Ready in 20 minutes, these savory Tomato and Mozzarella Puff Pastry Bites are filled with two types of cheeses, marinated tomatoes, fresh basil and parsley.
They make a delicious first course, appetizer or side dish to a salad. I think they'll even work on a charcuterie board. Let me show you how easy this recipe comes together.
Check out even more Easy Appetizers you can prepare for your loved ones and friends!
This recipe was inspired by Tomato Tarts Puff Pastry Appetizer, however, this recipe uses two kinds of cheese, mozzarella and ricotta cheese.
Perfect for a charcuterie board, first course, appetizer or as a side dish for a salad. With just a few simple ingredients and minimal effort, you can create a truly impressive and flavorful treat that will disappear in minutes!
Looking for more Italian Puff Pastry Appetizers? Try my Mini Puff Pastry Appetizers pr my Caprese Antipasto Skewers.
Table of Contents
Check out this viral recipe!
Caprese Puff Pastry Bites
Made with Pesto Sauce!
Recipe Notes
- One sheet of puff pastry will give you 24 mini tarts.
- You can use any type of tomatoes, but I find the smaller grape tomatoes work better in size for the tarts.
- If you didn't want to use fresh mozzarella, you can use grated mozzarella.
- Do not substitute cottage cheese for the ricotta cheese. They will not taste the same as this recipe.
- I used Balsamic Vinegar Salad Dressing to toss with the tomatoes, but you can use your favorite Italian Salad Dressing.
- Don't want to work with puff pastry? Try this recipe for Ricotta Crostini with Roasted Tomatoes.
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Recipe Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- There are so many ways you can make this recipe different!
- Try adding a spoon of pesto sauce on top of the ricotta cheese.
- Add chopped bacon to the top of the tomatoes before baking.
- Check out my other recipe for Fresh Tomato Salad to serve alongside the Tomato and Mozzarella Puff Pastry Bites.
Step-by-Step Instructions
Step 1: Remove the sheet of puff pastry, still in the wrapper, from the freezer and place in the refrigerator to defrost the night before you plan on serving this recipe.On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
Step 2: Slice the puff pastry into half and then half again so you have four pieces.
Step 3: Then slice each of those four pieces into 3 pieces, so you have 12 pieces.
Step 4: Finally slice, each of the 12 pieces in half, so you have 24 pieces total.
How to Defrost Puff Pastry Sheets
You should only defrost what you're going to use. If a recipe only calls for one sheet, wrap unused sheets in plastic wrap, place in a freezer safe plastic bag and return to the freezer.
Thaw the dough in the refrigerator 3 to 4 hours before you need to use it. If you forget to remove the pastry from the freezer in time for your recipe, you can defrost it at room temperature for about 30 to 40 minutes.
Keep the puff pastry dough cool and try to work quickly. If you find that the pastry gets too soft while working with it, return it to the refrigerator for it to firm up. Even placing the puff pastry in the freezer for a few minutes will help firm it up again.
You should use any thawed dough within 24 hours.
Step 5: Lightly grease a muffin pan and press squares of puff pastry into each well, using a tart tamper to prevent tearing.
Step 6: Add about 2 teaspoons of ricotta cheese on top the pastry. Spoon the tomatoes on top of the ricotta cheese. Dice the tomatoes and toss them with salt, pepper, chopped herbs, and balsamic vinegar.
Step 7: Finally add the mozzarella on top.
Step 8: Place the muffin pan in the refrigerator or even the freezer to re-chill the dough before baking.
Top Tip
Placing the muffin tray in the refrigerator or even freezer to chill the puff pastry one more time before placing it in the hot oven will help chill the butter in the layers and give the recipe a better "puff" as it bakes.
Baking Instructions
Step 9: Bake in a preheated 400°F oven until golden brown (12-15 minutes). Just before serving, sprinkle with Parmesan cheese and drizzle with balsamic glaze.
Before You Begin!
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Prep Ahead Tips
These Caprese Tarts are best enjoyed fresh from the oven, so I recommend baking them shortly before serving. The juicy tomatoes and fresh mozzarella can make the puff pastry soggy if assembled too far in advance.
However, if you need to get a head start, you can prepare the components ahead of time:
- Make the filling: Dice the tomatoes and combine them with the other filling ingredients. Store this in the refrigerator for up to a day.
- Prepare the pastry: Line the muffin tin with the puff pastry. Cover and refrigerate for up to two hours.
When you're ready to bake, simply fill the pastry shells with the tomato mixture and bake as directed. This way, your guests can enjoy warm, flaky tarts with a perfectly crisp crust!
Storing and Reheating Tips
Refrigerator: These tomato tarts are best served fresh from the oven but if you do have leftovers, they need to be stored in an airtight container in the refrigerator. They will remain fresh like this for about a day.
Freezer: I do not recommend freezing any leftovers as it can lead to a soggy texture and diminished flavor.
Reheating: Reheat them in the oven at 350°F for 5–7 minutes to restore crispness.
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📖 Recipe Card
Tomato and Mozzarella Puff Pastry Bites
Ingredients
- 1 sheet puff pastry; thawed
- ¾ cup ricotta cheese
- ¾ cup mozzarella
- 1 cup chopped tomatoes
- 2 tabelspoons fresh parsley
- 2 tablespoons fresh basil
- 1 tablespoon balsamic vinegar salad dressing
- Salt and pepper to taste
- Parmesan cheese and balsmic vinegar glaze to garnish.
Instructions
- Place the tomatoes in a small bowl. Add the chopped herbs. Then add the salt and pepper to taste.
- Then add the salad dressing; toss to combine. Set aside while you prepare the puff pastry squares.
- On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
- Slice the puff pastry into half and then half again so you have four pieces.
- Then slice each of those four pieces into 3 pieces, so you have 12 pieces.
- Finally slice, each of the 12 pieces in half, so you have 24 pieces total.
- Coat the muffin pan with non-stick baking spray and press a square of puff pastry into each well of the pan. Use the tart tamper to press the pastry in without tearing it.
- Then add about 2 teaspoons of ricotta cheese on top the pastry.
- Spoon the tomatoes on top of the ricotta cheese.
- Finally add the mozzarella on top.
- Place the muffin pan in the refrigerator or even the freezer to re-chill the dough before baking.
- Bake in a preheated 400 degree oven for 12 to 15 minutes or until golden brown.
- Sprinkle with fresh Parmesan cheese and a drizzle of balsamic vinegar glaze right before serving.
Jessica says
Made these for a Thanksgiving appetizer today! So yummy.
Lois says
Thank you for the great comment!
Lynne Zemaitis says
Yum!! These look delicious! Thank you for sharing for Tuesday Turn About!