Easy Mini Tomato Tarts with Puff Pastry

This Easy Tomato Tarts Recipe on Puff Pastry adds tender caramelized onions, fresh tomato, and spiced Pepperjack cheese to the flakiest mini butter crust!  They are perfect for serving on a whim and impressing your guests. 

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Mini tomato tarts on a plate with tomatoes on a cutting board in the background.

Why You Will Love This Recipe

  • An easy tomato appetizer that’s light, crisp, and full of fresh flavor.
  • Making these savory puff pastry tarts is simple while using only a handful of ingredients!
  • Tomato puff pastry tarts are always a hit and are sure to be a true crowd-pleaser for parties.
  • Suitable for all types of events! Serve them up for an Oscars party, a pre-dinner snack, or a holiday appetizer.

Ingredients

This tomato tart on puff pastry recipe requires less than TEN ingredients! Here’s what you need:

Ingredients to make tomato puff pastry tarts on the table.
  • Fat: This tomato tartlet recipe uses a combination of butter and olive oil. The olive oil keeps the butter from burning while the butter adds a richer layer of flavor to the sauteed onion.
  • Onion: Yellow or sweet onions are perfect for caramelizing. 
  • Puff pastry: Use frozen puff pastry to keep it super simple.
  • Egg: Adds a gorgeous shine and golden browning that the pastry can’t achieve on its own.  It is a must for me anytime I work with puff pastry.
  • Tomatoes: Choose round tomatoes that are similar in size to the puff rounds you will be cutting. You can also use heirloom tomatoes in a variety of colors.
  • Cheese: I love using Pepperjack cheese. It adds such a punch of flavor. You can also use other cheeses if you wish.

How to Make Tomato Tarts Appetizer

These tomato tarts are just incredibly delicious but what can you expect when you add caramelized onions, pepper jack cheese, and tomatoes to an egg wash brushed puff pastry tartlet?

  1. 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.
  2. Cut circles in the puff pastry dough using a round cookie cutter and place on a parchment paper-lined baking sheet.
Cooking the onions in a skillet.
Cutting the puff pastry into rounds.
  1. Brush each pastry circle with the egg wash.
  2. Top each one with a tomato slice in the direct center.
Brushing the tops of the puff pastry rounds.
Sliced tomatoes placed on top of the puff pastry.
  1. Top each tomato slice with the caramelized onions and sprinkle shredded cheese.
  2. Bake them in the preheated oven until the tarts are puffy and golden brown and the cheese has turned golden and melty.
Cheese sprinkled over the tops of the tomatoes.
A tray of baked tomato tarts on puff pastry on the table.
  1. Top the tomato puff pastry appetizer with parsley and herbs. Cool for a few minutes before serving.
Mini tomato puff pastry tarts on a plate with a piece of parsley.

How to Serve Puff Pastry Tarts

Serving up tomato puff pastry tarts works great for parties or gatherings of all sizes!

They make a delicious appetizer to serve before dinner to guests or as part of an appetizer spread for casual parties. Spinach Dip Garlic Rolls or Shrimp Nacho Potato Skins are other fun appetizers to add to the table.

For a dinner party, I love to offer them to guests as they arrive! Then serve up Chicken Francese or Chicken Parmesan for the main meal!

For family gatherings, I like to have these along with some fun, yet easy dips! Try this Elote Dip and Guacamole with some freshly cooked tortilla chips.

Expert 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 additional flavor.
  • Use a round cookie cutter. They create uniform circles for each tart and make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can 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.  This is a crucial step.
  • 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.

FAQs

Can tomato tarts be served at room temperature?

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.

Can you reheat mini tomato tarts?

Yes, 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.

Overhead view of tomato tart on a baking sheet.

More Party Appetizer Recipes

Serve with other mini entertaining favorites like Deviled Eggs, Pimento Cheese and Crackers, Tomato Tart, Fried Green Tomatoes (and air fryed too!) and Salmon Croquettes for a lovely and simple prep!

*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)!!

Oscar Tomato Tarts | Grandbaby Cakes

Tomato Tarts Recipe with Puff Pastry

This Easy Tomato Tart Recipe on Puff Pastry add tender caramelized onions, fresh tomato and spiced pepperjack cheese to the flakiest mini butter crust! 
4.08 from 63 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course: Appetizer
Servings: 8 servings

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

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 additional flavor.
Use a round cookie cutter. They create uniform circles for each tart and make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can 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.  This is a crucial step.
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.

Nutrition

Calories: 417kcal | Carbohydrates: 28g | Protein: 7g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 230IU | Vitamin C: 1.4mg | Calcium: 64mg | Iron: 1.7mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

 

This post was originally published February 2017. It has been updated with new content and images.

Filed Under:  Appetizers, Oven, Summer Recipes, Vegetarian

Comments

  1. These are wonderful! I’ve been looking for ideas for Mother’s Day brunch and this is definitely going on the menu.

  2. This is a very tasty appetizer/snack treat. Make sure your tomato slice is not bigger than the size of your cut pastry because this prevents the pastry from baking. This happened with some of the tarts I prepared and they were soggy and unpastry-like. A little lesson learned along the way. Plus I learned something new, how to carmalize onions. Thanks Jocelyn!

  3. This is a very tasty appetizer/snack treat. Make sure your tomato slice is not bigger than the size of your cut pastry because this prevents the pastry from baking. This happened with some of the tarts I prepared and they were soggy and unpastry-like. A little lesson learned along the way. Plus I learned something new, how to carmalize onions. Thanks Jocelyn!

  4. Thank you for this delicious recipe. I had some left over puff pastry and wanted to use it. I made small rectangles because I only had one long strip, it made 3. I seasoned tomato with Italian spices, s&p. I didn’t have pepperjack used white cheddar, and added a little artichoke pesto on top. Cooked perfectly, I added fresh basil and some balsamic glaze…Amazing! This will definitely be a recipe I will use in the future.

    1. I didn’t roll out the dough but used my cookie cutter to cut the rounds from it

  5. Delicious and extremely easy to make. I prepped mine ahead of time and assembled and baked right before guest arrived.

    1. Did you refrigerate the cut tomatoes overnight? Did you have to increase baking time with cold ingredients?

  6. Made these last night for a casual family get together. They were put together in a snap. They were a huge hit and many asked for the recipe. I sent a link to this recipe for all to enjoy. Thank you for sharing this elegant, yet easy recipe!

  7. Just found your recipe, and they are PERFECT. It’s easy to carmelize the onions and slice the tomatoes the day before, and prep the puff pastry circles on cookie sheets–very quick and easy to assemble the next day. The recipe is also really easy to expand for a crowd…we’re like you, we don’t mess around with The Oscars, very serious business at my house. Our last bash was about 50 people!

4.08 from 63 votes (48 ratings without comment)

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