Tomato Tartlets (Puff Pastry)

Top down view of tomato tartlets arranged close together.

These tomato tartlets are made with light and flaky puff pastry and a topping of tomatoes and feta cheese coated in a sweet and zesty honey balsamic dressing. Quick and simple to put together, perfect for easy entertaining!

Course Appetizer, Snack

Cuisine vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings tartlets

Calories 141kcal

Author Monika Dabrowski

Ingredients

30 mini tomatoes any variety, halved
¼ cup feta cheese crumbled
13.2 ounces ready rolled puff pastry sheet
Salt and pepper to taste
1 small egg lightly beaten

For the dressing

2½ teaspoons honey
1½ teaspoons balsamic vinegar
1 teaspoon olive oil
½ teaspoon dried thyme
⅙ teaspoon garlic and onion granules each

US Customary - Metric

Instructions

Prepare pastry: Remove the pastry from the fridge 30 minutes before making the recipe. After 15 minutes preheat the oven to 425F/220C/fan 200/gas mark 7.
Make dressing: Place the dressing ingredients in a small bowl and stir to combine. Set aside.
Cut squares: Unroll the pastry and slice into 15 squares with a side length of roughly 3.3 inches/8cm. Gently score a smaller square in the centre of each pastry piece approx. ⅓in/1cm away from the edges (be careful not to cut through the pastry). Place the squares on top of the baking sheet lined with parchment paper (if your pastry comes with parchment use that) without touching one another.
Add tomatoes: Arrange 4 tomato halves, cut side up, close together in the centre of each square. Fill in any gaps with the crumbled feta scattering the rest over the tomatoes.
Add dressing: Drizzle the dressing over the tomatoes (you can use a small spoon or pastry brush to do this). Season with salt and pepper.
Brush pastry: Brush the edges of each pastry piece with the egg wash.
Bake: Bake in the centre of the oven for 10 minutes then lower the temperature to 400F/200C/gas mark 6 and continue baking for 15 more minutes.
Serve: Remove from the oven and set aside for 5-7 minutes. Serve warm.

Notes

The pastry: Remove the pastry from the fridge 30 minutes before making the recipe. But try to work quickly to ensure it doesn’t become too soft.
Prepare ahead: You can prepare your mini tomato tarts ahead, arrange on top of your baking sheet and refrigerate overnight. Bake straight from the fridge.
Baking: It is important to bake these tartlets in a preheated oven (preheat it for at least 15 minute) to ensure they rise well.
Best served warm.
Storing: Refrigerate, covered, for up to 2 days.
Reheating: Reheat in the oven (180C/375F) for about 10 minutes. The pastries won’t be quite as light and crispy as when freshly baked but they will still taste delicious.
Freezing: Freeze leftover tomato tartlets on top of a tray then transfer to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat as above (again, they will still taste nice but won’t be as good as freshly made).

Nutrition