After some oven time, these mini tarts are flakey, golden brown, and summer-licious. They are crisp, flavorful, satisfying, and SO easy to make! The tomatoes do all the work, when it comes to making these sweet tarts, and they are quite the lookers, as well!!
Easy Heirloom Cherry Tomato Mini Tarts
Puff pastry is a convenient product that you should considering stocking in your freezer. There are gluten free puff pastry recipes too. Whether making these Easy Tomato Mini Tarts or for an easy crust on the fly, it is magic.
Ingredients
- all-purpose flour for dusting gluten free flour is okay here.
- 1 sheet puff pastry gluten free or regular ~ thawed.
- 2 tablespoons Parmesan cheese
- kosher salt & freshly ground black peppercorns to taste
- 1 large egg
- 15 assorted heirloom cherry or grape tomatoes sliced halfwise
- 2 tablespoons extra virgin olive oil plus additional for drizzle
- fresh basil or thyme leaves thinly sliced for garnish
Instructions
- Heat oven to 350 degrees. Lightly dust work surface and puff pastry with flour. Roll pastry to 15-inches by 10-inches and cut into six 5-inch circles. Place on a parchment lined baking sheet and set aside.
- In a small bowl whisk egg. Split egg into two separate bowls and add the Parmesan cheese, salt and pepper to one of the bowls and stir to combine. Set aside remaining egg portion.
- Evenly divide the egg and parmesan cheese mixture among the six pastry squares and spread to within 1-inch of the edges. Brush the edges with reserved egg. Evenly divide tomatoes and drizzle with olive oil.
- Bake 25-30 minutes, rotating pan halfway through, until pastry is puffed and golden. Garnish with basil or thyme and drizzle with additional olive oil.
Tried this recipe?Let us know how it was!
