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These Puff Pastry Tomato Tarts top flaky and buttery puff pastry squares with creamy tofu ricotta cheese and juicy cherry tomatoes. A summer party must-have! Vegan; Gluten-Free, Oil-Free, and Nut-Free Options.
Think of these Cherry Tomato Tarts as the bite-sized version of my Tomato Galette. Still made with a buttery crust, layered with creamy dairy-free ricotta, and a wonderful way to use up cherry tomatoes, each tartlet is bursting with crave-worthy summery flavors. Add this recipe to your summer party menu—you won’t regret it!
Table of Contents
Mini Tomato Galettes for Everyone!
I know a lot of people say that the holidays are the best time of the year, but for me, nothing beats late summer. Taking long strolls through my vegetable garden, harvesting what’s popped up, always warms my heart. And as a tomato girlie through and through, it usually doesn’t take long to fill my basket with the juicy red tomatoes overflowing on the vines.
Those juicy late summer tomatoes are perfect for blending into a pasta sauce or tossing into a refreshing salad. But what do you do when you still have leftovers? I’ll tell you… You make these perfectly rustic, simple, and bite-sized Tomato Tarts with Puff Pastry.
They’re one of my favorites to throw together for parties, summer picnics, or whenever the craving strikes. The buttery crust, jammy tomatoes, and dairy-free ricotta cheese make these single tomato tarts an instant hit with everyone. And when I really want to wow my guests, I’ll make them with my Cherry Tomato Confit. Those garlicky, rich, and umami-packed preserved tomatoes really pack a punch!
Ingredients for Savory Tomato Tarts
These vegan tomato tarts make fresh summer tomatoes the star, while the rest of the ingredients are easy to find or may be in your kitchen already:
- Tomatoes: plump and juicy cherry or grape tomatoes are the best. They blister slightly in the oven, spilling their sweet flavors all over the tarts. Either use the tomatoes in your garden or pick some up from the farmer’s market. If you really want to turn up the savory, herby flavors here, make these savory single tarts with my Tomato Confit instead.
- Puff Pastry: stick with store-bought frozen puff pastry to get this recipe on the table ASAP. This buttery and flaky pastry is traditionally made with dairy (butter), but many vegan-friendly versions (made with shortening) are available in major grocery stores.
- Extra Firm Tofu: the tofu is whipped until it’s airy and creamy, giving the tofu ricotta a mouthwatering texture. For a lighter texture, use firm tofu instead.
- Cashews: the tofu ricotta uses both tofu and soaked cashews for a luxurious texture that’s as close to real ricotta as possible. Always use raw and unsalted cashews!
- Nutritional Yeast: this is technically optional in the ricotta recipe, but I find that it gives the “cheese” an essential cheesy flavor.
How to Make Vegan Tomato Tarts
- Process the tofu, cashews, olive oil, nutritional yeast, lemon juice, salt, and optional flavor add-ins in a food processor until smooth. Set the dairy-free ricotta aside.
- Unfold the pastry on a lightly floured surface and slice it into 9 squares. Score a 1/2″ border around all sides of the puff pastry squares.
- Arrange the pastry squares on a baking sheet, brush the borders with soy milk, and add a dollop of vegan ricotta in the center of each. Spread the cheese until it reaches the scored borders. Place 3 cherry tomatoes in the middle of each pastry square and drizzle with olive oil.
- Bake the tarts until the pastry edges are puffy and golden. Set them aside to cool.
- Garnish the warm tarts with fresh basil and serve right away. Enjoy!
Caitlin’s Cooking Tips
- Thaw the frozen puff pastry overnight. Puff pastry takes hours to fully thaw (depending on the brand), so plan to defrost it in the fridge the night before making this recipe.
- Make this recipe even easier with store-bought ingredients. From the cherry tomatoes to the puff pastry to the vegan ricotta, you can make this recipe a breeze by swapping the “from scratch” elements for store-bought ingredients.
Serving Suggestions
These shareable mini tomato tarts are perfect for your summer parties, picnics, and potlucks. Personally, I like them best served fresh out of the oven with some fresh basil on top, but they still taste great even after sitting for a little while with the rest of the party spread.
The tomato and ricotta flavors pair well with lots of other bite-sized snacks and finger foods, like these Spinach & Artichoke Puff Pastry Pinwheels and this Pan-Grilled Corn Salsa with tortilla chips.
If you’re looking for more vegan savory appetizers, you’ll also love these Crispy Romesco Smashed Potatoes, these Vegan Stuffed Mushrooms, and these Dill Pickle Tofu Bites!
