Tomato and Mozzarella Puff Pastry Bites

Here is an easy savory puff pastry recipe that's ready in under 20 minutes! Tomato and Mozzarella Puff Pastry Bites are filled with ricotta cheese, mozzarella cheese, 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.

this Recipe

This recipe was inspired by Tomato Tarts Puff Pastry Appetizer, however, this recipe uses two kinds of cheese, mozzarella and ricotta cheese.

You could serve this recipe as a side dish to my 30 Minute Caprese Chicken. It's also becoming one of my family's favorite Italian Puff Pastry Appetizers.

If you love these Italian flavors as much as we do, you might also enjoy my Caprese Antipasto Skewers.

Table of Contents

• How to Defrost Puff Pastry Sheets
• Prep Ahead Puff Pastry Tip
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Instructions
• Recipe Variations
• Storage Tips
• Tomato and Mozzarella Puff Pastry Bites

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. 

Prep Ahead Puff Pastry Tip

• If you wanted to prepare this puff pastry appetizer ahead of time, you could prepare everything ahead of time and place the muffin pan in the refrigerator covered with plastic wrap.
• Right before you need to serve, place in the oven to bake.
• They'll be fresh from the oven as your guests are arriving.

Helpful Kitchen Tools

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Puff Pastry - one sheet will give you 24 mini tarts.
• Tomatoes
• Fresh Mozzarella - you could use grated.
• Ricotta Cheese
• Balsamic Vinegar Salad Dressing
• Parsley
• Basil
• Salt, pepper

Step-by-Step Instructions

Step 1 | Prepare the Tomatoes

• Cut the tomatoes into small pieces.
• Then add the salt, pepper to taste and the chopped herbs.
• Finally add the balsamic vinegar dressing and mix till combined.
• Set aside while you prepare the puff pastry.

Step 2 | Prepare the Puff Pastry

• 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.
• 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.

Step 3 | Form the Puff Pastry Bites

• 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.

Quick 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.

Step 4 | Baking Instructions

• 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.

Tried any of my recipes? Let me know in the comments!

Recipe 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.

Storage Tips

• 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.