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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!