Vegan Ricotta & Tomato Tartlets

Easy Vegan Ricotta & Tomato Tartlets with puff pastry, pesto, and olives; the perfect summer-fall appetizer.

Vegan | Soy-free*

These Vegan Ricotta & Tomato Tartlets are a snack dream come true, perfect for the days when you find yourself missing summer. Crisp, flaky puff pastry is layered with creamy vegan ricotta, juicy sangria medley tomatoes, fresh pesto, and black olives. They’re light, flavorful, and come together quickly with just a few simple ingredients.

Tomatoes are at their sweetest and juiciest in the summertime, which makes this recipe a no-brainer during the warmer months. Whether you’re hosting a small get-together, packing a picnic, or looking for a way to use up extra tomatoes from the farmer’s market, these tartlets are a beautiful way to celebrate the season.

The making of: Vegan Ricotta & Tomato Tartlets

This recipe starts with store-bought vegan puff pastry, which is naturally dairy-free and super convenient. After cutting the pastry into squares, gently score the edges to help create that classic tartlet border once baked. A layer of vegan ricotta goes on first; you can use a store-bought version, but you can easily use a homemade one like the one in this recipe. Then a generous drizzle of vegan pesto brings that fresh, herby flavor that pairs so well with tomatoes.

Once you have the base layer done, you can get decorating with the sangria medley tomatoes. I slice them thin to show off their colors and scatter a few sliced black olives on top for a salty, savory kick. Once baked, the edges puff up golden and crisp, while the center stays rich and full of flavor. 

These tomato puff pastry tartlets are perfect served warm or at room temperature, and they look just as good as they taste. If you’re searching for an easy vegan appetizer that feels a little fancy but takes less than 30 minutes to make, this one’s for you.

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Vegan Ricotta & Tomato Tartlets

Rating: 5.0/5

( 1 voted )

Serves: 9 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (8.5 oz) sheet puff pastry
• ⅛ cup all-purpose flour, for dusting your working surface
• ¾ cup vegan ricotta cheese, you can make your own with this recipe
• ¼ cup vegan pesto
• ½ lb sangria medley tomatoes, or cherry, grape, or heirloom tomatoes, sliced
• ¼ cup black olives, pitted and sliced
• 1 tbsp olive oil, for drizzling
• 1 tbsp Italian seasoning
• ⅛ cup unsweetened plant-based milk of choice
• 3 tbsp fresh basil minced, plus more whole leaves for garnish
• Optional: salt & pepper to taste

Procedure

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry sheet just enough to even it out. Cut it into 9 equal squares and use a knife to lightly score a smaller rectangle about ¼ inch from the edge of each square. This helps the edges puff up while the center stays flat.
2. Transfer the puff pastry squares to the baking sheet, leaving about an inch between each one. 
3. In the center of each rectangle, spread a layer of the vegan ricotta, followed by the vegan pesto, then sliced tomatoes and olives. Sprinkle salt, pepper and Italian seasoning on top. 
4. Then brush the edges of the tartlets with plant-based milk.
5. Bake for 20 minutes or until the puff pastry is golden and crisp, rotating the pan halfway through for even browning. 
6. Once out of the oven, let the tartlets cool for a few minutes on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and freshly ground black pepper. Serve warm or at room temperature. ENJOY!

Notes

-Unfortunately there isn't a good vegan AND gluten-free recipe that substitute the puff-pastry. -Store leftovers in an airtight container in the fridge for up to 5 days. -For soy-free version, use my own vegan-ricotta recipe mentioned within the recipe card.

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