Or, if you have more fresh tomatoes to use up, you’ll also love this Roasted Cherry Tomato Pasta, this Triple Tomato Basil Orzo Salad, and this Roasted Tomato Soup.
How to Store Leftover Tomato Tarts
The leftover tarts will keep for up to 4 days in the fridge. Store them in an airtight container to keep the flavors fresh.
If you’d like to get a jump on this recipe, make the tofu ricotta up to 1 week in advance. It will stay rich and creamy in an airtight container in the refrigerator. Before using it for the tarts, take it out of the fridge and give it a good stir once it’s come down to room temperature. Freezing is not recommended.
Enjoy the leftovers straight from the fridge or reheat them in a 350ºF oven for 8 to 10 minutes or until the tomatoes are warm and the pastry is slightly crisp again.
Substitutions and Variations
- Gluten-Free Option: I haven’t tested it, but this recipe should still work well with gluten-free puff pastry.
- Nut-Free Option: Make the ricotta with 14 oz. of tofu and blend in 2.5 tablespoons of oil total to keep the consistency creamy. Alternatively, replace the cashews with soaked raw sunflower seeds and omit the extra oil.
- Cashew Substitute: Replace the cashews with an equal amount of blanched slivered almonds, macadamia nuts, or pine nuts.
- Tofu-Free Ricotta: You can also omit the tofu and make the vegan ricotta with 1 cup of cashews instead.
- Oil-Free Option: Simply omit the oil from the recipe to keep it oil-free.
- Ricotta Add-In Ideas: To customize the flavor of the ricotta, blend in a garlic clove, fresh basil leaves, a pinch of chili flakes, Italian seasoning, cracked black pepper, or lemon zest. There are even more ideas in my Vegan Ricotta Recipe!
Recipe FAQs
Yes, you could use large beefsteak or heirloom tomatoes, or medium Roma or San Marzano tomatoes instead. Add 1 slice of a large tomato or 2 slices of medium tomatoes to each tart.
Sure! Top the tarts with a pinch of red pepper flakes, dried Italian herbs, a few roughly chopped capers, and/or minced garlic to turn up the flavors. Once they’re out of the oven, garnish the tarts with fresh basil, balsamic reduction, or vegan parmesan as well.
Yes, you can swap the food processor for a high-speed blender with a tamper. Blend the cheese and scrape down the sides as needed.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Tomato Tarts with Puff Pastry
Ingredients
- 1 sheet puff pastry thawed according to package instructions
- All purpose flour for dusing
- 1/2 cup + 1 tablespoon Tofu Ricotta store-bought plant-based ricotta
- 1 tablespoon soy milk
- 27 whole cherry or grape tomatoes or Tomato Confit
- Olive oil for drizzling
- Fresh chopped basil for serving
For the Tofu Ricotta:
- 8 ounces extra firm tofu drained but not pressed
- 1/2 cup raw cashews soaked*
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons nutritional yeast optional
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Optional add-ins: 1 small clove garlic 1/2 teaspoon chili flakes, Italian seasoning, and/or black pepper to taste
Instructions
- Prep: Preheat the oven to 400F (200°C). Line a baking sheet with parchment paper and set aside.
- Make the Ricotta: Set up a food processor with a S-blade attachment. Add the tofu, cashews, olive oil, nutritional yeast (if using), lemon juice, salt, and any other optional add-ins to the food processor. Process for 30 seconds, then scrape the sides of the food processor with a spatula. Process again until smooth, another 30 to 45 seconds. Set aside.
- Prepare the Pastry: Lightly flour a cutting board or clean work surface. Unfold the puff pastry unto the work surface, then use a knife to cut into 9 squares. Use the same knife to score a 1/2” border around all sides of the puff pastry squares.
- Assemble: Arrange the puff pastry on the baking sheet so it is evenly spaced. Use a pastry brush to brush the outer border of each pastry with soy milk. Dollop 1 tablespoon of ricotta in the center of each pastry square, then use a butter knife or offset spatula to spread it up to the scored border. Place 3 cherry tomatoes (or 3 cooked confit tomatoes) in the center of each pastry, then lightly drizzle with olive oil (or oil from the confit).
- Bake: Bake in the middle rack of the preheated oven for 22 to 25 minutes, until the pastry edges are puffy and golden. Remove from the oven and let rest on the baking sheet for 5 minutes before transferring to a wire rack to let cool.
- Serve & Store: Top with fresh basil and serve immediately; store any leftovers in an airtight container in the refrigerator for up to 4 days.
These were a major crowd pleaser and so easy to pull together! Scoring around the border gives them a professional look.
Happy everyone enjoyed!!