Easy Tomato And Cheese Tarts With Puff Pastry
servings8 servings
These Easy Tomato and Cheese Tarts with Puff Pastry are perfect for a quick and simple lunch or dinner, picnics or appetizer.
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
1.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.
2. Cream cheese alternative: Basil pesto or pasta sauce (both either homemade or store bought) make great alternatives to cream cheese.
3. I like using different types of tomatoes because it really brings out all the various flavors and textures they can have. For this, I've gone with a mix of vine grape tomatoes and heirloom cherry tomatoes. But use whatever tomatoes you love, whether it's just one kind or a variety of them.
4. If you're thinking of making a bigger tomato tart instead of the individual ones, go for it! Just skip the step of cutting the puff pastry sheets, keep them whole, and still make that ½-inch border around the edges. Continue with the rest of the directions given in the recipe. But keep in mind, you might need to bake it for a few extra minutes.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 30g | Protein: 9g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 318mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Calcium: 95mg | Iron: 2mg
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