{"id":27166,"date":"2025-07-18T06:00:00","date_gmt":"2025-07-18T10:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=27166"},"modified":"2025-07-18T12:05:19","modified_gmt":"2025-07-18T16:05:19","slug":"tomato-tarts-puff-pastry","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/tomato-tarts-puff-pastry\/","title":{"rendered":"Tomato Tarts with Puff Pastry"},"content":{"rendered":"\n

These <\/em>Puff Pastry Tomato Tarts<\/em><\/strong> 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.<\/em><\/p>\n\n\n\n

Think of these Cherry Tomato Tarts<\/strong> as the bite-sized version of my Tomato Galette<\/a>. 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!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
Mini Tomato Galettes for Everyone!<\/a><\/li>
Ingredients for Savory Tomato Tarts<\/a><\/li>
How to Make Vegan Tomato Tarts<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Tomato Tarts<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Tomato Tarts with Puff Pastry Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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Mini Tomato Galettes for Everyone!<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
Those juicy late summer tomatoes are perfect for blending into a pasta sauce<\/a> or tossing into a refreshing salad<\/a>. 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<\/strong>.<\/p>\n\n\n\n
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!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Savory Tomato Tarts<\/strong><\/h2>\n\n\n\n
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:<\/p>\n\n\n\n
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Tomatoes<\/strong>: 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.<\/li>\n\n\n\n
Puff Pastry<\/strong>: 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. <\/li>\n\n\n\n
Extra Firm Tofu<\/strong>: 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.<\/li>\n\n\n\n
Cashews<\/strong>: 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!<\/li>\n\n\n\n
Nutritional Yeast<\/strong>: this is technically optional in the ricotta recipe, but I find that it gives the “cheese” an essential cheesy flavor.<\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Tomato Tarts<\/strong><\/h2>\n\n\n\n
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Process<\/strong> 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<\/strong>.<\/li>\n\n\n\n
Unfold<\/strong> the pastry on a lightly floured surface and slice<\/strong> it into 9 squares. Score<\/strong> a 1\/2″ border around all sides of the puff pastry squares.<\/li>\n\n\n\n
Arrange<\/strong> the pastry squares on a baking sheet, brush<\/strong> the borders with soy milk, and add<\/strong> a dollop of vegan ricotta in the center of each. Spread<\/strong> the cheese until it reaches the scored borders. Place<\/strong> 3 cherry tomatoes in the middle of each pastry square and drizzle<\/strong> with olive oil.<\/li>\n\n\n\n
Bake<\/strong> the tarts until the pastry edges are puffy and golden. Set them aside to cool<\/strong>.<\/li>\n\n\n\n
Garnish<\/strong> the warm tarts with fresh basil and serve<\/strong> right away. Enjoy!<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Thaw the frozen puff pastry overnight<\/strong>. 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. <\/li>\n\n\n\n
Make this recipe even easier with store-bought ingredients<\/strong>. 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
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. <\/p>\n\n\n\n
The tomato and ricotta flavors pair well with lots of other bite-sized snacks and finger foods, like these Spinach & Artichoke Puff Pastry Pinwheels<\/a> and this Pan-Grilled Corn Salsa<\/a> with tortilla chips.<\/p>\n\n\n\n
If you’re looking for more vegan savory appetizers, you’ll also love these Crispy Romesco Smashed Potatoes<\/a>, these Vegan Stuffed Mushrooms<\/a>, and these Dill Pickle Tofu Bites<\/a>!<\/p>\n\n\n\n
Or, if you have more fresh tomatoes to use up, you’ll also love this Roasted Cherry Tomato Pasta<\/a>, this Triple Tomato Basil Orzo Salad<\/a>, and this Roasted Tomato Soup<\/a>.<\/p>\n\n\n\n
How to Store Leftover Tomato Tarts<\/strong><\/h2>\n\n\n\n
The leftover tarts will keep for up to 4 days in the fridge. Store them in an airtight container to keep the flavors fresh. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-Free Option: <\/strong>I haven’t tested it, but this recipe should still work well with gluten-free puff pastry.<\/li>\n\n\n\n
Nut-Free Option<\/strong>: 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.<\/li>\n\n\n\n
Cashew Substitute<\/strong>: Replace the cashews with an equal amount of blanched slivered almonds, macadamia nuts, or pine nuts.<\/li>\n\n\n\n
Tofu-Free Ricotta<\/strong>: You can also omit the tofu and make the vegan ricotta with 1 cup of cashews instead.<\/li>\n\n\n\n
Oil-Free Option<\/strong>: Simply omit the oil from the recipe to keep it oil-free.<\/li>\n\n\n\n
Ricotta Add-In Ideas: <\/strong>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<\/a>!<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Does this recipe work with large tomatoes?<\/strong><\/strong>
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.<\/p> <\/div>
Can I add any extra toppings?<\/strong><\/strong>
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.<\/p> <\/div>
Can I make the ricotta in a blender?<\/strong><\/strong>
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.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Tomato Tarts with Puff Pastry<\/h2>\n\t\t