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mini tomato-parmesan tarts

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

If you don't have a pastry cutter, use the rim of a drinking glass to cut the rounds from the puff pastry dough.

yield 20 serving(s)
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For mini tomato-parmesan tarts

  • 1 1/2 c
    plum tomatoes, seeded and finely diced
  • 1/4 c
    shallots, minced
  • 1 Tbsp
    extra-virgin olive oil
  • 1 tsp
    fresh thyme, chopped
  • 2 tsp
    champagne or white wine vinegar
  • 1/4 tsp
    freshly ground black pepper
  • 2 sheet
    frozen puff pastry dough, thawed
  • cooking spray
  • 2/3 c
    parmesan cheese, freshly grated (about 2.5 ounces)
  • 1/4 tsp
    kosher salt
  • fresh small basil leaves (optional)

How To Make mini tomato-parmesan tarts

  • 1
    Preheat oven to 400 degrees.
  • 2
    Combine the first 6 ingredients in a medium bowl.
  • 3
    Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2 inch rectangle. Cut the dough with a 2 1/2 inch round cutter into 20 rounds.
  • 4
    Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 1/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat the procedure with the remaining dough, cheese, and tomato mixture.
  • 5
    Bake at 400 degrees for 25 minutes or until golden, rotating pans once during cooking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves.
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