Buy Now → Puff Pastry Tartlets with Ricotta, Peas, and Mint
Made with ricotta, lemon, peas, fresh herbs, and Parmesan, these puff pastry tartlets make a lovely appetizer for spring cocktail parties and celebrations.
- Prep Time: 45 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour
- Yield: 12 2 1/2-inch square pastries 1x
- Category: Appetizers
- Method: Oven
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.
