Tiny Tomato Tarts Recipe

These easy Tiny Tomato Tarts are made with store-bought puff pastry, juicy cherry tomatoes, zesty pesto, and rich Parmesan cheese. The result is a light, savory, and flaky appetizer with a bright, garden-fresh flavor that’s perfect for a summer lunch or a garden party. This recipe makes a dozen delightful tarts.

Tiny Tomato Tarts Ingredients

For the Tarts:

• 1 sheet frozen puff pastry, thawed
• 1/4 cup pesto, store-bought or homemade
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten (for egg wash)
• Fresh basil, for garnish

How To Make Tiny Tomato Tarts

1. Prepare the oven and puff pastry: Preheat your oven to 400°F (200°C). Unfold the thawed puff pastry on a lightly floured surface. Use a 3-inch round cookie cutter or a knife to cut out 12 circles from the sheet of puff pastry.
2. Add the filling: Place the pastry circles on a large baking sheet lined with parchment paper. Use a fork to prick the center of each circle, leaving a 1/2-inch border around the edge. Spread about 1 teaspoon of pesto onto the center of each pastry circle, staying within the pricked area.
3. Top the tarts: Arrange 3-4 cherry tomato halves on top of the pesto on each tart, cut-side up. Sprinkle a generous pinch of grated Parmesan cheese over the tomatoes on each tart.
4. Egg wash and bake: Brush the edges of each tart with the beaten egg wash. This will help them turn a beautiful golden brown. Bake for 12-15 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbly.
5. Garnish and serve: Let the tarts cool slightly on the baking sheet before transferring to a serving plate. Garnish with fresh basil leaves and serve warm.

Recipe Tips

• Thaw the puff pastry correctly: For best results, thaw the puff pastry sheet in the refrigerator overnight. If you’re in a hurry, you can thaw it at room temperature for about 30-40 minutes until it’s pliable but still cold.
• Don’t skip the pricking: Pricking the center of the pastry with a fork creates a small vent that prevents the middle from puffing up too much and keeps the filling in place.
• Use high-quality ingredients: The flavor of these tarts depends on the quality of your ingredients. Using a good-quality, flavorful pesto and ripe cherry tomatoes will make a huge difference.
• Serve them fresh: While these tarts can be stored, they are at their absolute best when served fresh out of the oven, when the pastry is at its flakiest and the tomatoes are hot and juicy.

What To Serve Tiny Tomato Tarts

These Tiny Tomato Tarts are an excellent appetizer or a light meal. Serve them with a simple side salad tossed in a light vinaigrette for a refreshing lunch. They also work well as part of a larger spread with other finger foods like mini quiches, bruschetta, or an assortment of olives and cured meats.

How To Store Tiny Tomato Tarts Leftovers

• Refrigerate: Store leftover tarts in an airtight container in the refrigerator for up to 2 days. The pastry will lose some of its crispiness. To reheat, warm them in a toaster oven or regular oven for a few minutes until heated through and slightly crispy again.
• Freeze: To save time, you can assemble the tarts without baking, place them on a parchment-lined tray, and freeze them until solid. Then, transfer them to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Tiny Tomato Tarts Nutrition Facts

• Serving size: 1 tart
• Calories: 150 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 10mg
• Sodium: 175mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Can I use a different kind of pastry? Puff pastry provides the best flaky texture, but you could use store-bought pie dough for a less puffy, more sturdy crust. The baking time may vary slightly.
• What if I don’t have pesto? You can easily substitute the pesto with a simple mixture of olive oil, minced garlic, and fresh herbs like thyme or oregano. You could also use a different spread like olive tapenade or a thin layer of ricotta cheese.
• Can I use different toppings? Yes, this recipe is very versatile. You can use different toppings like thinly sliced zucchini, mushrooms, or a little bit of crumbled goat cheese. Just make sure the toppings are not too wet, or they will make the pastry soggy.

Try More Recipes:

• Toasted Saltine Crackers Recipe
• Tofu Lettuce Wraps Recipe
• Tomato Cobbler Recipe