These tomato tarts are so easy to make and will look so pretty on your table. When you need to put a last minute appetizer together, this is your recipe!
Why This Recipe Works
With just eight simple ingredients, this recipe is super simple to put together. Using frozen puff pastry makes preparing the tarts even easier.
You can prepare these ahead of time and put them in the fridge until guests arrive. Pop them in the oven while you're serving drinks and they will be ready in less than 20 minutes.
What Goes Into This Recipe
Puff pastry: If you enjoy making homemade puff pastry, you go! We're using frozen for flaky puff pastry crust and no one will know the difference!
Fresh tomatoes: Buy the freshest tomatoes you can find. This is the perfect way to use up extra tomatoes!
Provolone cheese: This cheese pairs so well with tomatoes in these easy tarts.
The ingredient checklist and full instructions are in the recipe card below.
How to Make This Recipe
Preheat oven to 425º
In a skillet, melt olive oil and butter over medium heat.
Season onions with kosher salt and fresh black pepper and add to the pan.
Stirring constantly, cook onions until they are soft and caramelized. Set aside.
Roll pastry dough out so it's flat.
Cut out six circles using a 4-inch biscuit or cookie cutter.
Transfer pastry circles to a cookie sheet lined with parchment paper.
Combine egg with cold water to make an egg wash.
Brush each disc with egg wash using a pastry brush.
Place a tomato slice in the center on top of the dough.
Add caramelized onions on top of tomato.
Add shredded cheese on top of onions.
Bake in preheated oven for 18 minutes or until cheese has melted and the tarts are golden brown.
Sprinkle parsley on top before serving.
When working with a puff pastry sheet, it's best that it's very cold. Once the dough gets warm, it becomes more difficult to cut and may start to spread prematurely.
If you start with the dough, make sure to place the dough rounds back in the freezer wrapped in plastic wrap until you are ready to assemble the tarts.
You can switch up the cheeses or the seasonings in this tart recipe. The tarts would be delicious with parmesan cheese or fresh mozzarella. Also try fresh basil or rosemary.
The next time I make these I'm planning to try cherry tomatoes. We love the Sugar Bombs. See if you can find them at your grocery store. They have a black label so they are easy to spot.
A drizzle of balsamic glaze would be wonderful, too.
Though it is better to eat these tarts fresh, you absolutely can freeze them, too. Place them in an airtight container for up to 3 months.
You could! Fresh mozzarella cheese, burrata cheese, or gruyere cheese would all be heavenly. Shredded mozzarella would work, too. You could also try goat cheese.
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- Baking Sheet
- 2 inch tart, biscuit, or cookie cutter
- 2 T unsalted butter
- 1 T olive oil
- ½ onion sliced
- kosher salt to taste
- fresh black pepper to taste
- 2 sheets puff pastry thawed according to package instructions
- 1 large egg plus 1 teaspoon water beaten
- 3 large tomatoes thinly sliced
- ½ cup provolone shredded
- Fresh parsley
- Preheat oven to 425º
- In a skillet, melt olive oil and butter over medium heat.
- Slice onions.
- Season onions with salt and fresh black pepper and add to the pan.
- Stirring constantly, cook onions until they are soft and caramelized. Set aside.
- Cut out six circles using a 4-inch biscuit or cookie cutter.
- Place discs of dough on a cookie sheet lined with parchment paper.
- Combine egg with cold water to make an egg wash.
- Brush each disc with egg wash.
- Place a slice of tomato on the center of each disc.
- Add caramelized onions on top of tomato.
- Add shredded cheese on top of onions.
- Bake in preheated oven for 18 minutes or until cheese has melted and the tarts are golden brown.
- Sprinkle parsley on top before serving.