Hot Tomato Tart Appetizers

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I'm asked to make these every holiday but I use the small phyllo cups. They come out with a little crisp to them.

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Awesome, but i cut the biscuits in half length-wise, and flattened them with my hand. Huge hit!

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We couldn't find country style biscuits so we jusy went with regular pilsbury grand biscuits and they don't taste very good, even with all that delicious filling.....maybe it would have been better if we had the right biscuits?

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Instead of using fresh basil, I made a homemade pesto and put a dollop of it on each of the shells tarts before I baked them. I also substituted mozarella cheese for jack. I brought these as an appetizer to a dinner party and they were a huge hit.
I agree that the dough was hard to mold and it puffed out a lot while being baked. It was also hard to make them a consistent size because the dough was hard to use. But overall I would definately make these again!

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I have never made this recipe but it looks great! Paula has another tomato tart recipe in some of her cookbooks. I think it may also solve some of your crust problems. Cut thawed puff pastry into cirles (i use a cup or biscuit cutter - make the circles the size of the tomatoes you use. Then slice a tomato. ( Brush the puff pastry circles with olive oil. Add salt, pepper, and thyme, and grated white cheddar cheese. Put a tomato slice on the p. pastry (it should be smaller or the same size, you dont want the tomato overlapping the p. pastry. Top with grated parmesean cheese. Im not sure the exact temp. but i think its 350...for 20 min (i cook a little longer bc i like my cheese bubbly : Im not big on tomatoes but these are sooo sooo good! They are gone everytime and my dad always asks for them. The are easy and very cute. But if your makin the priginal recipe (from this page maybe using puff pastry for the crust will help : but i really recommend trying the other recipe :

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I saw this recipe when a friend was reviewing this website. So I planned to use it for a family Easter gathering. The first thing I decided to do was change a few things. I'm all about easy, but I love to cook from scratch. First, I substituted the tomato and onion mix for pica de gallo which add alittle kick to the tart. Second a used cream cheese instead of mayonnaise. After reading the other reviews using biscuits, I decided to use crescent rolls. This worked great.
This recipe was to make and didn't take alot of time. The family loved them.

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These looked so good I deceided to make them for our 3rd annual iron chef pasadena coof-off held @ our home. We have over 200 people attend so it was quite a challenge but they are so good. I used a pasta machine to flatten the biscuit dough, then shaped them like a draw string purse. time consuming, but oh so pretty. baked them and froze. the day of the cook-off (9/6/08 I will pop them back in the oven for 5 min and just like fresh. I tested a few first to make sure they would hold up to freezing. After making 200 I changed to freezing them unbaked and tested again. Still awesome. thanks, Paula for a yummy addition to my appetizers for the Iron Chef Pasadena guests. 400 tarts later I am glad them are done.

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I have made these several times for friends at a casual gathering and a wine tasting and both times they were a huge hit. Several guests own restaurants and are chefs and they were delighted with a thumbs up, easy and taste great.

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I had these tarts at a party and loved them so I thought I would try them for a party I was hosting. I used already prepared pie crust instead of biscuit dough---perfect. For the filling I tried sun dried tomatoes----to me, not so good. The tomato taste was too concentrated and TOO SWEET. Stick with fresh tomatoes.

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I agree with the previous reviewer that the biscuit dough does not work. It is very difficult to roll thin, it doesn't stick together and it puffs out too much when cooked. It tastes wonderful but I think next time I'll try making these with a pie crust dough or egg-roll wrappers.