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Mini Tomato Tart Recipe With Puff Pastry

This easy, Mini Tomato Tart recipe brings out the flavor of fresh tomatoes by roasting them on top of puff pastry with Gruyere cheese. Two-bite snacks perfect to go alongside salad, soup, or serve on a party table. 

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I love roasted tomatoes, even better than fresh! I love the intense flavor that comes out when they have just a bit of time in the oven, or sautéed with some garlic in a skillet.

mini tomato tart recipe on white marble

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I also love cheese and puff pastry! So this recipe is a no-brainer for me. Plus I love that I can make them any shape or size, and they only take minutes to prepare.

Mini tarts are genius in my opinion. The ratio of filling to mini tart shells (fabulous crust) is usually right on par with my carb loving tastebuds. But who has time to make mini tart shells? Not me.

How to make mini tart shells, the easy way!

  1. To make mini tart shells for this tomato tart recipe I start with prepared dough. Preferably puff pastry. You find it in the freezer section.
  2. Let the puff pastry thaw a bit so you can unfold the sheets without breaking them. You don’t want it too warm though, or it will be hard to work with and the shapes with stretch.
  3. Roll the puff pastry to about 1/16 of an inch thick. It’s too thick for mini tart shells right out of the package…it puffs after all!
  4. Cut desired shapes for your mini tart shells from the puff pastry and top with filling before baking.

Mini tomato tarts with puff pastry

I cut my mini tarts with round biscuit cutters. Cut circles just larger than the tomatoes you are going to slice.

 

This mini tomato tart recipe makes it easy and delicious to enjoy all those garden tomatoes!

 

You can use any tomatoes you desire. Heirloom tomatoes, cherry tomatoes, hothouse or tomatoes on the vine; anything is good. Even off season, winter tomatoes are delicious on these mini tarts because roasting them intensifies the flavor!

What cheese pairs with tomatoes?

I find both cheddar and Gruyere cheeses pair well with tomatoes. A sharp white cheddar is delicious and could be swapped for the Gruyere on this mini tomato tart recipe. Gruyere, a nutty Swiss cheese, is the perfect match for tomatoes. It’s not too strong but has a complementary flavor.

tomato tarts with gruyere cheese and thyme

Make these to serve at a party, on a buffet table or ever as a fun appetizer. I also like them for a weeknight dinner with a salad or alongside soup. Try them with my Sausage and Greens Soup or this simple Chopped Kale Salad.

Mini Tomato Tart Recipe
Work Time
15 mins
Cook Time
25 mins
Total Time
50 mins
 

This easy, Mini Tomato Tart recipe brings out the flavor of fresh tomatoes by roasting them on top of puff pastry with Gruyere cheese. Two-bite snacks perfect to go alongside salad, soup, or serve on a party table. 

Course: Snack
Cuisine: American
Keyword: mini tarts, tomato tarts
Yield: 30 Tarts
Calories: 21 kcal
Ingredients
  • 13.7 oz package frozen puff pastry
  • 10 tbsp grated Gruyère cheese
  • 2 tomatoes, thinly sliced or 1 pint cherry tomatoes
  • kosher salt
  • ground black pepper
  • chopped thyme
Instructions
  1. Thaw the frozen puff pastry. On a floured surface roll each sheet to 1/16 inch thick. Prick sheets generously with a fork and cut into about 30 various-sized circles with biscuit cutters.

  2. Place circles on a parchment-lined baking sheet. Top each circle with 1 tsp grated Gruyère cheese and one or two thin tomato slices, or halved cherry tomatoes. Sprinkle with kosher salt, pepper and chopped thyme.

  3. Bake at 400°F until golden, 20 to 25 min. Serve hot or at room temperature.

Recipe Notes

• Use any variety of tomato for these tarts; heirloom, hothouse or garden grown are great. 

Nutrition Facts
Mini Tomato Tart Recipe
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 16mg 1%
Potassium 23mg 1%
Protein 1g 2%
Vitamin A 2.3%
Vitamin C 1.4%
Calcium 5.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

By Tara Teaspoon. Photographs Peter Ardito. Food Styling Cyd Raftus McDowell. Prop Styling Paige Hicks. Originally published in LHJ 08/12.

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