My mini tomato tarts are one of my fave recipes to entertain with. I use puff pastry to make the whole thing super easy then I layer on caramelized onions, fresh tomato, and spicy pepper jack cheese! They are perfect for serving on a whim and impressing your guests for reals.
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How to Make Mini Tomato Tarts
- Make the caramelized onion. Cook the sliced onion in the butter and olive oil in a large skillet. Season them with salt and pepper and cook until they’re tender and golden brown.
- Cut circles in the puff pastry dough using a round cookie cutter and place on a parchment paper-lined baking sheet.
- Brush each pastry circle with the egg wash.
- Top each one with a tomato slice in the direct center.
- Top each tomato slice with the caramelized onions and sprinkle shredded cheese.
- Bake them in the preheated oven until the tarts are puffy and golden brown and the cheese has turned golden and melty.
- Top the tomato puff pastry appetizer with parsley and herbs. Cool for a few minutes before serving.
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Mini Tomato Tarts Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ onion sliced
- Salt and pepper to taste
- 2 sheets puff pastry thawed according to package instructions
- 1 large egg plus 1 teaspoon water beaten
- 2 large tomatoes thinly sliced
- ½ cup pepperjack cheese shredded
- Fresh parsley and herbs
Instructions
- Melt butter and olive oil in skillet over medium heat.
- Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside.
- Preheat oven to 425 degrees.
- Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet.
- Brush egg wash on each pastry circle then top each with a tomato slice in the direct center.
- Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese.
- Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.
Notes
To Store
Let the tart cool to room temp first then cover in foil or add to an airtight container and pop in the fridge. To reheat, bake at 350°F for about 10–15 minutes until warmed through and the crust re-crisps.Nutrition
Recipe Tips
- Use butter AND olive oil for the caramelized onions. The oil has a higher burning point so your onions won’t burn and the butter adds more flavor.
- Use a round cookie cutter. They create uniform circles for each tart and help with uniform baking. You can also use the back of an empty can.
- Don’t skip the egg wash. The egg wash on the puff pastry will give a beautiful glossy and golden brown color once the tarts are baked.
- Be sure to thaw out the puff pastry dough in advance. This will make working with it a bit easier.
- Cut the puff pastry dough slighter larger than the tomato. You want the tomato to take up most of the surface but leave a bit of the pastry visible.
Recipe Help
Yes, they can. Personally, my preference is to enjoy them while slightly warm but for large groups they work great and still taste amazing served at room temperature.
Yep, simply pop them back on a baking tray and into the oven for a couple of minutes just to toast up the crust and melt the cheese again.
More Party Appetizer Recipes
- Salmon Croquettes
- Devilled Eggs
- Deviled Eggs
- Pimento Cheese and Crackers
- Fried Green Tomatoes (and air fryed too!)
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published February 2017. It has been updated with new content and images.
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Hi! Can I make them with quiche dough
I have not tried this recipe with Quiche dough,but I don’t see why not!