Tomato Tarts

These tomato tarts are simply fantastic! You can adjust the size you cut out of the puff pastry depending on if you’re using this as a plated dish or as a bite-sized appetizer.

  • Cook Time: 20m
  • Total Time: 45m

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 onion sliced
  • Salt and pepper to taste
  • 2 sheets puff pastry thawed according to package instructions
  • 1 large egg plus 1 teaspoon water beaten
  • 2 large tomatoes seeded and diced
  • 1/2 cup pepperjack cheese shredded
  • Fresh parsley and herbs

Instructions

  1. Melt butter and olive oil in skillet over medium heat.
  2. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside.
  3. Preheat oven to 425 degrees.
  4. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet.
  5. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center.
  6. Next add caramelized onions on top of diced tomatos and sprinkle shredded cheese and fresh parsley and herbs on top.
  7. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Cool for a few minutes then serve.