Best Tiny Tomato Tarts Recipes

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

TINY TOMATO TARTS

Steps:

• 1. Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork. 2. Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°. 3. Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture. 4. Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired. Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

TINY TOMATO TARTS RECIPE

Steps:

• Preheat oven to 400. Line a medium baking sheet with parchment paper. On a lightly floured surface, unfold the puff pastry & roll lightly to flatten. Using a 2 ½" biscuit cutter, cut out pastry circles & place, evenly spaced, on the parchment. Generously prick the pastry circles to the edges with a fork. Spread 1 teaspoon of pesto on each circle, almost to the edge. Place a slice of tomato on top. Sprinkle with ½ teaspoon Parmesan. Drizzle a tiny drop of olive oil on top. Bake 15 - 20 minutes until puffed & golden. Serve as an appetizer or a side dish. Makes 12 - 14 depending on how many you can get to make the most out of the pastry