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Tomato Tartlet

From the Onsite Kitchen

This fluffy and light Tomato Tartlet has quickly become a favorite from the Onsite kitchen. Try this dish for breakfast paid with a fried egg, or for lunch accompanied by some fresh arugula. 



  • 1 4×4 inch puff pastry 1 egg – lightly beaten 2 oz ricotta cheese 
  • 1/2 oz shredded mozzarella 1 tsp aged sherry vinegar 
  • 1 sprigs of thyme 
  • 4-5 slices heirloom tomato 
  • 1 tsp reduced balsamic vinegar 1 tsp extra virgin olive oil


  1. Pre-heat oven to 425 degrees. 
  2. Lightly brush puff pastry with beaten egg, ensuring total coverage. 
  3. Mix ricotta, mozzarella and sherry vinegar together until well combined. Add thyme leaves to the cheese mixture and stir to incorporate. 
  4. Place cheese into the center of the pastry. 
  5. Place sliced tomatoes on top of the cheese, making sure to leave 1/4 inch border all the way around the pastry. Season with salt and pepper. 
  6. Bake for 16-20 minutes or until golden brown. 

Find this and more recipes in The Onsite Journal Volume II.