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Featuring creamy ricotta cheese, fresh peas, and mint, these puff pastry tartlets make perfect spring appetizers for cocktail parties, graduation celebrations, and other seasonal events.
What’s Great About These Puff Pastry Tartlets?
I love these puff pastry savory tartlets because the flavors and colors absolutely scream “spring.”
Fresh, raw spring peas contribute an earthy flavor, as well as a nice crunch/bite which contrasts perfectly with the creamy cheese and flaky pastry. Lemon-y ricotta adds a bright citrus note, while fragrant, fresh basil and refreshing mint leaves (ideally straight from the herb garden ,if possible) enhance the overall experience of eating (and cooking!) these tiny tarts. Plus the eye-catching green color palette offers an appetizing bit of visual appeal.
In addition to the bright spring flavors, I love these puff pastry tarts because they’re so easy to prepare. (The recipe begins with a sheet of store-bought pastry, no need to make it from scratch!) These utilize readily available, seasonally appropriate ingredients, and take just an hour from start to finish. And they’re just as easy to eat! With no utensils required, these puff pastry tartlets make perfect spring appetizers.
Tools for Making Puff Pastry and Ricotta Tarts
To make the recipe as I’ve described it below, you will need a square cutter set. While you’ll often see me recommending round metal cutters (and you should definitely have a set of those in your kit as well) I prefer squares for these particular pea and mint tartlets. The square shape minimizes waste, so you can get all twelve out of one sheet of pastry. Plus, in terms of aesthetics, I just think these look best as squares.
If you do not have a square cutter set, you can use a sharp chef’s knife to slice the pastry instead. Similarly, you’ll need to use a sharp paring knife to carefully score the smaller squares.
Pea and Ricotta Tart Ingredients
In addition to a sheet of store-bought puff pastry, you’ll need to following ingredients to make these miniature puff pastry tartlets with ricotta peas and mint:
- Peas – Use fresh peas, not frozen or canned. In my grocery store, I can find bags of fresh peas in the refrigerated section of the produce department. Use the peas raw for the perfect crunch.
- Lemon – The combination of lemon juice and zest in the ricotta filling adds a bright citrus note.
- Ricotta – Ricotta is an Italian cheese made from whey. The creamy texture features prominently in this recipe, so don’t substitute something like yogurt or cottage cheese—it won’t work. You can use the leftover ricotta to top a pizza, or spread it on rice cakes (paired with cucumber slices) for a quick lunch.
- Mint – Use fresh mint leaves—there really isn’t a good substitute here. The mint pairs perfectly with the peas, creating the classic “pea and mint” ingredient combo, and a refreshing earthy/minty taste. Do not omit the mint.
- Basil – Again, fresh is best! Chop the leaves very finely, or cut them chiffonade style.
- Parmesan – I used shaved Parmesan, but grated will also work. You can also substitute a different hard cheese, such as Grada Padano or Parmigiano Reggiano.
Cutting and Scoring the Puff Pastry Squares
To create the “pop top” style pastry squares, you’ll begin by using a metal cutter (see notes on tools, above) to cut the sheet of puff pastry into twelve squares.
Then, you’ll use a smaller cutter to score each square. You want to make a deep indentation, but do not cut all the way through the pastry.
After egg washing and baking the squares, and allowing them to cool, you’ll use a small (and sharp!) paring knife to gently re-trace the scored lines, so the top lifts off easily.
This process creates an indentation in the middle of each square, which you’ll fill with the ricotta and other toppings.
Make-Ahead and Storage Suggestions
You most definitely need to make this recipe on the day you plan to serve it, and ideally no more than an hour or so ahead of time. These tartlets do not refrigerate well—refrigeration causes the puff pastry to lose its flaky, crispy texture. And unlike most of my puff pastry recipes, which you can easily reheat in the oven, you can’t reheat these tartlets because of the fresh herbs and the ricotta filling.
If you do want to work ahead, you can whisk together the ricotta and lemon mixture up to 24 hours in advance, and store it in the refrigerator until you’re ready to assemble. This won’t save you much time-wise, but it can be a helpful shortcut if you’re prepping for a party and want to do as much of the work ahead of time as possible.
Store leftover puff pastry and ricotta tartlets in an airtight container (or wrapped in foil) in the refrigerator for up to two days. I ate the leftovers the next day, cold. As mentioned above, by day two the pastry no longer had its flaky goodness, but these were still perfectly edible as far as leftovers go.
Other spring appetizers you might enjoy:
Puff Pastry Twists
Lattice Pastry with Cheese and Caramelized Onions
Savory Hand Pies with Leeks and Walnuts
Puff Pastry Anchovy Sticks
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Puff Pastry Tartlets with Ricotta, Peas, and Mint
- Total Time: 1 hour
- Yield: 12 2 1/2-inch square pastries 1x
Description
Made with ricotta, lemon, peas, fresh herbs, and Parmesan, these puff pastry tartlets make a lovely appetizer for spring cocktail parties and celebrations.
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
1 egg, lightly beaten
250 grams ricotta cheese (1 cup)
15 milliliters lemon juice (1 tablespoon)
6 grams lemon zest (2 teaspoons, packed)
Salt and pepper, to taste
50 grams fresh peas (1/3 cup)
6–8 fresh mint leaves, finely chopped
8–10 fresh basil leaves, finely chopped
15 grams shaved Parmesan cheese (1/4 cup)
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
On a silicone rolling mat, unroll the puff pastry. Use a rolling pin to roll the pastry a few inches longer, or a knife to trim away any excess, forming a rectangle approximately 10 x 12 inches in size.
With a 2 3/4-inch or 3-inch square cutter, cut the pastry into 12 squares.
Transfer to prepared tray.
With a 2-inch square cutter, score each pastry square. (You want to create a deep, visible indentation, but don’t cut all the way through the pastry.)
Brush the tops of the squares with the beaten egg.
Bake in preheated oven for 12-14 minutes, or until pastry is flaky and deeply golden brown.
Transfer to a wire rack to cool completely, about 10 minutes.
With a paring knife, gently “pop” the scored squares from the tops of each pastry, creating an indentation.
Whisk together ricotta, lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste.
Spoon ricotta mixture into cooled pastry squares. Use a small stepped palette knife to smooth the tops.
Add the peas.
Top with chopped mint and basil leaves.
Sprinkle with shaved Parmesan.
Serve immediately.
- Prep Time: 45 minutes
- Cook Time: 12-14 minutes
- Category: Appetizers
- Method: Oven