Mini Tomato Puff Pastry Tarts

• 1 sheet puff pastry, thawed
• 12 cherry tomatoes, sliced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste
• Optional: 1/4 teaspoon red pepper flakes

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cut puff pastry into 24 small circles using a biscuit cutter or glass.
3. 3 Press each circle into a greased mini muffin tin.
4. 4 Bake for 10 minutes or until slightly puffed.
5. 5 Meanwhile, toss tomato slices with olive oil, garlic, salt, pepper, and red pepper flakes if using.
6. 6 Remove pastry cups from the oven and sprinkle with Parmesan.
7. 7 Top with tomato mixture and bake for another 8-10 minutes.
8. 8 Garnish with fresh basil before serving.

Equipment

• Mini muffin tin
• Biscuit cutter or glass
• Baking sheet

Variations

• Add a layer of pesto or goat cheese before the tomatoes.
• Swap cherry tomatoes for roasted red peppers for a twist.

Substitutions

• If Parmesan isn't available, use any hard grating cheese like Pecorino Romano or aged cheddar.

Pairings

• Caprese skewers
• Bruschetta

Nutrition

Tips

• For extra flavor, roast the tomatoes before adding them to the tarts.
• These tarts can be made ahead and reheated before serving.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes.

Freezing: Freeze unbaked tarts for up to 1 month. Bake straight from frozen, adding a few extra minutes to cook time.

Serving Suggestions

• Serve with a chilled white wine or sparkling water with lemon.
• Pair with a light salad or soup for a more substantial meal.

FAQ