These Easy Tomato and Cheese Tarts with Puff Pastry are perfect for a quick and simple lunch or dinner, picnics or appetizer. Made in just 45 minutes, they’re easy to make and bursting with flavour!
The best part is that you you can easily swap out some of the ingredients with what you already have in your kitchen.
Plus you have the choice to create either individual pastries, or a large tray bake pastry that everyone can enjoy together.
Its from simple ingredients that the best flavors begin
Pastry layered with cream cheese, topped with a sprinkle of grated cheddar, chopped shallots or onions, and finally, sliced tomatoes.
It's a combination of flavors that's truly rustic, impressive and delicious all at the same time.
Here's a visual of the steps so you can see how its done
Don't forget to check out the complete printable recipe with ingredient quantities and instructions by scrolling down to the end
- Cut the tomatoes into slices, drizzle olive oil over the onion slices in a small bowl, and grate the cheese; set them aside.
- Divide pastry sheet into sections.
- I used two puff pastry sheets, each measuring about 25cm/10” on all sides.
- By dividing each sheet into four equal segments, about 12cm/5 inches each, I ended up with a total of eight pastries.
- If you're using a roll of pastry, then gently unfold it and cut to sizes you prefer.
- Use a knife to make a border about half an inch (13mm) in from the edge of each pastry. Be careful not to cut all the way through the pastry.
- Then, use a fork to gently pierce within the border of each pastry multiple times.
- Evenly spread cream cheese at the center of each pastry square. Sprinkle a small portion of shredded cheese over the cream cheese layer.
- Arrange the onion slices coated in oil, along with tomato slices or halves, on top of the shredded cheese layer.
- Brush melted butter around the edges (border) of each pastry.
- Sprinkle sesame seeds(if using over the brushed edges.
- Bake for 25-30 minutes or until the puff pastry crust is golden brown on the bottom and cooked through
Cream cheese alternative
Basil pesto - store bought or homemade (try out my easy 3 ingredient Basil Pesto - Nut Free, Dairy Free)
Pasta sauce - store bought or homemade
How to store and reheat
Store. Cool completely before storing. These tarts can be stored in an airtight container for up to 3 days in the refrigerator.
Reheat. Reheat the tomato tarts in the oven at 350°F / 180°C (fan 160°C)Place the tarts on a baking sheet pan and bake until warmed through, about 5 to 10 minutes.
Freeze.I'd suggest not freezing this recipe since the tomatoes don't do so well with freezing and reheating.
Recipe
Easy Tomato And Cheese Tarts With Puff Pastry
- 2 sheets puff pastry,defrosted according to your package instructions (see note 1)
- 1 small/medium onion, finely sliced
- 1 Tablespoon oil (canola, olive or vegetable oil)
- 4 oz ½ cup cream cheese, room temp (see note 2 for alternative)
- 1 cup (4oz) shredded cheese of choice (I use a mix of mozzarella, cheddar and parmesan)
- Variety of tomatoes, sliced in ½ -inch (13mm) thickness (see note 3)
- Salt and freshly ground black pepper to taste
- 2 Tablespoons melted butter
- Sesame seeds (optional)
- Preheat the oven to 180°C/350°F (fan 160°C)
- Line a baking sheet with parchment paper or a baking silicone mat.
- Coat the onion slices with olive oil in a small bowl and set them aside.
- Cut each sheet of pastry into 4 segments so you have 8 in total. (See note 4)
- Transfer each pastry segment to the lined baking sheet at least 1 inch (2 ½ cm) apart.
- If they can't all fit on a single baking sheet, simply work in batches, baking according to the amount of space you have in your oven.
- Use a knife to make a border about half an inch (13mm) in from the edge of each pastry. Be careful not to cut all the way through the pastry.
- Then, use a fork to gently pierce within the border of each pastry multiple times.
- Evenly spread cream cheese at the center of each pastry square. Sprinkle a small portion of shredded cheese over the cream cheese layer.
- Arrange the onion slices coated in oil, along with tomato slices or halves, on top of the shredded cheese layer.
- Brush melted butter around the edges (border) of each pastry.
- Sprinkle sesame seeds(if using over the brushed edges.
- Bake for 25-30 minutes or until the puff pastry crust is golden brown on the bottom and cooked through.
Storage and reheating
- Store: Cool completely before storing. These tarts can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat the tomato tarts in the oven at 350°F / 180°C (fan 160°C)Place the tarts on a baking sheet pan and bake until warmed through, about 5 to 10 minutes.
- Freeze: I'd suggest not freezing this recipe since the tomatoes don't do so well with freezing and reheating.
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Kiran says
Delicious 🥹