Tomato Pie Tartlets Recipe

Make crust dough

In a medium bowl, whisk together 1.5 cups all-purpose flour and 1/4 tsp kosher salt. Add the 6 tbsp cold cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with some pea-size pieces remaining (about 6–8 passes).

Bring dough together

Sprinkle 3 tbsp ice water over the flour-butter mixture, one tablespoon at a time, gently stirring with a fork until dough begins to clump. Press the dough together with your hands to form a disc; do not overwork. If still dry, add up to 1 more tbsp ice water.

Chill and roll

Wrap the dough disc in plastic and chill in the refrigerator for at least 30 minutes. Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thick. Cut out rounds slightly larger than your tartlet pans (for six 3.5" tartlet pans, cut ~3.75–4" rounds).

Line tartlet pans

Gently press each dough round into the tartlet pan, trimming excess and crimping edges. Refrigerate the lined pans for 10 minutes to firm up. Prick the bottoms lightly with a fork to prevent bubbling.

Blind bake

Line each tart shell with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove parchment and weights and bake 5–7 more minutes until edges are light golden. Let cool slightly in pans (about 5 minutes) then transfer to a rack.

Prepare herb ricotta

While crust chills or bakes, combine 1 cup whole-milk ricotta, 2 tbsp chopped fresh basil, 1 tbsp chopped chives, 1 tbsp chopped parsley, 2 tbsp grated Parmesan, 1/2 tsp lemon zest, 1/2 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil in a bowl. Mix until smooth and well combined. Taste and adjust seasoning; the mixture should be creamy and slightly tangy.

Chill filling

Cover and refrigerate the ricotta mixture until ready to assemble so it firms slightly (about 10–15 minutes) — this helps it hold shape in the tartlets.

Prepare tomatoes

If using a medium Roma or heirloom tomato, slice very thinly (use a sharp knife or mandoline). Halve any cherry or grape tomatoes. Place tomatoes in a bowl and toss with 1 tbsp olive oil, 1/4 tsp flaky sea salt, and 1/8 tsp freshly ground black pepper. If tomatoes are watery, lightly drain on paper towel for a few minutes.

Optional flavor boost

If desired, drizzle 1 tsp balsamic glaze over the tomato slices or toss a few drops into the tomato bowl to add a sweet-acid contrast.

Fill tartlet shells

Spoon or pipe about 2 to 2.5 tbsp of the chilled herb ricotta into each pre-baked tart shell, spreading it evenly to create a smooth bed (leaving a small border to show crust).

Arrange tomatoes

Top each ricotta-filled shell with the prepared tomato slices/halves. For thin slices, overlap them in a fan or rose pattern; for halves, nestle cut sides down so the tomatoes sit neatly on the ricotta.

Finish and bake briefly

Brush the exposed crust edges lightly with the beaten egg (use a small brush) and sprinkle 1 tbsp grated Parmesan evenly across all tartlets. Return tartlets to the oven and bake at 375°F (190°C) for 8–10 minutes — just until tomatoes warm through and crust edges are golden. Watch closely so tomatoes don’t release too much juice.

Garnish and serve

Remove tartlets from oven and let rest 2–3 minutes. Garnish each with a basil leaf. If desired, finish with a tiny drizzle of olive oil or an extra drop of balsamic glaze. Serve warm or at room temperature.