Heirloom Tomato Tartlets


Tenina Holder

Posted December 10, 2018 (Last updated April 29, 2022)



Total Time




I love eating simple quick fresh food and these are so pretty, they should be on Instagram! If you haven’t tried them yet, today is the day! Use heirloom tomatoes if you can for extra colour.


  • Ricotta cheese icon
    Ricotta cheese150 gdrained
  • Pine nuts icon
    Pine nutsas neededtoasted
  • Puff pastry icon
    Puff pastry1
  • Egg icon
  • Parmesan cheese icon
    Parmesan cheese150 gcubed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas neededto taste
  • Black pepper icon
    Black pepperas needed
  • Cherry tomatoes icon
    Cherry tomatoes500 g
  • Fresh basil leaves icon
    Fresh basil leavesas needed

  • 1. Pre-heat oven - 200°C
  • 2. Line 2 clean baking sheets with parchment paper
  • 3. Arrange the sheets of pastry along one bench
  • 4. Brush with egg wash
  • 5. Add parmesan cheese to the TM5 bowl
  • 6. Blend with MC in place 10 sec, speed 10
  • 7. Sprinkle about 2 tablespoons onto the first sheet of pastry
  • 8. Cover with the second sheet of pastry and repeat
  • 9. Cover again. Brush the third layer with the egg wash
  • 10. Cut out 4 rounds and place onto a baking tray
  • 11. Bake until light golden and let cool - 15 min, 200°C
  • 12. Add the ricotta and seasoning to the remaining Parmesan in the Thermomix bowl
  • 13. Blend with MC in place 10 sec, speed 7
  • 14. Push the centre of each pastry round down with your hand a little
  • 15. Spread with the cheese mixture. Top with the remaining ingredients
  • 16. Serve

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