Mini Tomato Tarts Recipe
This Easy Tomato Tart Recipe on Puff Pastry add tender caramelized onions, fresh tomato and spiced pepperjack cheese to the flakiest mini butter crust!
Servings: 8 servings
Calories: 417kcal
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
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