Best Tomato Tarts Recipes

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

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.

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

BACON AND TOMATO CREAM CHEESE TARTS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
• In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.
• Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

TOMATO LEEK TARTS

Steps:

• Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling., Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.

BACON AND TOMATO TARTS

Steps:

• Heat oven to 350 degrees. Thinly slice tomatoes. Lightly salt and pepper the tomatoes. Layer the tomatoes between paper towels for ten minutes.
• Melt the butter in a skillet. Cook onions and shallots until translucent.
• Mix mayonnaise and cheeses.
• Lightly brush mustard in bottom of tart shells. Layer tomatoes and onions in shells. Sprinkle the tops of each tart with crumbled bacon. Top each tart with the mayonnaise cheese mixture. Place tarts on a baking sheet. Bake for 45 minutes.

SAVORY TOMATO TARTS

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops., Place on an ungreased baking sheet; sprinkle with Parmesan cheese. Bake at 350° for 8-12 minutes or until lightly browned. Garnish with chives if desired.

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

MOZZARELLA, TOMATO & BLACK OLIVE TARTS

Steps:

• Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
• Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
• Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

CHICKPEA, EGGPLANT, AND TOMATO TARTS

Steps:

• Make filling:
• Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
• Make tarts:
• Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
• Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
• Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.

TOMATO, EGG, AND PROSCIUTTO TARTS

Steps:

• Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
• Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
• Lightly beat 1 large egg and brush border of each pastry square. Pile some Fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
• Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

SAVORY TOMATO MINI TARTS

Steps:

• Preheat oven to 350 degrees.
• In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
• Place on an ungreased baking sheet;.
• sprinkle with Parmesan cheese.
• Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.

MINI DIJON MUSTARD-TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.
• Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.
• Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.
• Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.
• Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.
• While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.
• Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.

ARTICHOKE AND CHERRY TOMATO TARTS

Steps:

• Preheat oven to 400° F. and lightly flour a baking sheet.
• In a bowl whisk together yolk, sour cream, and salt and pepper to taste. Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
• Bake tarts in middle of oven until pastry is golden, about 12 minutes.

BACON TOMATO MINI TARTS RECIPE - (4.5/5)

Steps:

• When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside. Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation. Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

TOMATO TARTS

Steps:

• Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
• Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

MUSHROOM AND ROQUEFORT TOMATO TARTS

Steps:

• Preheat oven to 400˚F. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray lined with parchment paper. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round. Sprinkle each pastry round with a tablespoon of the chopped walnuts. Place about 8 mushrooms' worth of slices on top of the walnuts, pressing into the cheese/walnut mixture. Place 3 cherry tomato halves on each pastry round. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tarts. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the tarts are cooked. When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each tart and serve warm with a green salad.

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.

BUFFALO MOZZARELLA, TOMATO AND PESTO TARTS

Steps:

• In a small saucepan of boiling salted water, immerse the tomatoes for 15 seconds. Pull off the skin and but 12 thick slices, or cut six slices and halve them crosswise. Cut three 5-inch rounds from each of the two pasty sheets. Transfer to a parchment-lined baking sheet. Place two slices of tomato and two slices of mozzarella in the center of each dough disk, overlapping slightly. Refrigerate for 15 minutes and preheat the oven to 400 degres, convection if possible. Brush the exposed edges with beaten egg and place a few dollops of pesto on each. Bake for 12 to 15 minutes, until the pastry edges are golden brown. Serve at once.

ZUCCHINI, TOMATO AND RICOTTA TARTS

Steps:

• To make the tart shells: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold pieces of butter and pulse until the mixture resembles coarse sand. Sprinkle 1 tablespoon of the ice water over the mixture and process until the dough begins to form large clumps. If the dough doesn't clump, add the second tablespoon of water and pulse to incorporate. Spray two 4-inch pans with cooking spray. Divide the dough in half and press evenly over the bottom and up the sides of each tart pan. Cover with plastic wrap and freeze until the dough is firm, about 30 minutes. Preheat oven to 350 F. Remove the tart shells from freezer. Line each with a piece of aluminum foil that's been sprayed with nonstick cooking spray. Fill the shells with pie weights and bake for 35-45 minutes. Remove the foil and weights and bake another 5-10 minutes. Transfer to a wire rack and let cool completely. To make the filling: Slice 7 of the tomatoes into 1/8-inch thick rounds. Quarter the remaining 2 tomatoes. Toss the tomatoes with salt and spread on paper towels. Toss the zucchini with salt; spread it on paper towels as well. Set aside from 30 minutes to draw out some of the water; blot dry before using. Meanwhile, preheat oven to 425 F. In a small bowl combine the 1 tablespoon of the olive oil and the garlic. In a second bowl, stir together the remaining tablespoon of oil, ricotta and mozzarella and season to taste with salt and pepper. Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Working around the outer edge, layer alternating layers of tomato and zucchini slices. Place the quartered tomatoes in the center of the tarts. Drizzle the garlic-oil mixture over the vegetables. Bake the tarts for 20-25 minutes, or until the cheese is bubbling and the vegetables are slightly wilted. Remove, and let tarts cool for 20 minutes. Sprinkle with the fresh basil before serving.