomate et à la ricotta

Ingrédients

• 1 sheet frozen puff pastry, thawed
• 1 cup whole-milk ricotta
• 1/3 cup finely grated Parmesan, plus extra for topping
• 1 small garlic clove, grated or minced
• 1 tablespoon olive oil, plus more for brushing
• 1 teaspoon lemon zest (optional, but brightens the filling)
• 1/2 teaspoon kosher salt, plus more to finish
• 1/4 teaspoon black pepper
• 1 cup cherry or grape tomatoes, thinly sliced
• 1 teaspoon fresh thyme or oregano leaves (or 1/2 teaspoon dried Italian seasoning)
• 1 egg, beaten (for egg wash)
• Fresh basil, to finish
• Balsamic glaze, optional

Préparation

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. 2

   Make the ricotta filling: In a bowl, mix ricotta, Parmesan, garlic, olive oil, lemon zest, salt, and pepper until smooth.

3. 3

   Prep the tomatoes: Slice cherry tomatoes and lay them on paper towels. Lightly salt and let sit 5–10 minutes to draw out moisture. Pat dry.

4. 4

   Shape the pastry: Unfold the puff pastry on a lightly floured surface. Roll gently to even it out. Cut into 9 squares.

5. 5

   Score the borders: Using a knife, score a 1/2-inch border on each square without cutting all the way through. Prick the centers with a fork to prevent puffing.

6. 6

   Brush borders with egg wash. Spread 1–2 tablespoons ricotta filling in the center of each square.

7. 7

   Top with tomato slices, overlapping slightly. Sprinkle with thyme or oregano and a tiny drizzle of olive oil.

8. 8

   Bake 16–20 minutes, until pastry is puffed and golden and tomatoes look slightly roasted.

9. 9

   Finish: Add a light shower of Parmesan, torn basil, and a few drops of balsamic glaze if you like. Season with a pinch of salt and pepper.

10. 10

    Serve warm or at room temperature.