Tiny Tomato Tarts

  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 18 tartlettes
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Ingredients

One 17.3-ounce package puff pastry, thawed

3 tablespoons basil pesto 

4 Roma tomatoes sliced 

Olive oil 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Line 2 baking sheets with parchment paper.
  3. On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
  4. Using a fork, generously prick (dock) the pastry circles to the edges.
  5. Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
  6. Bake until puffed and golden, 15 to 20 minutes.

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