Tomato Jam Tartlets

These Tomato Jam Tartlets are perfect for holiday entertaining. Easy to make, can be made ahead, and they can be served warm or room temp. I love appetizers that don’t have to be kept a certain temperature. I used locally grown, Bushel Boy vine-on cocktail tomatoes. Any of their tomato varieties would work great in this recipe though!

This recipe is sponsored by Bushel Boy but all opinions are 100% my own.

I absolutely love their little packs of grape and cherry tomatoes, they’re on my grocery list every week. I use them in tacos, salads, and for different lunches all week.

For the Tomato Jam

Chop the tomatoes into medium chunks, they cook down into the jam so really any of the tomato varieties work. The jam starts as a one-pot dish. Stir all of the jam ingredients together in a large skillet, and cook down for about 30 minutes. It will reduce down to a thick jam.

If you’re looking to do as much ahead of time for a party or holiday gathering, this is where you can save time day-of. You can make the jam a day or more ahead and keep it in the fridge. When you’re ready for the party, all you need to do is assemble and bake. You can also freeze the tomato jam for a few months.

For the Tartlets

You can find the puff pastry in the freezer section of most grocery stores, and generally comes in a pack of two sheets. I use one sheet in this recipe, but the jam makes enough that you could use both pastry sheets if you’re serving a larger crowd.

Slice the pastry into 24 bite-sized rectangles, and spread a bit of ricotta onto each. Then, top with a spoonful of the tomato jam. Bake until the pastry is golden brown.

Serving for a festive holiday party? Arrange these Tomato Jam Tartlets in a fun tree or wreath shape with the help of some fresh rosemary sprigs, and extra Bushel Boy tomatoes.

These Tomato Jam Tartlets are fun and easy to make!

Hope you give these Tomato Jam Tartlets a try, and let me know what festive way you serve them! Happy Holidays!

Leftover puff pastry? Try these Puff Pastry Tarts with Caramelized Onions, Pears, and Goat Cheese.

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Tomato Jam Tartlets

Simple, festive, and can be made ahead. Serve them warm or room temp, party perfect!

Course Appetizer
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24 tartlets
Author Laura Doerr


  • 2 tbsp olive oil
  • 2 lbs Bushel Boy tomatoes roughly chopped
  • 1/2 med yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh thyme plus more for garnish
  • 1 tsp fresh rosemary
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry thawed
  • 1/2 cup ricotta cheese


  1. Add all ingredients except for puff pastry and ricotta cheese to a large skillet. Stir together and bring to a boil over medium-high heat. Reduce heat to low and simmer (low gentile boil) uncovered for 30 minutes, or until desired jam consistency is reached. Stir every few minutes to avoid sticking or burning.

  2. Preheat oven to 400°. Line a large baking sheet pan with parchment paper.

  3. Slice the puff pastry into 24 rectangles. Place onto the parchment lined baking sheet. Gently spread about 1/2 tablespoon of ricotta onto each tartlet. Scoop about 1 tablespoon of the jam on top of the ricotta. Bake for 20-25 minutes, or until the puff pastry is golden brown on the edges, and has puffed up.

  4. Garnish with additional fresh thyme. Serve warm or at room temperature. Store leftover jam in an airtight container in the fridge for up to a week, or freeze for up to 3 months. Use on burgers, sandwiches, egg dishes, or anything you want!

Recipe Notes

The puff pastry is located in the freezer section and generally comes in a pack of 2 sheets.

Jam can be made ahead and stored in the fridge or freezer, then just assemble and bake tartlets day of party.

See full blog post for a fun Christmas tree shape serving idea!

This post may contain affiliate links which won’t change your price but will share some commission.

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